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Brazilian recipe

Mozzarella risole with sun-dried tomatoes and basil (Risole de muçarela com tomate seco e manjericão)

Master the art of making homemade risole with a crisp dough and a rich filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack to share.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella risole with sun-dried tomatoes and basil (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups of milk
1 cup of all-purpose flour
1 coffee spoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for coating

Where to find ingredients

You can find all ingredients at local supermarkets or neighborhood markets. Look for sun-dried tomatoes and mozzarella in the deli or refrigerated section. Vegetable shortening or butter can be used as substitutes for margarine if preferred.

Preparation method

  1. Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
  2. Combine the milk, all-purpose flour, and salt in a pan, whisking thoroughly to ensure there are no lumps.
  3. Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
  4. Transfer the dough to a surface greased with margarine and let it cool until warm enough to handle without burning yourself.
  5. Roll out the dough until thin and cut circles using the rim of a glass as a guide.
  6. Place a spoonful of filling in the center of each dough circle, fold it in half, and pinch the edges firmly to seal the risoles.
  7. Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp.

Observations

The risole is a classic staple in Brazilian snack culture, perfect for any gathering. This elevated version balances the creaminess of mozzarella, the bold intensity of sun-dried tomatoes, and the bright notes of fresh basil. The secret lies in kneading the dough while it is still warm, which ensures an elastic texture that is easy to shape and prevents cracks when frying.
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Preparation method

Step-by-step images

Step 1

Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.

Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
Step 2

Combine the milk, all-purpose flour, and salt in a pan, whisking thoroughly to ensure there are no lumps.

Combine the milk, all-purpose flour, and salt in a pan, whisking thoroughly to ensure there are no lumps.
Step 3

Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.

Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
Step 4

Transfer the dough to a surface greased with margarine and let it cool until warm enough to handle without burning yourself.

Transfer the dough to a surface greased with margarine and let it cool until warm enough to handle without burning yourself.
Step 5

Roll out the dough until thin and cut circles using the rim of a glass as a guide.

Roll out the dough until thin and cut circles using the rim of a glass as a guide.
Step 6

Place a spoonful of filling in the center of each dough circle, fold it in half, and pinch the edges firmly to seal the risoles.

Place a spoonful of filling in the center of each dough circle, fold it in half, and pinch the edges firmly to seal the risoles.
Step 7

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp.

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp.
Final result

Mozzarella risole with sun-dried tomatoes and basil (Risole de muçarela com tomate seco e manjericão)

Mozzarella risole with sun-dried tomatoes and basil (Risole de muçarela com tomate seco e manjericão)

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