Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a perfectly crispy dough and a rich filling of mozzarella, sun-dried tomatoes, and fresh basil.
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Ingredients
2 cups of milk
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for breading
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for breading
Where to find ingredients
You can find all ingredients at local supermarkets or neighbourhood grocery stores in India. Use standard all-purpose flour (maida) and basic breadcrumbs available in the baking or snacks aisle. For sun-dried tomatoes, look in the gourmet or imported foods section of larger retail stores.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, flour, and salt in a saucepan and whisk thoroughly until no lumps remain.
- Cook over medium heat, stirring constantly, until the mixture thickens and pulls away completely from the bottom of the pan.
- Transfer the dough onto a surface greased with margarine and let it cool until warm enough to handle without burning your hands.
- Roll out the dough until thin and cut into circles using the rim of a glass as a mold.
- Place a portion of the filling in the center of each circle, fold over, and press the edges firmly to seal the risoles.
- Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a staple of Brazilian snack culture and a firm favorite for tea-time or quick bites. This sophisticated version pairs the gooey texture of mozzarella with the intense depth of sun-dried tomatoes and the aromatic touch of fresh basil. The secret to success is handling the dough while it is still warm; this ensures an elastic consistency that is easy to shape and prevents any cracking during the frying process.
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