Brazilian recipe
Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Master the art of making homemade risole with a crisp dough and a savoury filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for your family.
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Ingredients
2 cups of milk
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients in the dairy, pantry, and fresh produce aisles of any local Jamaican supermarket or neighbourhood shop. If you cannot find fresh sun-dried tomatoes, you may use marinated ones as a substitute, ensuring they are drained well.
Preparation method
- Combine the mozzarella, the well-drained sun-dried tomatoes, and the basil in a bowl to prepare the filling.
- Place the milk, flour, and salt in a saucepan and stir well until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and comes away completely from the bottom of the pan.
- Transfer the dough to a surface greased with margarine and wait for it to cool until warm enough to handle without burning yourself.
- Roll out the dough until thin and cut out circles using the rim of a glass as a mould.
- Place a portion of the filling in the centre of each circle, fold in half, and press the edges firmly to seal the risoles.
- Dip the risoles in the beaten egg, coat in breadcrumbs, and fry in hot oil until they are golden and crispy.
Observations
The risole is a classic staple of Brazilian snack tables and is perfect for a midday treat. This sophisticated version combines the creaminess of mozzarella, the intense flavour of sun-dried tomatoes, and the freshness of basil. The secret lies in working the dough while still warm, ensuring it remains elastic, easy to shape, and crack-free when frying.
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