Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for the family.
0.0 / 5 by 0 Reviews
Ingredients
2 cups milk
1 cup wheat flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup wheat flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all these ingredients at local supermarkets like Naivas or Carrefour. Look for sun-dried tomatoes in the pantry staples or gourmet deli section, and use any good quality local mozzarella cheese from the dairy fridge.
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 stir thoroughly until all lumps are dissolved
- Cook over medium heat, stirring constantly until the dough thickens and pulls 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
- Roll the dough out 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 in half, and press the edges firmly to seal the risoles
- Dip the risoles into the beaten egg, coat them in breadcrumbs, and deep-fry in hot oil until they are golden brown and crispy
Observations
The risole is a staple in Brazilian snack culture, perfect for any occasion. This sophisticated version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the vibrant freshness of basil. The secret lies in working with the dough while it is still warm, which ensures a pliable, smooth texture that is easy to shape and will not crack when frying.
Ratings and comments