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Brazilian recipe

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Master the art of making these crispy, homemade Brazilian snacks filled with a savory blend of mozzarella, sun-dried tomatoes, and fresh basil.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g shredded 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 necessary ingredients at local supermarkets, typically in the dairy, pantry, and produce aisles. Sun-dried tomatoes are usually located in the jarred goods section, and breadcrumbs can be found in the baking or dry goods aisle.

Preparation method

  1. In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
  2. Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.
  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 allow it to cool slightly so you can handle it without burning yourself.
  5. Roll out the dough until thin and cut into circles using the rim of a glass as a cutter.
  6. Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
  7. 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 quintessential Brazilian snack bar staple, beloved for its comforting texture. This elevated version balances the creamy richness of mozzarella with the concentrated intensity of sun-dried tomatoes and the bright aroma of basil. The key to success is working the dough while it is still warm, which ensures an elastic consistency that is easy to shape and prevents any cracks during the frying process.
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Preparation method

Step-by-step images

Step 1

In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.

In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
Step 2

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.
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 allow it to cool slightly so you can handle it without burning yourself.

Transfer the dough to a surface greased with margarine and allow it to cool slightly so you can handle it without burning yourself.
Step 5

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

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

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
Step 7

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

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

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

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