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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 homemade risoles with a perfectly crispy dough and a savory filling 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 of milk
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for breading

Where to find ingredients

You can find all these ingredients in the dairy, pantry, and produce aisles of any local supermarket or neighborhood grocery store.

Preparation method

  1. Combine the mozzarella, the well-drained sun-dried tomatoes, and the basil in a mixing bowl to prepare the filling.
  2. Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps have 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 onto a surface greased with margarine and let it cool until warm enough to handle without burning your hands.
  5. Roll out the dough until thin and cut out circles using the rim of a glass as a mold.
  6. Place a small portion of the filling in the center of each circle, fold it in half, and press the edges firmly to seal the risoles.
  7. Dip each risole 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 on Brazilian tables and an absolute favorite for snack time. This sophisticated version combines the creaminess of mozzarella with the intense depth of sun-dried tomatoes and the aromatic touch of fresh basil. The secret to success lies in working the dough while it is still warm, which ensures an elastic texture 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

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

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

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

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps have 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 onto a surface greased with margarine and let it cool until warm enough to handle without burning your hands.

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

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

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

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

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

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

Dip each risole into the beaten egg, coat them in breadcrumbs, and deep-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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