Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Master the art of making homemade risoles featuring a crisp dough and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil. A classic snack for the whole family.
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Ingredients
2 cups of whole 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
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 necessary ingredients at local supermarkets or independent grocers. Look for the cheese in the refrigerated dairy aisle and the sun-dried tomatoes in the pantry section among jars of pickles and preserves. Plain breadcrumbs are usually available in the baking or spice aisle.
Preparation method
- In a small mixing bowl, combine the shredded mozzarella, drained sun-dried tomatoes, and basil leaves to prepare the filling.
- Place the milk, flour, and salt in a saucepan and whisk thoroughly until all lumps have dissolved.
- Cook over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pan.
- Turn the dough out onto a surface lightly greased with margarine and allow it to cool slightly so it can be handled safely.
- Roll the dough out thinly and use the rim of a glass as a cutter to create uniform circles.
- Place a spoonful of filling in the center of each circle, fold the dough over, and press the edges firmly to seal the risoles.
- Dip the risoles into the beaten egg, coat them evenly with breadcrumbs, and deep-fry in hot oil until they are golden brown and crisp.
Observations
The risole is a staple of Brazilian snack culture and perfect for any occasion. This elevated version combines the melt-in-your-mouth quality of mozzarella with the bold notes of sun-dried tomatoes and the aromatic touch of fresh basil. The key is to work with the dough while it is still warm, which ensures a smooth, elastic texture that is simple to shape and prevents any cracking during the deep-frying process.
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