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 crispy dough and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect crowd-pleaser.
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Ingredients
2 cups milk
1 cup all-purpose 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 breading
1 cup all-purpose 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 breading
Where to find ingredients
You can find all these ingredients at local supermarkets or general grocery stores. Look for the dairy section for mozzarella and the canned goods or gourmet aisles for sun-dried tomatoes.
Preparation method
- Mix 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 well 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 without burning yourself.
- Roll out the dough until thin and cut 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 with breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a staple on Brazilian tables and a favorite for snacks. This refined version combines the melting texture of mozzarella with the intense flavor of sun-dried tomatoes and the bright aroma of basil. The secret lies in working the dough while still warm, which ensures a pliable texture that is easy to shape and free of cracks when frying.
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