Brazilian recipe
Mozzarella, Sundried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a crisp shell and a flavorful mozzarella, sundried tomato, and basil filling. The perfect snack for family gatherings.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sundried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sundried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all these ingredients in local grocery stores and markets. Look for mozzarella and fresh basil in the dairy and produce sections, while sundried tomatoes are typically found in the pantry aisle or jarred goods section.
Preparation method
- Combine the mozzarella, well-drained sundried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, flour, and salt in a pot and mix well until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and completely pulls away from the bottom of the pot.
- Transfer the dough to a surface greased with margarine and wait for it to cool until warm to the touch so it can be handled.
- Roll out the dough until thin and cut out circles using the rim of a glass as a mold.
- Place a portion of 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 fry in hot oil until they are golden and crispy.
Observations
The risole is a staple in Brazilian snacking culture and perfect for any occasion. This refined version combines the melting texture of mozzarella, the intense flavor of sundried tomatoes, and the herbal freshness of basil. The secret lies in working the dough while still warm to ensure an elastic texture that is easy to shape and won't crack during frying.
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