Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make homemade risoles with a crunchy dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for your family.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup basil leaves
1 beaten egg
Breadcrumbs for coating
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup basil leaves
1 beaten egg
Breadcrumbs for coating
Where to find ingredients
You can find all these ingredients in any well-stocked supermarket or local produce market. Look for mozzarella and sun-dried tomatoes in the refrigerated dairy or delicatessen section. Margarine and standard pantry staples like flour are readily available in the baking aisle.
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 mix well until all the lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and detaches completely from the bottom of the pan.
- Transfer the dough to a countertop greased with margarine and wait for it to cool slightly so you can handle it 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 in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole is a classic staple of Brazilian snack tables and perfect for teatime. This sophisticated version combines the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the freshness of basil. The secret is to work the dough while it is still warm, which ensures a pliable texture that is easy to shape and prevents cracks when deep-frying.
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