Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. A perfect snack for the whole family.
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Ingredients
2 cups of milk
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients in the dairy, pantry, and produce sections of local supermarkets. For a perfect outcome, ensure the sun-dried tomatoes are thoroughly drained of their oil before adding them to the filling.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling
- Place the milk, wheat flour, and salt in a saucepan and stir well until all lumps are dissolved
- Cook the mixture over medium heat, stirring constantly until the dough thickens and comes away completely from the bottom of the pan
- Transfer the dough to a surface greased with margarine and wait for it to cool down enough to handle without burning your hands
- Roll out the dough until thin and cut out 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 them in breadcrumbs, and fry in hot oil until they are golden brown and crispy
Observations
The risole is a staple of Brazilian snack tables and a real crowd-pleaser. This sophisticated version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the fresh aromatic touch of basil. The secret lies in working the dough while still warm, ensuring an elastic texture that is easy to shape and won't crack during deep frying.
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