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Brazilian recipe

Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Learn how to make a homemade risole with a crispy dough and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. A perfect snack for the family.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating

Where to find ingredients

You can find all these ingredients at local supermarkets or neighborhood public markets (palengke). Fresh basil and sun-dried tomatoes are usually found in the produce or specialty condiment aisles. If you cannot find pre-made breadcrumbs, you may substitute them with crushed plain crackers or panko as a substitute.

Preparation method

  1. Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
  2. Combine the milk, all-purpose flour, and salt in a pot, stirring well until all lumps are dissolved.
  3. Place the mixture over medium heat, stirring constantly until the dough thickens and detaches completely from the bottom of the pot.
  4. Transfer the dough to a surface greased with margarine and wait for it to cool slightly so it can be handled without burning yourself.
  5. Roll out the dough until thin and cut into circles using the rim of a glass as a mold.
  6. Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
  7. Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.

Observations

The risole is a classic staple in Brazil, ideal for afternoon snacks. 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 with the dough while it is still warm, ensuring an elastic texture that is easy to shape and won't crack during deep-frying.
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Preparation method

Step-by-step images

Step 1

Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.

Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
Step 2

Combine the milk, all-purpose flour, and salt in a pot, stirring well until all lumps are dissolved.

Combine the milk, all-purpose flour, and salt in a pot, stirring well until all lumps are dissolved.
Step 3

Place the mixture over medium heat, stirring constantly until the dough thickens and detaches completely from the bottom of the pot.

Place the mixture over medium heat, stirring constantly until the dough thickens and detaches completely from the bottom of the pot.
Step 4

Transfer the dough to a surface greased with margarine and wait for it to cool slightly so it can be handled without burning yourself.

Transfer the dough to a surface greased with margarine and wait for it to cool slightly so it can be handled without burning yourself.
Step 5

Roll out the dough until thin and cut into circles using the rim of a glass as a mold.

Roll out the dough until thin and cut into circles using the rim of a glass as a mold.
Step 6

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.

Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
Step 7

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.
Final result

Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)

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