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Brazilian recipe

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

Master the art of making homemade risoles, featuring a crisp dough and an indulgent filling of mozzarella, sun-dried tomatoes, and fresh basil.

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

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 sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating

Where to find ingredients

Find milk, flour, salt, eggs, and margarine in any local grocery store dairy or baking aisle. Mozzarella, sun-dried tomatoes, and breadcrumbs are widely available in supermarkets or specialty food stores that carry Italian-style ingredients.

Preparation method

  1. In a bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.
  2. Place the milk, wheat flour, and salt in a saucepan, whisking thoroughly to ensure all lumps are dissolved.
  3. Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
  4. Transfer the dough onto a surface lightly greased with margarine and wait for it to cool down until it is warm enough to handle without burning your hands.
  5. Roll out the dough into a thin sheet and cut out circles using the rim of a glass as a mold.
  6. Place a spoonful of filling in the center of each circle, fold over to close, and press the edges firmly to seal the risoles.
  7. Dip the risoles into the beaten egg, coat them evenly in breadcrumbs, and fry in hot oil until they are deep golden brown and crisp.

Observations

The risole is a quintessential Brazilian snack-time classic. This sophisticated variation marries the creamy texture of mozzarella with the intense depth of sun-dried tomatoes and the bright, aromatic notes of fresh basil. The secret to success lies in working with the dough while it is still warm, which ensures a pliable, smooth consistency that is easy to shape and remains crack-free during frying.
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Preparation method

Step-by-step images

Step 1

In a bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.

In a bowl, combine the mozzarella, well-drained sun-dried tomatoes, and fresh basil to prepare the filling.
Step 2

Place the milk, wheat flour, and salt in a saucepan, whisking thoroughly to ensure all lumps are dissolved.

Place the milk, wheat flour, and salt in a saucepan, whisking thoroughly to ensure all lumps are dissolved.
Step 3

Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.

Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
Step 4

Transfer the dough onto a surface lightly greased with margarine and wait for it to cool down until it is warm enough to handle without burning your hands.

Transfer the dough onto a surface lightly greased with margarine and wait for it to cool down until it is warm enough to handle without burning your hands.
Step 5

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

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

Place a spoonful of filling in the center of each circle, fold over to close, and press the edges firmly to seal the risoles.

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

Dip the risoles into the beaten egg, coat them evenly in breadcrumbs, and fry in hot oil until they are deep golden brown and crisp.

Dip the risoles into the beaten egg, coat them evenly in breadcrumbs, and fry in hot oil until they are deep golden brown and crisp.
Final result

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

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

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