Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Turnover (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade turnover with a crispy golden shell and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil.
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Ingredients
2 cups of milk
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of all-purpose flour
1 teaspoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find these ingredients at local supermarkets. Look for mozzarella and margarine in the refrigerated dairy aisle. Sun-dried tomatoes are typically available in the pantry staples or deli section. For the best result, ensure the sun-dried tomatoes are well-drained of oil before mixing.
Preparation method
- In a small bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
- Place the milk, flour, and salt in a saucepan and stir thoroughly until no lumps remain.
- Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
- Turn the dough out onto a surface greased with margarine and let it cool slightly until it is cool enough to handle without burning your hands.
- Roll the dough out until thin and cut out circles using the rim of a glass as a template.
- Place a spoonful of filling in the center of each circle, fold in half, and press the edges firmly to seal the turnovers.
- Dip the turnovers into the beaten egg, coat them in breadcrumbs, and deep-fry in hot oil until they are deep golden brown and crispy.
Observations
The risole is an absolute classic in Brazilian snack culture and the perfect treat for any time of day. This gourmet version combines the creamy texture of melted mozzarella, the deep, intense flavor of sun-dried tomatoes, and the bright, aromatic notes of fresh basil. The secret lies in working with the dough while it is still warm; this ensures it remains elastic, making it easy to shape without cracking when you head to the fryer.
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