Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make homemade risoles featuring a crispy pastry and a savory, irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200 g shredded mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating
1 cup all-purpose flour
1 coffee spoon salt
Margarine for greasing
200 g shredded 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 mozzarella, sun-dried tomatoes in oil, fresh basil, and breadcrumbs at major supermarkets like FairPrice, Cold Storage, or Giant. For the best selection of Italian-style ingredients and artisanal breadcrumbs, premium grocery outlets or specialty delis are also great options.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- In a saucepan, whisk together the milk, flour, and salt until all lumps are completely dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pan.
- Transfer the dough onto a work surface lightly greased with margarine and allow it to cool slightly so it can be handled without burning your hands.
- Roll out the dough until thin and cut out circles using the rim of a glass as a template.
- Place a portion of the filling in the center of each circle, fold over, and press the edges firmly to seal each risole.
- Dip the risoles into the beaten egg, coat them evenly with breadcrumbs, and deep-fry in hot oil until they are golden brown and perfectly crispy.
Observations
The risole is a classic staple of Brazilian snack culture, ideal for any gathering. This sophisticated take combines the creaminess of mozzarella with the intense, deep flavor of sun-dried tomatoes and the aromatic lift of fresh basil. The secret lies in handling the dough while still warm, which ensures a pliable, smooth texture that is easy to shape and prevents cracks when frying.
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