Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic homemade risole with a crisp shell and a flavorful mozzarella, sun-dried tomato, and fresh basil filling. Perfect for your family's snack time.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all these staples at local markets or neighborhood grocery stores. Look for mozzarella and sun-dried tomatoes in the refrigerated dairy or deli section, and find breadcrumbs in the baking or dry goods aisle.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a mixing bowl 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.
- Transfer the dough to a surface greased with margarine and let it cool slightly until it is safe to handle.
- Roll out the dough until thin and cut 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 deep-fry in hot oil until they are deep golden and crispy.
Observations
The risole is a staple in Brazilian snacking and a household favorite. This sophisticated version combines the creaminess of melted mozzarella with the intense tang of sun-dried tomatoes and the bright aromatic touch of fresh basil. The secret to a perfect batch lies in handling the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents cracks when frying.
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