Brazilian recipe
Mozzarella, Sundried Tomato and Basil Risoles (Risole de muçarela com tomate seco e manjericão)
Master the art of crafting these classic Brazilian savory pastries featuring a crispy shell and a flavorful filling of mozzarella, sundried tomatoes, and fresh basil.
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Ingredients
2 cups of milk
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sundried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sundried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all ingredients at local supermarkets or grocery stores. Look for the cheese in the dairy aisle and use high-quality dried pasta/flour from the baking section. If you cannot find breadcrumbs, pulse stale bread in a food processor as a substitute.
Preparation method
- Combine the mozzarella, well-drained sundried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and mix thoroughly until all lumps are dissolved.
- Cook the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
- Transfer the dough onto a surface greased with margarine and let it cool slightly until it can be handled without burning.
- Roll out the dough until thin and cut out 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 golden brown and crispy.
Observations
The risole is an essential fixture of Brazilian snack tables and a beloved treat for any time of day. This sophisticated version pairs the rich meltiness of mozzarella with the intense flavor profile of sundried tomatoes and the fragrant lift of fresh basil. The secret to success lies in working with the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents cracks when it hits the hot oil for deep-frying.
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