Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Discover how to craft a homemade risole featuring a perfectly crisp pastry dough and a flavorful, melty filling of mozzarella, sun-dried tomatoes, and basil. An ideal snack for your family.
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Ingredients
2 cups milk
1 cup all-purpose flour
1 teaspoon 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 breading
1 cup all-purpose flour
1 teaspoon 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 breading
Where to find ingredients
You can find all necessary ingredients at your local neighborhood market or supermarket. Look for high-quality sun-dried tomatoes in the pantry aisle, while mozzarella and fresh basil are typically found in the refrigerated produce and dairy sections.
Preparation method
- Combine the mozzarella, the well-drained sun-dried tomatoes, and the basil in a bowl to prepare the filling.
- Place the milk, flour, and salt into a saucepan and whisk thoroughly until all lumps are 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 to a surface lightly greased with margarine and wait until it is cool enough to handle without burning your hands.
- Roll out the dough until thin and cut into circles using the rim of a glass as a mold.
- Place a portion of the filling in the center of each circle, fold over to close, and press the edges firmly to seal the risoles.
- Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crispy.
Observations
The risole stands as a staple of Brazilian snack culture and is perfect for any occasion. This sophisticated version pairs the rich meltiness of mozzarella with the intense flavor of sun-dried tomatoes and the bright aromatic touch of fresh basil. The secret to success is handling the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents any cracks during the frying process.
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