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Brazilian recipe

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Master the art of making homemade risoles with a crispy dough and a savory filling of mozzarella, sun-dried tomatoes, and fresh basil.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200 g grated 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 these staples at any local grocery store or neighborhood supermarket. Check the dairy aisle for the mozzarella and the pasta or condiment section for sun-dried tomatoes. If fresh basil is unavailable, you can substitute it with a small amount of dried basil, though fresh is preferred for the best flavor.

Preparation method

  1. Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
  2. Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.
  3. Cook over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pot.
  4. Turn the dough out onto a surface greased with margarine and let it cool slightly until it can be handled without burning your hands.
  5. Roll out the dough until thin and cut into circles using the rim of a glass as a cutter.
  6. Place a spoonful of filling in the center of each dough circle, fold in half, and press the edges firmly to seal the risoles.
  7. Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crunchy.

Observations

The risole is an absolute classic in Brazilian snack culture and the ideal treat for any occasion. This elevated version pairs the creaminess of mozzarella with the concentrated intensity of sun-dried tomatoes and the bright aroma of fresh basil. The trick is to handle the dough while it is still warm, which ensures the texture remains elastic, easy to shape, and prevents cracking when it hits the hot oil.
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Preparation method

Step-by-step images

Step 1

Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.

Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
Step 2

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps are dissolved.
Step 3

Cook over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pot.

Cook over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pot.
Step 4

Turn the dough out onto a surface greased with margarine and let it cool slightly until it can be handled without burning your hands.

Turn the dough out onto a surface greased with margarine and let it cool slightly until it can be handled without burning your hands.
Step 5

Roll out the dough until thin and cut into circles using the rim of a glass as a cutter.

Roll out the dough until thin and cut into circles using the rim of a glass as a cutter.
Step 6

Place a spoonful of filling in the center of each dough circle, fold in half, and press the edges firmly to seal the risoles.

Place a spoonful of filling in the center of each dough circle, fold in half, and press the edges firmly to seal the risoles.
Step 7

Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crunchy.

Dip the risoles into the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crunchy.
Final result

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)

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