Brazilian Recipe Brazilian Recipe
English Português English Español 日本語 中文 Русский Deutsch

Brazilian recipe

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

Learn how to make a classic homemade risole with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. A perfect snack for the whole family.

0.0 / 5 by 0 Reviews

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 tea cups of milk
1 tea cup of wheat flour
1 coffee spoon of salt
Margarine for greasing
200 g of shredded mozzarella cheese
1/2 tea cup of chopped sun-dried tomatoes
1/4 tea cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading

Where to find ingredients

You can find these ingredients at local markets or supermarkets in the dairy, pantry, and fresh produce sections. As a substitute for breadcrumbs, you can grind plain dry biscuits or use commercially available breading crumbs.

Preparation method

  1. Mix the mozzarella, the well-drained sun-dried tomatoes, and the basil in a bowl to prepare the filling
  2. Place the milk, wheat flour, and salt in a pot and mix well until all the lumps are dissolved
  3. Cook over medium heat, stirring constantly until the dough thickens and completely pulls away from the bottom of the pot
  4. Transfer the dough to a surface greased with margarine and wait for it to cool until warm enough to handle without burning yourself
  5. Roll out the dough until thin and cut out circles using the rim of a glass as a mold
  6. Place a portion of the filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles
  7. Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp

Observations

The risole is a staple on Brazilian tables and a perfect choice for snacks. This sophisticated version combines the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the freshness of basil. The secret is to work the dough while it is still warm, ensuring an elastic texture that is easy to shape and will not crack when frying.
Help keep this recipe accurate and useful. Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Report something about this recipe

Use this channel to report an error, suggest improvements, praise or ask a question about the recipe.

Preparation method

Step-by-step images

Step 1

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

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

Place the milk, wheat flour, and salt in a pot and mix well until all the lumps are dissolved

Place the milk, wheat flour, and salt in a pot and mix well until all the lumps are dissolved
Step 3

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

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

Transfer the dough to a surface greased with margarine and wait for it to cool until warm enough to handle without burning yourself

Transfer the dough to a surface greased with margarine and wait for it to cool until warm enough to handle without burning yourself
Step 5

Roll out the dough until thin and cut out circles using the rim of a glass as a mold

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

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

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

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

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden brown and crisp
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)

Ratings and comments

Share your experience

Tell us how the recipe turned out.

Photo of the recipe sent in the comment