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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 crispy dough and a flavorful 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 of milk
1 cup of all-purpose flour
1 coffee spoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 egg, beaten
Breadcrumbs for breading

Where to find ingredients

You can find all these ingredients at local markets, grocery stores, or supermarkets in the dairy, pantry, and fresh produce sections. If you cannot find breadcrumbs, you can easily make your own by grinding dried bread.

Preparation method

  1. Mix 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 well until all lumps are dissolved
  3. Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan
  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 with a rolling pin 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 into the beaten egg, coat with breadcrumbs, and fry in hot oil until they are golden brown and crispy

Observations

The risole is a staple in Brazilian kitchens and an excellent choice for a snack. This sophisticated version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the freshness of basil. The secret is to handle the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents cracks when deep-frying.
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Preparation method

Step-by-step images

Step 1

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

Mix 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 well until all lumps are dissolved

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

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

Cook over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan
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 with a rolling pin until thin and cut out circles using the rim of a glass as a mold

Roll out the dough with a rolling pin 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 into the beaten egg, coat with breadcrumbs, and fry in hot oil until they are golden brown and crispy

Dip the risoles into the beaten egg, coat with breadcrumbs, and fry in hot oil until they are golden brown and crispy
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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