Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make homemade risole with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for the whole 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 basil leaves
1 egg, beaten
Breadcrumbs, for coating
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 basil leaves
1 egg, beaten
Breadcrumbs, for coating
Where to find ingredients
You can find all these ingredients in the dairy, produce, and pantry aisles of your local grocery store. For the best result, look for high-quality, oil-packed sun-dried tomatoes in the international or condiment aisle.
Preparation method
- In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
- Place the milk, flour, and salt in a saucepan and stir well until all lumps have dissolved.
- Place the mixture over medium heat, stirring constantly until the dough thickens and pulls away completely from the bottom of the pan.
- Transfer the dough to a surface greased with margarine and let it cool slightly until you can handle it without burning yourself.
- Roll out the dough until thin and cut into circles using the rim of a glass as a mold.
- Place a spoonful of filling in the center of each circle, fold in half, and press the edges firmly to seal the risoles.
- Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until golden brown and crispy.
Observations
Risoles are a classic staple in Brazilian kitchens and the perfect choice for a snack. This sophisticated version combines the creaminess of mozzarella with the intense flavor of sun-dried tomatoes and the brightness of fresh basil. The key is to work with the dough while it is still warm, which ensures an elastic texture that is easy to shape and won't crack when frying.
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