Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risoles (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. It is the perfect savory snack for the family.
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Ingredients
2 cups of milk
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup of finely chopped sun-dried tomatoes
1/4 cup of fresh basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find these ingredients at local supermarkets or grocery stores. Look for the cheese and dairy section for the mozzarella and milk, and check the pantry aisles for the sun-dried tomatoes and flour. Standard breadcrumbs are usually available in the baking or spice aisles.
Preparation method
- Mix the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and stir well until all lumps have dissolved.
- Cook 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 wait for it to cool until warm so it can be handled without burning yourself.
- Roll out the dough with a rolling pin 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 in half, 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 and crispy.
Observations
The risole is a staple in Brazilian kitchens and an ideal 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 lies in working the dough while it is still warm, which ensures an elastic texture that is easy to shape and prevents cracking during frying.
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