Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a classic golden, crispy risole featuring a savory, melt-in-your-mouth filling of mozzarella, sun-dried tomatoes, and fresh basil. A favorite for snack time.
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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 beaten egg
Breadcrumbs for coating
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 beaten egg
Breadcrumbs for coating
Where to find ingredients
Find milk, flour, eggs, and breadcrumbs in the baking and dairy aisles of any local grocery store. For the mozzarella, choose a fresh or semi-firm variety from the cheese counter. Sun-dried tomatoes can be found in the pantry staples section near imported jarred goods or olives.
Preparation method
- In a bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
- Place the milk, wheat flour, and salt in a saucepan and stir thoroughly until all lumps are 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 allow it to cool slightly until it can be handled without burning your hands.
- Roll out the dough until thin and cut out 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 brown and crispy.
Observations
The risole is a staple in Brazilian snack culture and a go-to choice for gatherings. This refined version balances the creamy richness of mozzarella with the intense depth of sun-dried tomatoes and the aromatic touch of fresh basil. The key is to work the dough while it is still warm; this ensures a smooth, elastic consistency that is easy to shape and prevents cracking during the frying process.
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