Brazilian recipe
Mozzarella, Sun-Dried Tomato and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make a homemade risole with a crunchy exterior and an irresistible filling of mozzarella, sun-dried tomatoes, and basil. It is the perfect snack for the family.
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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 egg, beaten
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 egg, beaten
Breadcrumbs for coating
Where to find ingredients
You can find all these ingredients at local supermarkets such as Woolworths, Checkers, or Pick n Pay. Look for the sun-dried tomatoes and mozzarella in the deli or cheese counter sections. If you cannot find pre-made breadcrumbs, you can easily make your own by finely processing stale crusty bread.
Preparation method
- Combine the mozzarella, well-drained sun-dried tomatoes, and basil in a bowl to prepare the filling
- Place the milk, flour, and salt in a saucepan and stir well 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 wait for it to cool until warm enough to handle without burning your hands
- Roll out the dough until thin and cut circles using the rim of a glass as a mould
- Place a portion of the filling in the centre 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 bars and the perfect choice for a treat. This sophisticated version combines the creaminess of mozzarella, the intense flavour of sun-dried tomatoes, and the fresh aroma of basil. The secret lies in working with the dough while it is still warm, which ensures a supple texture that is easy to shape and prevents any cracks during deep-frying.
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