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 crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil.
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Ingredients
2 cups of milk
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 beaten egg
Breadcrumbs for breading
1 cup of wheat flour
1 teaspoon of salt
Margarine for greasing
200 g of grated mozzarella cheese
1/2 cup of chopped sun-dried tomatoes
1/4 cup of basil leaves
1 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find these ingredients at local supermarkets and food markets. Look for dairy products in the chilled section, and pantry staples such as flour and breadcrumbs in the dry goods aisles. Sun-dried tomatoes are usually located in the imported goods or pickle sections.
Preparation method
- In a bowl, mix 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 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 yourself.
- 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 on Brazilian tables and the 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 is to handle the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents any cracks during the frying process.
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