Brazilian recipe
Mozzarella, Sun-Dried Tomato, and Basil Risole (Risole de muçarela com tomate seco e manjericão)
Learn how to make homemade risoles with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. The perfect snack for your 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 beaten egg
Breadcrumbs for breading
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 beaten egg
Breadcrumbs for breading
Where to find ingredients
You can find all these ingredients at local supermarkets or general grocery stores. Look for mozzarella and sun-dried tomatoes in the refrigerated dairy or deli section, and basic pantry staples like flour, oil, and breadcrumbs in the dry goods aisles.
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 pot and mix 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 pot.
- Transfer the dough to a surface greased with margarine and wait for it to cool down until warm enough to handle without burning yourself.
- Roll out the dough 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 brown and crispy.
Observations
The risole is a classic staple on Brazilian tables, making it an excellent choice for snacks. This sophisticated version combines the creaminess of mozzarella, the intense flavor of sun-dried tomatoes, and the fresh aromatic touch of basil. The secret lies in working with the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents cracking during the frying process.
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