{"id":2577,"date":"2021-06-07T18:10:42","date_gmt":"2021-06-07T16:10:42","guid":{"rendered":"http:\/\/brasil.polardemo.it\/2021\/06\/07\/rissol-sofficino\/"},"modified":"2021-06-07T18:13:09","modified_gmt":"2021-06-07T16:13:09","slug":"rissol-sofficino","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=2577","title":{"rendered":"Rissol (Soft Stuffed Pastry)"},"content":{"rendered":"<p>Although the word <em><strong>rissol<\/strong><\/em>\u00a0derives from the French word \u201crissoler\u201d (to brown), the rissol recipe came to Brazil via Portugal, where preparation of appetizers is a tradition and an art.<br \/>\nFor the filling of this appetizer you may also use cheese, cold meat thinly cut or vegetables.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For the dough:<\/strong><br \/>\n\u2022 500 ml milk<br \/>\n\u2022 2 tablespoons butter<br \/>\n\u2022 2 teaspoons salt<br \/>\n\u2022 300 g all-purpose flour<\/p>\n<p><strong>For the filling:<\/strong><br \/>\n\u2022 1 tablespoon butter<br \/>\n\u2022 1 tablespoon olive oil<br \/>\n\u2022 1 small onion chopped<br \/>\n\u2022 1 garlic clove chopped<br \/>\n\u2022 100 g peeled tomatoes, cut in small cubes<br \/>\n\u2022 prawns (500 g) or skinned, boiled and boned salt cod (200 g) or fish (300 g) or chicken (250 g) or chopped palm heart (250 g)<br \/>\n\u2022 1 tablespoon all-purpose flour<br \/>\n\u2022 150 ml milk, approximately<br \/>\n\u2022 salt and black pepper<br \/>\n\u2022 3 tablespoons chopped parsley<\/p>\n<p><strong>For bread coating:<\/strong><br \/>\n\u2022 2 eggs<br \/>\n\u2022 salt<br \/>\n\u2022 bread crumbs<\/p>\n<p><strong>Preparation method<\/strong><\/p>\n<p><strong>Preparation of the dough:<\/strong><br \/>\n1. Mix the milk, butter and salt and bring to a boil.<br \/>\n2. Add flour and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. If necessary add more flour.<br \/>\n3. Allow to cool. It can be stored in the fridge (wrapped in plastic film) and used the next day.<\/p>\n<p><strong>Preparation of the filling:<\/strong><br \/>\n1. Saut\u00e9 the onion and the garlic finely chopped in oil and butter.<br \/>\n2. Add the tomato cubes, the chosen filling and cook over moderate heat.<br \/>\n3. Add flour and milk, cook stirring constantly till the mixture thickens. Filling must be creamy, add more milk if necessary.<br \/>\n4. Season with salt, black pepper and chopped parsley.<br \/>\n5. To enrich the filling you may add diced cheese, olives or hard-boiled eggs.<\/p>\n<p><strong>To assemble the riss\u00f3is:<\/strong><br \/>\n1. Roll out the dough with a rolling pin until it is 0,5 cm thick.<br \/>\n2. Cut out 7 &#8211; 8 cm disks (diameter).<br \/>\n3.Place a small amount of filling on the disks and fold the dough over it to form a &#8220;tortello&#8221; and seal the edges.<br \/>\n4. Dip in beaten eggs and coat with bread crumbs.<br \/>\n5. Deep fry a few at a time in the hot oil, so as to keep the oil hot, until they are golden brown. To check the oil temperature put a toothpick into it: if it forms small bubbles it is hot enough.<br \/>\n6. Place them on paper towels to drain excess oil.<\/p>\n<p>They can be made ahead and re-heated before serving. They can be frozen before or after frying.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Posted on: 11 November 2011<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Although the word rissol\u00a0derives from the French word \u201crissoler\u201d (to brown), the rissol recipe came to Brazil via Portugal, where preparation of appetizers is a tradition and an art. For the filling of this appetizer you may also use cheese, cold meat thinly cut or&hellip;<\/p>\n","protected":false},"author":2,"featured_media":2572,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,46,55],"tags":[],"class_list":["post-2577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2577"}],"version-history":[{"count":3,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2577\/revisions"}],"predecessor-version":[{"id":2581,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/2577\/revisions\/2581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/2572"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}