Brazil

Vegetable broth tablet

Water

Milk

Margarine

Wheat flour

White cheese cut into cubes

Chopped ham

Tomato, skinned and seeded, cut into cubes

Salt

Ham and Cheese Risole

Em uma panela dissolva o caldo de legumes com a água e leve ao fogo. Junte o leite e a margarina e deixe ferver. Retire do fogo, junte a farinha e sem parar de mexer volte a panela ao fogo.
Cozinhe a massa até que se solte do fundo da panela. Transfira para uma superfície enfarinhada e amasse bem.
Em um recipiente misture o queijo branco, o presunto, o tomate, as folhas de manjericão, o azeite, o sal e a pimenta.
Modele os rissoles e recheie. Feche apertando bem as bordas Empane os rissoles com o ovo e a farinha de rosca. Frite em óleo quente, até dourar.

In a pan, dissolve the vegetable broth with the water and bring to a boil. Add the milk and margarine and bring to a boil. Remove from the heat, add the flour and stirring constantly, return the pan to the heat.
Cook the pasta until it comes off the bottom of the pan. Transfer to a floured surface and knead well.
In a bowl, mix the white cheese, ham, tomato, basil leaves, olive oil, salt and pepper.
Shape the patties and fill. Close the edges tightly. Coat the patties with the egg and breadcrumbs. Fry in hot oil until golden.

Ham and Cheese Risole

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