Bolovo (meat and egg dumplings): protein-rich and without frying

Bolovo, a classic egg dumpling with minced meat, but this one is baked, without frying, healthier

A bar food filled with an egg (the perfect version has an egg with a soft yolk, but you can leave it hard).

Recipe for 2 people.

Classic (no restrictions)

Preparation: 01:10

Interval: 00:45

TOOLS

1 cutting board(s), 1 pan(s), 2 bowls, 1 grater, 1 rolling pin (optional), 1 auxiliary bowl or plate

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for eggs:

– 2 eggs (large), preferably from free-range hens

– vinegar to taste

Minced Meat Pasta (Bolovo) Ingredients:

– 125 g minced duckling (or minced soft leg)

– 1 tablespoon(s) of chopped onion.

– 1 tablespoon finely grated carrot

– 1 and 1/2 tablespoons of grated parmesan

– parsley to taste, chopped

– 3/4 spoon(s) of olive oil

– Salt to taste

– pepper to taste

Ingredients FOR BREADING AND COOKING (BOLOVO)

– 1/4 cup(s) breadcrumbs (or panko flour)

– 1 and 1/2 tablespoons of grated parmesan.

– paprika to taste

– oil to taste for greasing the pan(s) and cooking.

PREPARATION:

1. Start by cooking the eggs because they need to cool (see preparation).
2. This recipe makes 1 cake per person (the cakes are quite large).
3. Set aside the other ingredients and utensils for the recipe.
4. Wash and peel the onion and chop it very finely.
5. Wash and peel the carrot and grate it on the finest part of the grater.
6. Wash, dry and chop the parsley and set it aside on absorbent paper.
7. If you have not purchased parmesan already grated, grate it on the fine side (use it for the pasta and for the breading – see the quantities in the ingredients).

PREPARATION:

Eggs (do this step before starting the pre-prep – be careful to place the eggs in the correct spot):

1. Place the eggs in a pan, cover them with water and add a few drops of vinegar.
2. Place on high heat and when the water boils, reduce the heat to medium and cook for 5 minutes. Do not exceed this time, especially if you want your bolovo to come out with a perfect and creamy yolk.
3. Turn off the heat, remove the eggs with a slotted spoon and transfer them to a bowl with ice water.
4. Drain, leave to cool for a few minutes (about 3 minutes).
5. Shell the eggs and leave them in ice water to stop the cooking.
6. Continue pre-preparation (step 2).

Bolovo – Minced meat mixture and assembly:

1. Place the minced meat in a bowl with the olive oil and season with salt and pepper.
2. Add the onion, carrot and parsley and mix well until you obtain a soft and homogeneous consistency.
3. Divide the meat into portions (1 per person/egg) – each egg requires approximately 60 – 65 g of mixture.
4. Open a plastic bag on the counter or cutting board, place a portion of ground beef in the center of one side of the bag, and cover with the other side.
5. Using your hands or a rolling pin, roll out the meat until you get a circle large enough to wrap around the egg.
6. Remove the plastic from the top, add 1 hard-boiled egg to the center of the open dough and wrap it with the meat, sealing it hermetically.
7. The dough must be firm but thin: each egg must be wrapped in a layer of approximately 0.5 cm (thicker layers will take longer to cook, damaging the final result).
8. Do the same process with the other eggs.
9. Arrange them on an auxiliary plate and place them in the freezer for 15-30 minutes, the time necessary for the internal temperature of the egg to drop, delaying cooking in the oven. If you don’t want a creamy yolk, you can skip this step.

Ground beef bolovo – Breading:

1. Preheat the oven to 250ºC.
2. Place the breadcrumbs or panko and the grated parmesan in a shallow dish and mix with the paprika.
3. Wet your hands with a little water and feel the cakes so that their surface is slightly moist.
4. Dip the bolovos in the breading mixture, covering them completely.
5. Place them on an auxiliary plate.

Ground Beef Bolovo – Baked:

1. Grease the baking tray(s) with a little oil.

2. Arrange the bolovos on the baking sheets, leaving a little space between them so the heat can circulate.

3. Drizzle the bolovos with a drizzle of oil in a zigzag pattern.

4. To ensure your egg is perfect when you open the bolovo, follow the steps below:

• A) Place the first bolovos in the already hot oven and cook them for about 10-12 minutes, until the meat is cooked and the surface is golden, turning them halfway if necessary (it is advisable to simply rotate the pan, without touching the bolovos) . ).
• B) Turn off the oven and check the result obtained.
• C) Adjust for the others based on the result of the first bolovo, leaving more or less time (creamy yolk or firm yolk).
• D) Repeat with the second bolovo and/or if you are already sure how long to cook the others.

FINALIZATION AND ASSEMBLY:

1. Download the bolovo(s). on a cutting board and cut them in half lengthwise.
2. For a perfect result the yolk must be creamy, but it is good in any case.
3. To serve, arrange on a serving platter or, if you prefer, distribute among plates.
4. Serve with a green salad and dressing of your choice.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.