Heart of palm, meat and even morcilla paste wrap the hard-boiled egg with the soft yolk to form this classic bar.
A hard-boiled egg, with a soft yolk, “wrapped” in a mixture of flour or meat, which in turn is breaded and fried. Here is the anatomy of a bolovo. The recipe, once reserved for the pub menu, has become famous in the hands of Australian chef Griggor Caisley. “In addition to being delicious, I believe the success is largely due to social media,” explains Caisley, referring to the phenomenon of “Instagrammable” foods. The recipe is the protagonist of the Guarita Bar menu. So, look where to eat good bolovo.
bagasse
With the vibe of a root bar, the house bolovo features egg wrapped in morcilla dough and a cup of ground pork loin, which is breaded with panko flour and deep-fried (R $ 18, each). R. Frederico Abranches, 197, Vila Buarque. from Tuesday to Saturday, 12: 00/23: 00; Sun, 13:00 / 19:00 (closed on Mondays).
Guard bar
Chef Greigor Caisley’s version takes half an egg with soft yolk and sauteed ground beef with spices: this duo is wrapped in coxinha dough and breaded with milk and breadcrumbs (R $ 11 each). Bolovo is good company to the drinks prepared by the bartender Jean Ponce. R. Simão Álvares, 952, Pinheiros. 3360-3651. 18: 00 / 0h (Friday, 18: 00 / 1h30; Sat, 17: 00 / 1:30; Sun, 17: 00 / 0h; closed on Monday).
The Lair
Behind the Zena Caffè, the bar offers the truffle quail bolovo, in which the quail egg is wrapped in a mixture made with bird meat and parmesan, breaded with breadcrumbs and fried. Comes to the table with black truffle blades (R $ 37, 3 units). R. Peixoto Gomide, 1901, Jardins. 3rd and 4th, 17h / 23h; Thursday, 17: 00 / midnight; Friday and Saturday, 17: 00/2: 00 (closed Sunday and Monday).
Quincho
Available only from Quinchito, the home delivery service, the vegetarian version of bolovo features free-range egg wrapped in palm heart-based fried dough and arrives home with rosé sauce (R $ 25). R. Mourato Coelho, 1447, Vila Madalena. 3815-8774. Delivery via iFood or Goomer.
Borgo Moca
The aranciovo by chef Matheus Zanchini is a mixture of arancino and bolovo: the hard-boiled egg is “cased” with risotto with breaded and fried mushrooms (R $ 29). In the menu of the week, the snack can appear in versions such as tomatovo (with rice with burnt tomato) and siriovo (with pasta based on potatoes and chopped crustaceans). R. Commander Roberto Ugolini, 129, Mooca. 97574-3213. 12: 00/17: 00 and 19: 00/23: 30 (Sunday, 12: 00/17: 00; closed from Monday to Wednesday).
Source: Terra
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