Bolovo is a snack found in most bars in the capital Sao Paulo. It even went “gourmet” and won several versions in the chicest bars. in any case, the the aperitif has no Brazilian origin and comes from Europe, where it appeared in the mid-18th century.
Known as Scotch Egg, or “Scottish egg”, the traditional recipe consists of a hard-boiled egg (preferably with a soft yolk) covered with sausage paste, pork sausage or meat, breaded with breadcrumbs and fried. Over time, the dish has adapted more and more. You can use all kinds of ingredients for the cupcake and even turn it into a very Brazilian version: the bolovo coxinha.
This bolovo coxinha appetizer brings the best of the UK, with its original recipe of stuffed egg patties, and of Brazil, which conquers the world with its delicious and traditional coxinha. Why choose just one can you combine these two tasty bar snacks into a sensational idea?
The best is that you can prepare this savory in your kitchen. With this recipe from Guia da Cozinha, you can enjoy this delight without leaving your home, avoiding overpriced bar prices and enjoying a delicious time with the people you love. After all, cooking means sharing good memories and flavors!
Let’s go to the ingredients and step by step? This recipe takes 1 hour and 20 minutes and yields 18 units. to share there in your home. Here’s all you need to do:
Time: 1h20
Performance: 18 units
Difficulty: easy
Bolovo Coxinha Ingredients:
- 3 cups of milk (tea)
- 2 tablespoons of butter
- 2 cubes of beef broth
- 3 cups of flour (wheat)
- 18 hard-boiled quail eggs
- 4 beaten eggs
- Bread crumbs
- Fry oil
Filling
- 400 g of minced meat
- 1 egg
- 3 tablespoons of breadcrumbs
- 1 grated onion
- Salt and black pepper to taste
Method of preparation:
Put the milk, butter and meat broth in a skillet over medium heat. As soon as it boils, add the flour, all at once, mixing until it forms a mass that does not stick to the bottom of the pan. Let it cool down. Mix the filling ingredients in a bowl.
Open small portions of the filling with your hand, divide the quail eggs between them and close forming balls. Open small portions of dough in your hands, divide the meat with the egg between them and close by shaping the thighs. Pass in the beaten eggs, cover in breadcrumbs and fry in boiling oil, a little at a time, by immersion, until golden brown. Drain on absorbent paper and serve.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
