In a large pan, heat the oil and fry the bacon for the first time

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Stirring until it turns white. Remove the bacon from the oil and drain well. Place it in the fridge for at least an hour. Meanwhile, reserve the fat used for the first frying. After an hour, fry the bacon again in the same oil used for the previous frying over high heat. Keep stirring until golden. Serve while still hot, very dry on paper towels, with lemon wedges for those who want to “squeeze” them on top. 3. Pastries There are countless filling options for pastries spread across the country, but those who go to pubs, bars and restaurants will always find at least meat, heart of palm and cheese fillings. The recipe for the pasteizinho dough that is served as finger food or snack is the same (see below!) and the preparation of the filling varies according to each establishment. Preparation time: 45-60 minutes Yield: 15 units Ingredients 3 cups of wheat flour 1 teaspoon of salt 1 cup of water 3 tablespoons of oil 1 tablespoon of cachaça Frying oil *This is the same dough as the fair pastry ! Method of preparation In a pan, heat the water and salt and wait until the water comes close to boiling point. In another container, mix the flour, oil and cachaça. Gradually add the salted water and mix until you get a homogeneous and soft dough. Cover the dough with plastic wrap and let it chill for 30 minutes.


Take the dough out of the fridge and roll it out on a surface sprinkled with flour, using a rolling pin or cylinder to make it very thin. Cut the dough into the desired size of the pastries, fill them one by one and seal by applying a little water to the edges and pressing with a fork. Then just fry by immersion, in very hot oil and drain/dry well before serving. 4. Bolovo This is the national version of a cupcake called “Scotch Egg”, which was created in England in the 18th century and has some secrets to make it perfect: the quality of the meat, the careful seasoning - similar america phone number list   to hamburger seasoning - and the correct proportion . between the meat of the “dough” and the size of the egg inside. Therefore, you can bet: before entering the menu of a bar or restaurant, bolovo is tested and tried in several of its versions until the ideal one is found - or we hope for the closest one at least. This is a basic bolovo recipe! Preparation time: 90 minutes Yield: 10 units Ingredients 500 g of ground beef ½ onion 2 garlic cloves 10 small or medium eggs, already boiled and peeled 1 egg yolk separately 1 or more raw eggs to use for breading 1 teaspoon of butter that is not cold Chopped chives to taste 1 chilli pepper (optional.




Black pepper to taste Nutmeg to taste Salt to taste Wheat flour also for breading Method of preparation In a container, season the ground meat and add the chopped or crushed onion and garlic. The crushed chili pepper will also be added here, if you want to include it in your recipe. Add the egg yolk and butter at room temperature to the seasoned meat. Mix and knead well. Separate part of your mixture and, using your hands, form a ball of meat. On a non-stick surface or between two pieces of plastic, open the meat ball and place 1 boiled egg in the center, surrounding it with the meat itself to close the “cake”. Dip each bolovo in wheat flour to begin breading. Then, dip them in the (raw) egg beaten with a fork and dredge them again in the flour, this time, preferably threaded or Uarini. Fry the savory dishes by immersion.