Prego in Bolo do Caco
Prego in Bolo do Caco is a typical delicacy of Madeiran cuisine, composed mainly of bolo do caco, which is the typical wheat bread of Madeira, and a steak, preferably tender and thin. You can also choose ham, cheese, salad and egg to go with it.
The Origin of the Prego in Bolo do Caco
The origin of the name “prego” is due to the fact that in Portugal in the past, steaks were quite tough. Technically, a a prego (portuguese for nail) is an instrument made of steel with the main function of nailing wood, that is, it is a very hard and stiff instrument, hence the name of this food. This was an extremely well-known steak in Portugal and in colonial countries, such as Mozambique and Angola. Another reason for this designation is that it is also customary to use an instrument similar to a hammer in order to tenderize the meat so that it is thinner and more tender.
The cut of the meat is known as flank steak, which is lean, flat, tender and very tasty, but if cooked for a long time it can become a little tough.
The meat is usually seasoned with bay leaves, salt, garlic and pepper, hence the intense aroma and flavor that this delicacy has, as it does not have any type of sauce previously prepared, its flavor comes only from these ingredients and the juice of beef itself.
The traditionally used bread is the bolo do caco, it is a flat, round wheat bread, this was and is nowadays baked on top of a basalt shard, hence the name.
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How to Make Prego in Bolo do Caco - Cooking Method
The nail in the bolo do caco is a very versatile delicacy. It can be combined with several ingredients to choose from, but the main ingredient is the steak known as prego.
Here we will show you the ingredients you need to make the prego as complete as possible. However, if you are not interested in combining them all, you can always choose to eliminate some of them.
Ingredients for Prego in Bolo do Caco
Tenderloin steaks
Bolo do Caco
Cheese slices
Ham slices
Lettuce leaves
Sliced tomato
Fried egg
Salt
Chili
Garlic
Bay leaves
Garlic butter
How to Prepare Prego in Bolo do Caco
Hammer the tenderloin steaks so that they are thinner and more tender;
Season the sirloin steaks with sliced garlic, bay leaves, pepper and salt;
Fry them in olive oil with crushed garlic and bay leaves;
Cut the bolo do caco in half and add garlic butter;
Then place a steak on each half of the bread and drizzle the steaks with the meat juice;
After the steaks are on the bread, place slices of cheese and ham, slices of tomato, lettuce leaves and finally a fried egg.
* All of these extra ingredients are optional *
Types of Prego in Bolo do Caco
If you want to eat this dish in a restaurant, you will be presented with several types, it is important that you know what each one is made of. Here I will explain its difference, and the ingredients that compose it.
Prego in the normal Bolo do caco : this is the simplest prego possible, it only contains meat and garlic butter;
Prego in “Special” Bolo do Caco: this prego is made up of meat, cheese, ham, lettuce and tomatoes;
Nail in “Special” Bolo do Caco with egg: it is composed of the same ingredients as the previous prego, but with an extra egg.