The bolo do caco is a flatbread typical of the island of Madeira, known for its soft texture and unique flavor imparted by the batata-doce (sweet potato).
Traditionally cooked on a basalt slab called “caco,” it is often served with garlic butter and accompanies dishes like espetada (meat skewers) and milho frito (fried polenta).
Bolo do caco is extremely versatile and is often stuffed with:
Grilled meat: thin slices of meat.
Filet of espada: swordfish fillets, often seasoned with lemon sauce or garlic butter, the recipe that follows.
Grilled octopus: sometimes accompanied by green sauce or garlic mayonnaise.
Fresh salad: tomato, lettuce, and onion salad, dressed with olive oil and vinegar.
Cheese and ham: served hot to melt the cheese.
My version with swordfish is a traditional preparation in Madeira, where the black swordfish (espada preta) is one of the island’s most famous ingredients.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Portuguese
- Seasonality: All seasons
Ingredients
- 12 oz sweet potato
- 10 g fresh yeast (or 4 g powdered)
- 1 cup water
- 4 cups flour
- 1 tablespoon salt
- 3.5 oz butter (softened)
- 2 cloves garlic (finely chopped)
- to taste parsley
- to taste salt
- 4 swordfish fillets (about 150 g each)
- 2 cloves garlic
- 1 lemon
- to taste salt and pepper
Steps
Prepare the Bolo do Caco:
In a large bowl, dissolve the yeast in part of the lukewarm water.
Add the flour, mashed sweet potatoes, salt, and the remaining water.
Knead until you obtain a smooth and soft dough.
Cover with a cloth and let it rise for about 1 hour, until it doubles in volume.
Divide the dough into portions and form discs about 3/4 inch thick. Cook on a hot griddle or in a non-stick pan, 5-7 minutes per side, until golden brown.
Prepare the swordfish:
Marinate the swordfish fillets with chopped garlic, lemon juice, salt, and pepper for at least 30 minutes.
Heat a little oil in a pan and cook the fillets for 3-4 minutes per side, until well cooked and golden.
Prepare the garlic butter:
Mix the softened butter with the chopped garlic, parsley, and a pinch of salt until you obtain a smooth cream.
Assemble the sandwich:
Cut the Bolo do Caco in half and generously spread garlic butter on both halves.
Place a swordfish fillet on one half and cover with the other.
Serve hot, accompanied by Milho Frito.
FAQ (Frequently Asked Questions)
Is bolo do caco stuffed with meat like prego no pão?
While the “prego no bolo do caco” is one of the most popular fillings, there are many other traditional and creative variations that highlight this typical Madeira bread without reducing it to a simple meat sandwich.
What is the Portuguese milho frito recipe?
🍲 Milho Frito (Madeiran Fried Polenta)
Ingredients:
250 g of white corn flour
1.25 liters of water
1 tablespoon of butter
3 cloves of garlic, minced
1/2 teaspoon of chili flakes (optional)
100 g of Portuguese cabbage (or kale), finely chopped
1 teaspoon of salt
Black pepper to taste
Vegetable oil for frying
Preparation:
In a large pot, melt the butter and sauté the minced garlic with the chili until fragrant.
Add the water and salt and bring to a boil.
Slowly pour in the corn flour, stirring continuously to avoid lumps.
Add the finely chopped cabbage and cook on low heat, stirring constantly, until the polenta pulls away from the sides of the pot (about 15-20 minutes).
Pour the mixture into a lightly greased baking dish, level the surface, and let cool completely until solid.
Cut the polenta into cubes or rectangles.
Fry the pieces in hot oil until golden on all sides.
