Escondidinho de Macaxeira com Carne de Sol
Escondidinho de macaxeira com carne de sol desfiada e requeijão cremoso.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Escondidinho, meaning 'hidden,' has roots in simple, rustic Brazilian cooking, likely originating as a way to use leftover ingredients. Carne de Sol, a sun-dried and salted beef, has a long history in the semi-arid regions of Brazil, where preserving meat was essential. Macaxeira, also known as cassava or yuca, is a staple crop of indigenous origin. The combination of these ingredients reflects Brazil's rich culinary heritage, blending indigenous ingredients with preservation techniques from early settlers.
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Escondidinho de Macaxeira com Carne de Sol is a popular comfort food in Brazil, often served at family gatherings and casual restaurants.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some cooks add other vegetables to the carne de sol filling, such as onions, peppers, or tomatoes. The type of cheese used can also vary depending on regional availability.
Celebration Food
Escondidinho is often prepared for special occasions or as a treat on weekends. It's a dish that brings people together and evokes feelings of home and nostalgia.
Accessibility
Escondidinho has become increasingly popular and accessible across Brazil. It can be found in both high-end restaurants and simple eateries, reflecting its broad appeal.
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The dish offers a delightful combination of savory, slightly salty, and creamy flavors.
The carne de sol provides a salty and savory foundation, balanced by the slightly sweet and starchy macaxeira purée. The requeijão cremoso adds a rich, creamy texture and flavor that complements the other ingredients. The overall flavor profile is comforting, hearty, and satisfying.
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Preparing the Carne de Sol
Soaking the carne de sol is crucial to remove excess salt. Change the water several times during the soaking process. Taste the meat before cooking to ensure it's not too salty.
Macaxeira Purée Consistency
Achieving a smooth and creamy macaxeira purée is key. Boil the macaxeira until very tender, then mash thoroughly. Adding milk, butter, or cream can enhance the flavor and texture.
Layering
When assembling the escondidinho, ensure a generous layer of requeijão cremoso on top for a beautiful golden crust. You can also sprinkle grated cheese on top for extra flavor and browning.
Baking Temperature
Bake the escondidinho until heated through and the top is golden brown. Avoid overbaking, which can dry out the macaxeira purée.
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