Escondidinho de Mandioca com Carne Seca
Cassava puree with dried meat.
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 reflects Brazil's culinary history, blending Indigenous ingredients like cassava (mandioca) with Portuguese influences, particularly the use of dried and salted meats. The 'hidden' aspect probably arose from resourceful cooking, concealing cheaper ingredients beneath a more appealing topping, reflecting economic realities of the past.
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Escondidinho is a comfort food deeply rooted in Brazilian cuisine, often associated with family gatherings and regional variations.
Regional Variations
The recipe varies from region to region in Brazil. Some versions include cheese (queijo coalho is popular), while others might incorporate different types of meat or vegetables within the filling. In the Northeast, where carne seca is particularly prevalent, the dish is very common.
Comfort Food
Escondidinho is considered a comforting and satisfying meal, often prepared at home for family meals. Its hearty nature makes it a popular choice for lunch or dinner.
Celebrations
While an everyday dish, it can also be served during special occasions or festive gatherings, often prepared in larger quantities to share.
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The dish features a rich combination of savory, salty, and creamy flavors.
The primary flavors come from the creamy, slightly sweet cassava puree contrasted with the intensely savory and salty dried beef. The dried beef (carne seca) is typically rehydrated and shredded, offering a concentrated beef flavor. The cassava puree is often enriched with butter, milk, or cream, adding a luxurious texture and mild sweetness that complements the saltiness of the meat. Onions, garlic, and various spices like cumin or paprika are frequently used to season the meat, adding aromatic layers to the overall flavor profile.
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Carne Seca Preparation
Properly desalting the carne seca is crucial. Soak the meat in several changes of water for at least 24 hours, or even longer, changing the water regularly to remove excess salt. Taste the meat before cooking to ensure it is sufficiently desalted.
Cassava Puree Consistency
Ensure the cassava is cooked until very tender before pureeing. A food processor or potato ricer can help achieve a smooth and creamy texture. Adjust the amount of milk or cream to reach your desired consistency.
Cheese Choice
If adding cheese, choose a type that melts well and complements the flavors of the meat and cassava. Queijo coalho is a traditional choice, but mozzarella or provolone can also be used.
Browning the Top
For an appealing presentation, bake the assembled Escondidinho until the top is golden brown and bubbly. A sprinkle of grated cheese or breadcrumbs can enhance browning.
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