Escondidinho de carne seca
A typical Brazilian dish, similar to shepherd's pie, made with shredded dried beef.
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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Beth Bistro e Restaurante
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Escondidinho, meaning "hidden little one," reflects Brazil's history of resourcefulness, particularly in the arid Northeast. Carne seca, or dried beef, was a crucial preserved food source. The dish is likely a fusion of indigenous ingredients like mandioca (cassava) and Portuguese culinary techniques, similar to shepherd's pie but adapted with local ingredients.
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Escondidinho de Carne Seca is a comforting and widely enjoyed dish across Brazil, representing resourcefulness and regional culinary traditions. It's often served at family gatherings and is a popular option in restaurants throughout the country.
Regional Variation
While the core components remain the same, regional variations exist. Some versions use sweet potatoes or plantains instead of mandioca for the puree. Others add spices specific to their region.
Comfort Food
Escondidinho is considered comfort food due to its hearty nature and the sense of nostalgia it evokes. It is commonly eaten during colder months or as a satisfying meal any time of the year.
Celebratory Dish
It can be served at special occasions, family dinners, and potlucks showcasing Brazilian culinary heritage and hospitality.
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Escondidinho de Carne Seca offers a delightful combination of savory and creamy textures and flavors. The saltiness of the dried beef is balanced by the creamy sweetness of the mandioca puree, sometimes enriched with butter, cream, or cheese.
The primary flavor profile is salty and savory from the carne seca (dried, salted beef), which is typically rehydrated, shredded, and sautéed with onions, garlic, tomatoes, and sometimes bell peppers. This savory base is then covered with a creamy and slightly sweet mandioca (cassava) puree. The puree often includes butter, milk, or cream for added richness, and cheese (like queijo coalho or mozzarella) is frequently sprinkled on top and baked until golden brown and bubbly.
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Rehydrating Carne Seca
Properly rehydrating and desalting the carne seca is crucial. Soak it in water for at least 24 hours, changing the water several times to remove excess salt. Taste the beef before cooking to ensure it's not too salty.
Mandioca Texture
For a smooth and creamy mandioca puree, cook the mandioca until very tender and mash it thoroughly. Using a food processor or ricer can help achieve a perfectly smooth consistency. Add butter and milk gradually until the desired consistency is achieved.
Cheese Selection
The type of cheese you use can significantly impact the flavor. Queijo Coalho (a firm, squeaky cheese) is a traditional choice but can be difficult to find outside of Brazil. Mozzarella is a good substitute, or you can use a combination of cheeses for added flavor.
Browning the Top
Broil the top of the escondidinho for a few minutes at the end of baking to achieve a golden brown and bubbly crust. Watch it carefully to prevent burning.
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