Escondidinho de Carne Seca
A type of shepherd's pie made with shredded dried beef (carne seca), mashed potatoes or cassava puree, and cheese. It is a very typical and popular brazilian dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
PANELA CHEIA - GASTRONOMIA OCASIONAL
Escondidinho, meaning 'hidden little one,' reflects Brazil's culinary history of resourcefulness and adaptation. It evolved from utilizing readily available ingredients like dried beef, a staple in the arid regions, and root vegetables. The dish showcases influences from indigenous ingredients, Portuguese cooking techniques, and African culinary traditions brought by enslaved people.
Escondidinho de Carne Seca is a deeply ingrained part of Brazilian cuisine, particularly in the Northeast region. It's a comfort food often enjoyed at family gatherings and celebrations, representing the spirit of sharing and resourcefulness.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some regions prefer cassava puree (*mandioca* or *aipim*), while others opt for mashed potatoes. The type of cheese used also varies depending on availability and regional preferences. Northeast Brazil is its origin and where its presence is most prominent.
Comfort Food Status
Escondidinho holds a special place as a comfort food, often prepared with love and shared amongst family and friends. It evokes feelings of warmth, nostalgia, and home.
Celebratory Dish
This dish is often prepared for special occasions and celebrations, reflecting its cultural significance and association with festive moments.
Escondidinho de Carne Seca offers a delightful combination of savory, creamy, and slightly salty flavors. The rich, umami taste of the dried beef is balanced by the smooth, comforting texture of the mashed potatoes or cassava puree and the sharpness of the melted cheese.
The *carne seca* (dried beef) provides a deeply savory and slightly salty base. This is typically shredded and rehydrated before being cooked with aromatics like onions, garlic, and peppers. The mashed potatoes or cassava puree contribute a creamy, starchy sweetness that complements the beef's intensity. The cheese, often *queijo coalho* or mozzarella, adds a melted, gooey layer that provides a final touch of richness and enhances the overall flavor profile.
Rehydrating the Carne Seca
Properly rehydrating the dried beef is crucial. Soak it in water for several hours, changing the water frequently, to remove excess salt and soften the meat. This step significantly impacts the final flavor.
Achieving the Perfect Puree
Whether using mashed potatoes or cassava puree, ensure a smooth and creamy texture. Add butter, milk, or cream to achieve the desired consistency and richness. Season generously with salt, pepper, and nutmeg (optional).
Cheese Selection
The type of cheese used affects the final flavor and texture. Queijo Coalho is a popular choice for its slightly salty and firm texture, while mozzarella offers a milder, meltier option. Consider experimenting with different cheeses to find your preference.
Browning the Cheese
For a beautiful golden-brown crust, broil the Escondidinho for a few minutes after baking. Keep a close watch to prevent burning.
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