Escondidinho de Carne Seca
Shredded dried meat covered with mashed cassava.
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.
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Escondidinho's origins are humble, rooted in rural Brazil where ingredients were scarce and resourcefulness was key. Carne seca, a preserved meat, was a staple in the arid regions, and cassava, a readily available root vegetable, formed the base of many dishes. The 'hidden' nature of the meat beneath the cassava mash reflects the simplicity and practicality of Brazilian country cooking.
Escondidinho de Carne Seca is a comforting and popular dish representing Brazilian home cooking and regional cuisine, particularly from the Northeast and Southeast regions.
Family Meal
Escondidinho is often prepared for family gatherings and special occasions, representing warmth, sharing, and tradition.
Regional Variations
Variations exist across Brazil, with different regions using different types of cheese, peppers, and additions like corn or green olives in the meat filling.
Comfort Food
It is considered a quintessential comfort food, evoking feelings of nostalgia and satisfaction.
Escondidinho de Carne Seca offers a delightful combination of savory, salty, and creamy flavors, with subtle earthy notes.
The 'carne seca' provides a concentrated, salty, and deeply savory meat flavor, often enhanced with garlic, onions, and peppers. The mashed cassava, or 'mandioca,' adds a creamy, slightly sweet, and starchy counterpoint to the saltiness of the meat. Butter or cream in the mash enriches the texture and adds to the overall richness. Cheese, often queijo coalho or another melting cheese, provides a tangy and melty top layer that complements both the meat and the cassava.
Desalting the Carne Seca
Proper desalting of the 'carne seca' is crucial. Soak the meat in multiple changes of water for at least 24 hours to remove excess salt.
Cassava Mash Consistency
Ensure the cassava mash is smooth and creamy by using a potato ricer or food mill. Adding butter, cream, or milk will help achieve the desired consistency.
Cheese Choice
Select a cheese that melts well and complements the other flavors. Queijo coalho, mozzarella, or provolone are good choices. Experiment with different types of cheeses.
Browning the Cheese
Broil the assembled escondidinho for a few minutes to brown the cheese topping, adding visual appeal and extra flavor.
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