Escondidinho de Carne Seca
A type of casserole with shredded beef jerky (carne seca) hidden under a layer of mashed potatoes or cassava.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Sabor Macaense
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Escondidinho's history is rooted in the resourcefulness of Brazilian cuisine, particularly in the Northeast region. Carne seca (dried, salted beef) became a staple due to its preservation qualities in the hot climate, and the dish evolved as a way to utilize and showcase this ingredient with readily available starches like cassava and potatoes.
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Escondidinho de Carne Seca represents Brazilian resourcefulness and regional culinary traditions. It's a comforting and satisfying dish often enjoyed at family meals and celebrations.
Northeastern Roots
The dish is particularly associated with the Northeast region of Brazil, where carne seca is a prevalent ingredient due to its suitability for the arid climate. It reflects the ingenuity of using preserved foods in creative and flavorful ways.
Comfort Food
Escondidinho is considered a quintessential comfort food in Brazil, often evoking feelings of home and family. It's a dish that brings people together and is frequently served at gatherings.
Regional Variations
While the core concept remains the same, regional variations exist. Some use different types of cheese, spices, or vegetables in the meat filling. The choice of mashed potato or cassava also varies depending on local preferences.
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Escondidinho offers a delightful combination of savory, salty, and creamy flavors.
The dominant flavor comes from the carne seca, which is typically salty and beefy. It's often seasoned with onions, garlic, and spices like cumin and paprika. The creamy mashed potato or cassava puree provides a smooth, comforting contrast to the robust meat. Some variations include adding cheese, further enhancing the richness and flavor.
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Desalting the Carne Seca
Properly desalting the carne seca is crucial to avoid an overly salty dish. Soak the meat in water for several hours, changing the water frequently.
Mashed Potato/Cassava Consistency
Aim for a smooth and creamy mashed potato or cassava puree. Using butter, milk, or cream will enhance the texture and flavor.
Cheese Choice
Queijo Coalho or Queijo Minas are traditionally used in some variations. However, mozzarella, provolone, or parmesan can also be used to add a cheesy layer.
Spice Level
Adjust the spice level according to your preference. Paprika, cumin, and chili flakes are commonly used, but feel free to experiment with other spices.
Browning the Top
For a golden brown and slightly crispy top, broil the escondidinho for a few minutes before serving.
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