Escondidinho de Carne Seca
Creamy mashed cassava topped with shredded dried beef, baked with cheese. A Brazilian classic.
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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Escondidinho, meaning 'little hidden one,' reflects Brazil's culinary history, blending indigenous ingredients like cassava (manioc) with Portuguese influences. The use of dried beef (carne seca) is a result of preserving meat in the arid regions of the Northeast, a technique adopted during colonial times. Over time, this simple dish evolved into a comforting and flavorful classic, incorporating creamy mashed cassava and cheese, demonstrating the fusion of cultures and adapting to local resources.
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Escondidinho de Carne Seca is more than just a dish; it's a symbol of Brazilian comfort food, hospitality, and resourcefulness.
Regional Variations
While the core ingredients remain consistent, regional variations exist. In some areas, different types of cheese are used, while others might incorporate vegetables or herbs into the cassava mash. The type of carne seca itself can also vary, impacting the overall saltiness and flavor.
Family Gatherings
Escondidinho is often prepared for family gatherings and special occasions, showcasing the cook's love and care. It's a dish meant to be shared and enjoyed together.
Comfort Food
The creamy, savory, and satisfying nature of Escondidinho makes it a quintessential comfort food in Brazil. It's often associated with feelings of warmth, nostalgia, and home.
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Escondidinho de Carne Seca offers a delightful combination of savory, creamy, and slightly salty flavors.
The dish features the distinct, salty, and intensely beefy flavor of carne seca, balanced by the creamy sweetness of mashed cassava (mandioca or yuca). The melted cheese on top adds richness and a savory, slightly tangy note. Depending on preparation, spices like garlic, onion, and sometimes chili peppers can enhance the overall flavor profile, providing warmth and depth. The texture is a satisfying contrast between the tender shredded beef, the smooth, velvety mashed cassava, and the gooey, browned cheese.
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Soaking the Carne Seca
Properly soaking the carne seca is crucial to remove excess salt. Change the water several times during the soaking process, typically for at least 24 hours, to achieve the desired level of saltiness.
Mashed Cassava Consistency
Achieving a smooth and creamy mashed cassava is essential. Using a potato ricer or food mill can help eliminate any lumps. Adding milk, cream, or butter enhances the richness and creaminess.
Browning the Cheese
Baking the Escondidinho until the cheese is golden brown and bubbly adds a wonderful textural contrast and enhances the flavor. Broil for a minute or two at the end for extra browning, but watch carefully to prevent burning.
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