Escondidinho de Carne Seca
Mandioca cremosa recheada com carne seca desfiada.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Escondidinho de Carne Seca reflects Brazil's history of resourcefulness and fusion. Carne seca (sun-dried beef) emerged as a practical method of preserving meat in the arid Northeast, while mandioca (cassava) has been a staple food of indigenous populations for centuries. The creamy mandioca puree and the layering technique show influence from European culinary traditions adapting to local ingredients.
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Escondidinho is a comforting and family-friendly dish often served at gatherings and celebrations. It showcases the versatility of Brazilian cuisine and highlights the importance of regional ingredients.
Regional Variations
Escondidinho has many regional variations throughout Brazil. The type of cheese used, the spices added to the carne seca, and even the preparation of the mandioca puree can vary significantly from region to region.
Northeast Origins
While eaten throughout Brazil, Escondidinho de Carne Seca is particularly associated with the Northeast region, where carne seca is a staple due to its suitability for the climate.
Comfort Food
It is often considered a comfort food, providing a sense of warmth and nostalgia.
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Escondidinho offers a delightful combination of savory, creamy, and slightly salty flavors. The richness of the mandioca puree contrasts with the intensely flavored carne seca, creating a balanced and satisfying dish.
The primary flavor comes from the carne seca, which is salty and intensely beefy. This is balanced by the creamy, slightly sweet mandioca puree. Depending on the preparation, onions, garlic, peppers, and herbs can add aromatic and spicy notes. Cheese (often queijo coalho or mozzarella) provides a layer of richness and a browned, slightly crispy top.
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Preparing the Carne Seca
Soak the carne seca in water for at least 24 hours, changing the water several times, to remove excess salt. Shred the meat finely after cooking.
Creamy Mandioca Puree
Cook the mandioca until very tender, then puree it with milk, butter (or cream cheese), and seasonings for a smooth and creamy consistency.
Layering
Layer the ingredients carefully, starting with a layer of mandioca puree, followed by the carne seca, and finishing with another layer of mandioca puree. Top with cheese for a golden-brown crust.
Cheese Choice
Queijo coalho is a traditional choice for topping, but mozzarella or other melting cheeses work well too. For a sharper flavor, try Parmesan.
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