Escondidinho de Carne Seca
A classic Brazilian dish featuring shredded dried beef (carne seca) topped with a creamy mashed cassava (mandioca) purée and baked to golden perfection. A comforting and flavorful meal.
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 culinary history, blending indigenous ingredients like cassava (mandioca) with the influence of Portuguese colonization and African slave traditions. Carne Seca, a way to preserve meat in the arid regions, became a staple, while cassava, a native root vegetable, was used to create a creamy purée. The dish evolved as a hearty and practical meal, representative of resourcefulness and culinary fusion.
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Escondidinho de Carne Seca is more than just a dish; it's a symbol of Brazilian home cooking and regional identity, particularly in the Northeast.
Comfort Food
Often associated with family gatherings and Sunday lunches, Escondidinho de Carne Seca is a classic comfort food that evokes feelings of warmth and nostalgia.
Regional Variation
Variations exist across different regions of Brazil. Some may include cheese, cream cheese or requeijão in the purée, while others might add different spices or vegetables to the carne seca filling.
Celebratory Occasions
It is commonly served during special occasions and celebrations, highlighting its importance in Brazilian social life.
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Escondidinho de Carne Seca offers a delightful balance of savory, creamy, and slightly sweet flavors.
The carne seca provides a salty and umami-rich base, enhanced by onions, garlic, and often bell peppers. The mandioca purée contributes a creamy and slightly sweet counterpoint, offering a comforting texture. The baking process adds a toasted, golden crust, further enhancing the dish's overall flavor profile.
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Carne Seca Preparation
Soak the carne seca in water for several hours (changing the water frequently) to remove excess salt before cooking. This is crucial for achieving a balanced flavor.
Mandioca Purée Texture
Ensure the mandioca is cooked until very soft for a smooth and creamy purée. You can add milk, cream, or butter to enhance the richness and texture.
Cheese Selection
Consider adding a layer of queijo coalho or mozzarella on top before baking for a melted, golden crust and extra flavor. Experiment with different cheese types for a unique twist.
spice it up
Adding a touch of nutmeg to the mandioca pure can add a layer of warmth and complexity.
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