Escondidinho de Carne Seca
Shredded jerky 'Escondidinho'.
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, meaning 'hidden little thing,' likely originated from resourceful home cooks seeking to stretch ingredients and create hearty, comforting meals. The use of carne seca (sun-dried beef) reflects the culinary traditions of the arid Northeastern region of Brazil, where preserving meat was essential. The combination with creamy mashed potatoes or cassava puree suggests European influences blending with indigenous ingredients and techniques.
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Escondidinho de Carne Seca is a popular comfort food in Brazil, often associated with family gatherings and home-style cooking. It represents resourcefulness, regional flavors, and the blending of different culinary influences.
Regional Variation
The type of starch used for the topping varies regionally. In some areas, mashed potatoes are more common, while in others, cassava (mandioca/aipim) puree is preferred. Sweet potato is also sometimes used.
Family Meal
Escondidinho is often prepared in a large baking dish and shared family-style, reflecting the importance of communal dining in Brazilian culture.
Comfort Food
It is considered a quintessential Brazilian comfort food, enjoyed year-round but especially during cooler months.
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Escondidinho de Carne Seca is a savory and comforting dish that balances salty, rich meat with creamy, starchy layers.
The primary flavor comes from the carne seca, which is salty, beefy, and slightly chewy. The creamy mashed cassava (mandioca/aipim) or potato topping provides a smooth, comforting contrast and mild sweetness. Onions, garlic, and other aromatics sautéed with the meat add depth and complexity. Cheese, often Queijo Coalho or mozzarella, contributes a melted, savory element, while herbs like cilantro or parsley offer freshness.
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Desalting the Carne Seca
Properly desalting the carne seca is crucial to avoid an overly salty dish. Soak it in water for 12-24 hours, changing the water several times.
Creamy Topping
For a smoother topping, use a potato ricer or food mill to mash the potatoes or cassava. Add milk, butter, or cream to achieve desired consistency.
Cheese Selection
Queijo Coalho is a traditional Brazilian cheese that melts well and has a slightly salty flavor. Mozzarella or another melting cheese can be substituted.
Browning the Top
Broil the assembled escondidinho for a few minutes at the end to achieve a golden brown and bubbly topping.
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