Escondidinho de Carne Seca
Creamy mashed cassava with sun-dried meat filling, topped with cheese and baked.
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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Quintal Del Carmem
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Escondidinho de Carne Seca reflects a blend of indigenous, African, and Portuguese influences. The use of cassava, a staple in indigenous diets, combined with sun-dried meat, a method of preservation developed due to the country's vast interior and limited refrigeration, highlights this fusion. The addition of cheese and baking further points to European culinary techniques.
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Escondidinho de Carne Seca is a popular comfort food throughout Brazil, particularly in the Northeast region where sun-dried meat is prevalent. It's often served as a main course for family meals and gatherings, representing a sense of home and tradition.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some regions might add different types of vegetables to the meat filling, such as bell peppers or tomatoes. The type of cheese used can also vary depending on local availability and preference.
Celebratory Occasions
Escondidinho is often prepared for special occasions like family reunions, birthdays, and holidays, showcasing its role as a dish of celebration and sharing.
Comfort Food
The dish is considered a quintessential comfort food, providing a sense of warmth and nostalgia due to its association with home-cooked meals and family traditions.
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Escondidinho de Carne Seca is a savory dish that combines the rich, salty taste of sun-dried beef with the creamy, slightly sweet flavor of mashed cassava. The cheese topping adds a tangy and browned crust, creating a comforting and flavorful experience.
The carne seca (sun-dried beef) is typically rehydrated, shredded, and cooked with onions, garlic, and peppers, giving it a robust, savory flavor. The mandioca (cassava) is boiled and mashed into a smooth, creamy purée, often enriched with butter, milk, or cream. The cheese, usually Queijo Coalho or Queijo Minas, provides a salty and slightly tangy counterpoint to the other flavors. The baking process melds these components together, creating a harmonious and satisfying dish.
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Rehydrating the Meat
Soaking the carne seca in water for several hours, changing the water periodically, helps remove excess salt and tenderize the meat before cooking.
Creamy Cassava
For an extra creamy and smooth cassava mash, use a potato ricer or food mill to remove any lumps. Adding a touch of nutmeg enhances the flavor.
Cheese Selection
While Queijo Coalho or Queijo Minas are traditional choices, mozzarella or provolone can be used as substitutes if unavailable. Choose a cheese that melts well and provides a good balance of flavor and texture.
Browning the Cheese
For a beautifully browned cheese topping, broil the Escondidinho for the last few minutes of baking, keeping a close eye to prevent burning.
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