Escondidinho
Mashed cassava, beef jerky and cheese.
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's origins are somewhat shrouded in mystery, but it is widely believed to have evolved from simple, rustic dishes utilizing readily available ingredients in the Brazilian sertão (backlands). The combination of dried meat, a staple preservation method in the interior, and cassava, a native root vegetable, speaks to a practical culinary heritage adapted to the region's climate and agricultural possibilities. The addition of cheese likely came later, reflecting increased accessibility to dairy products.
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Escondidinho is considered a comfort food in Brazil, often associated with home cooking and family meals, particularly in the Northeast region where it is especially popular. It is a testament to resourcefulness and the ability to create satisfying meals from simple ingredients.
Regional Variations
While the basic structure remains the same, regional variations exist. In some areas, pumpkin or sweet potato puree is used instead of cassava. Different types of cheese and meat preparations are also common.
Celebratory Meals
Escondidinho can be served at informal gatherings and family meals. It's appreciated for its ease of preparation and satisfying nature, making it suitable for feeding a crowd.
Representation of Brazilian Cuisine
The dish showcases the blending of indigenous (cassava), European (dairy), and traditional preservation techniques (dried meat) which characterize Brazilian food.
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Escondidinho offers a rich and savory flavor profile, blending the saltiness of dried beef, the subtle sweetness of cassava, and the creamy, tangy notes of cheese.
The main flavor is provided by the *carne de sol* or *carne seca* (sun-dried beef), which imparts a salty and umami-rich taste. The mashed cassava, also known as *mandioca* or *aipim*, provides a creamy, starchy base with a slightly sweet and nutty flavor. The cheese, typically *queijo coalho* or *mussarela*, adds a creamy texture and a tangy, slightly salty counterpoint to the other flavors. Optional additions like onions, garlic, and spices further enhance the overall taste.
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Choosing the Right Meat
The quality of the *carne de sol* significantly impacts the final flavor. Soak the dried beef well to remove excess salt before cooking. Some recipes suggest shredding the beef very finely for a more even distribution.
Cassava Consistency
Ensure the cassava is cooked until very tender to achieve a smooth and creamy mash. Adding a little milk or cream can enhance the texture.
Cheese Selection
While *queijo coalho* is traditional, mozzarella, provolone, or even a sharper cheese like cheddar can be used depending on preference. The cheese should melt well and add a good flavor contrast.
Browning the Top
Baking the Escondidinho until the top is golden brown and bubbly adds visual appeal and enhances the flavor. A sprinkle of grated Parmesan cheese can further enhance browning.
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