Brazilian recipe
Root Vegetable Mash with Savory Dried Meat (Escondidinho)
Escondidinho is a traditional Brazilian comfort food featuring a smooth, creamy mash of cassava and potato layered over perfectly seasoned, shredded carne seca.
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Ingredients
700 g cassava, boiled in salted water
300 g white potato, boiled in salted water
1 tbsp butter
1 small carton table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg carne seca, boiled and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Calabresa pepper or black pepper to taste
Bacon to taste
Requeijão cremoso to taste
Mozzarella cheese to taste
300 g white potato, boiled in salted water
1 tbsp butter
1 small carton table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg carne seca, boiled and shredded
2 tbsp butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rounds
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Calabresa pepper or black pepper to taste
Bacon to taste
Requeijão cremoso to taste
Mozzarella cheese to taste
Where to find ingredients
You can find cassava, carne seca, and requeijão cremoso in specialized Latin American markets or large international food grocery stores. The remaining fresh vegetables, dairy, and bacon are readily available in the produce and refrigerated sections of any local supermarket.
Preparation method
- Press the cooked cassava and potato through a ricer along with the butter until you have a very smooth puree.
- Stir in the onion, bouillon, and table cream, then gradually add milk until you reach a creamy, thick consistency.
- Taste the mash and adjust salt if needed.
- Fry the bacon, garlic, and onion in a large pan.
- Add the shredded carne seca to the pan and sauté briefly.
- Finish the filling by stirring in the parsley and chives, then season with pepper.
- Check the seasoning of the filling for salt.
- Grease the bottom and sides of a baking dish with butter.
- Spread the carne seca mixture over the bottom of the dish and cover with a layer of mozzarella.
- Spread the prepared mash over the cheese layer.
- Distribute small dollops of requeijão cremoso over the surface of the mash or tuck them into the mixture.
- Sprinkle with grated Parmesan cheese if desired.
- Bake for about 20 minutes, or until the top of the mash is lightly golden.
- Keep an eye on the dish to ensure the bottom does not burn during the baking process.
Observations
This recipe yields a deeply satisfying and flavorful meal. By layering a velvety mash over the savory meat filling, you create a harmonious contrast in textures, while a layer of cheese on top ensures a golden, irresistible finish.
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