Brazilian recipe
Escondidinho (Escondidinho)
A faithful Brazilian recipe for escondidinho, adapted into natural English while preserving the original ingredients and method.
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Ingredients
700 g of aipim (cassava) cooked em water e salt
300 g of potato inglesa cooked em water e salt
1 colher de sopa de butter
1 caixinha de creme de milk
1 onion pequena chopped ou ralada
1 tablete de stock de meat ou de galinha
Leite to taste
Sal to taste
1/2 kg of meat seca cooked e desfiada
2 tablespoons of butter ou de olive oil
2 cloves of garlic amassados
1 onion media cortada em rodelas
1 colher de sopa de saltsa chopped
1 colher de sopa de spring onions chopped
Pimenta calabresa sausage ou pepper-do-reino to taste
Bacon to taste
Queijo tipo creamy requeijao em bisnaga to taste
Mussarela to taste
300 g of potato inglesa cooked em water e salt
1 colher de sopa de butter
1 caixinha de creme de milk
1 onion pequena chopped ou ralada
1 tablete de stock de meat ou de galinha
Leite to taste
Sal to taste
1/2 kg of meat seca cooked e desfiada
2 tablespoons of butter ou de olive oil
2 cloves of garlic amassados
1 onion media cortada em rodelas
1 colher de sopa de saltsa chopped
1 colher de sopa de spring onions chopped
Pimenta calabresa sausage ou pepper-do-reino to taste
Bacon to taste
Queijo tipo creamy requeijao em bisnaga to taste
Mussarela to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Passe a cassava e a potato cozidas pelo espremedor junto with a butter ate obter um pure bem macio
- Add a onion, o stock de meat ou galinha, o creme de milk e Add milk aos poucos ate atingir uma consistencia cremosa e encorpada
- Prove o pure e ajuste o salt se necessario
- Fry o bacon, o garlic e a onion in a pan
- Add a meat seca desfiada e Saute um pouco mais
- Finish o filling misturando a saltsa, a spring onions e temperando with a pepper
- Verifique o salt do filling
- Grease uma travessa refrataria with butter no fundo e nas laterais
- Arrange a meat seca no fundo da forma e Cover with as fatias de mozzarella
- Espalhe o pure por cima da camada de cheese
- Utilize o cheese cremoso distribuindo pequenas porcoes sobre o pure ou inserindo-o dentro da dough
- Salpique Parmesan cheese grated por cima, caso deseje
- Take ao oven for about 20 minutes ou ate que o pure esteja levemente dourado
- Observe for evitar que o fundo queime durante o tempo de oven
Observations
This recipe keeps the Brazilian identity of Escondidinho, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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