Brazilian recipe
Traditional Carne Seca Escondidinho (Escondidinho de carne seca)
A faithful Brazilian recipe for traditional carne seca escondidinho, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 kg of cassava (cooked)
1 litre of milk integral
1/2 kg of creamy requeijathe
2 kg of meat seca (cooked and shredded)
200g of onion chopped
200g of butter comum
cheese parmesathe grated for gratinar
1 litre of milk integral
1/2 kg of creamy requeijathe
2 kg of meat seca (cooked and shredded)
200g of onion chopped
200g of butter comum
cheese parmesathe grated for gratinar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação 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. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Prepare the purê of cassava: in the blender, Beat the cassava cooked with the milk integral and the creamy requeijathe ate obter the mixture smooth and cremosa
- Prepare the filling: in the pan, derreta the butter and Saute the onion chopped ate ficar transparente
- Add the meat seca cooked and shredded à pan with the onion and Saute for alguns minutes to integrar the flavours
- Monte the escondidinho: in an ovenproof dish, espalhe the camada of the purê of cassava
- Cover the purê with todo the filling of meat seca, espalhando uniformemente
- Finish with outra camada generosa of purê of cassava for cima of the filling
- Sprinkle grated Parmesan cheese sobre the ultima camada of purê to gratinar
- Take to the preheated oven the 180°C for approximately 10 minutes, or ate the cheese brown and form the crosta gratinada
- Serve the escondidinho hot and decore to taste
Observations
This recipe keeps the Brazilian identity of Escondidinho de carne seca, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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