Brazilian recipe
Escondidinho (Escondidinho)
A classic Brazilian comfort food, this hearty dish features a velvety mash of cassava and potato layered over savory, well-seasoned shredded sun-dried beef.
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Ingredients
700 g cassava (aipim), boiled in salted water
300 g white potato, boiled in salted water
1 tbsp butter
1 pack (200 ml) table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g sun-dried beef (carne seca), boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Cream cheese (requeijão cremoso), to taste
Mozzarella cheese, to taste
300 g white potato, boiled in salted water
1 tbsp butter
1 pack (200 ml) table cream (creme de leite)
1 small onion, minced or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
500 g sun-dried beef (carne seca), boiled and shredded
2 tbsp butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Cream cheese (requeijão cremoso), to taste
Mozzarella cheese, to taste
Where to find ingredients
Find fresh cassava and white potatoes in the produce section of local supermarkets. Sun-dried beef (carne seca) and the specific requeijão cremoso can be found in the deli or international food aisles of specialty markets. Substitute sun-dried beef with corned beef if necessary, though the original cut is preferred for authenticity.
Preparation method
- Pass the boiled cassava and potatoes through a potato ricer together with the butter until you achieve a very smooth mash.
- Stir in the onion, bouillon cube, and table cream, then gradually add milk until the mash reaches a creamy, thick consistency.
- Taste the mash and adjust the salt if necessary.
- Sauté the bacon, garlic, and sliced onion in a pan.
- Add the shredded sun-dried beef and sauté for a few minutes more.
- Finish the filling by folding in the parsley and chives, then season with pepper to taste.
- Check the seasoning of the filling and adjust salt if needed.
- Grease a baking dish with butter on the bottom and sides.
- Spread the beef filling at the bottom of the dish and cover it with slices of mozzarella.
- Spread the prepared mash evenly over the cheese layer.
- Distribute small dollops of cream cheese over the top of the mash or swirl them into the mixture.
- Sprinkle with grated parmesan cheese on top if desired.
- Bake in a preheated oven 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 while in the oven.
Observations
This recipe yields a deeply satisfying and flavor-packed meal. The signature technique involves layering a smooth, creamy mash over a robust meat filling, finished with a golden, bubbling cheese crust that is simply irresistible.
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