Brazilian recipe
Escondidinho (Escondidinho)
This classic Brazilian comfort food features a silky blend of cassava and potato mash layered over a savory, shredded sun-dried beef filling.
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Ingredients
700 g cassava, boiled in salted water
300 g white potatoes, boiled in salted water
1 tablespoon butter
200 ml table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g sun-dried beef (carne seca), cooked and shredded
2 tablespoons butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tablespoon fresh parsley, chopped
1 tablespoon green onions, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy spreadable cheese (requeijão), to taste
Mozzarella cheese, to taste
300 g white potatoes, boiled in salted water
1 tablespoon butter
200 ml table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk, to taste
Salt, to taste
500 g sun-dried beef (carne seca), cooked and shredded
2 tablespoons butter or olive oil
2 garlic cloves, crushed
1 medium onion, sliced into rings
1 tablespoon fresh parsley, chopped
1 tablespoon green onions, chopped
Crushed red pepper or black pepper, to taste
Bacon, to taste
Creamy spreadable cheese (requeijão), to taste
Mozzarella cheese, to taste
Where to find ingredients
You can find cassava (yuca) and sun-dried beef (carne seca) in the specialty ethnic sections of local grocery stores. Creamy requeijão can often be found in the refrigerated dairy aisle of shops specializing in Latin American imports; if unavailable, a mild cream cheese or heavy-duty sour cream may be used as a substitute.
Preparation method
- Mash the boiled cassava and potatoes together with the butter until you achieve a very smooth consistency.
- Stir in the onion, the bouillon cube, and the cream, gradually adding milk until the mash is creamy and firm.
- Taste the mash and adjust the salt if necessary.
- In a pan, fry the bacon, garlic, and sliced onion until aromatic.
- Add the shredded sun-dried beef and sauté for a few more minutes.
- Finish the filling by folding in the fresh parsley, green onions, and seasoning with pepper.
- Check the seasoning of the filling and adjust salt if needed.
- Grease a baking dish with butter on the bottom and sides.
- Spread the sun-dried beef on the bottom of the dish and cover with the mozzarella slices.
- Spread the mash evenly over the layer of cheese.
- Distribute small portions of the creamy spreadable cheese over the top of the mash or swirl it into the mixture.
- Sprinkle with grated parmesan cheese, 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 makes for a hearty and incredibly flavorful meal. The technique of layering the smooth mash over the savory filling ensures a velvety texture, while the addition of cheese creates a golden, bubbling, and irresistible crust.
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