Brazilian recipe
Creamy Broccoli Pie (Escondidinho de brócolis)
Learn how to make a delicious and very creamy broccoli escondidinho. A practical and healthy Brazilian recipe that is perfect for a family lunch.
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Ingredients
1/2 cup requeijão
1 tablespoon finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon butter
2 tablespoons butter
Salt to taste
2 garlic cloves, minced
200 g mozzarella, sliced or grated
1 tablespoon finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon butter
2 tablespoons butter
Salt to taste
2 garlic cloves, minced
200 g mozzarella, sliced or grated
Where to find ingredients
You can find fresh produce like broccoli, potatoes, onions, and garlic at local markets or supermarkets. Requeijão and mozzarella are available in the dairy aisle of most grocery stores.
Preparation method
- Melt the butter in a pan, add the garlic and sauté the broccoli for approximately 5 minutes.
- Season the broccoli with salt to taste and set aside.
- In another pan, melt the butter and lightly brown the chopped onion.
- Add the mashed potatoes, milk, and salt to the pan with the onions.
- Mix all the ingredients for the mash well and let it cook over low heat for 5 minutes until smooth.
- Grease a baking dish with a little butter and spread all of the sautéed broccoli on the bottom.
- Distribute the requeijão over the layer of broccoli.
- Cover everything with the mashed potatoes and finish by spreading the mozzarella on top.
- Bake in a preheated oven for 15 to 20 minutes until the cheese is nicely browned and bubbly.
Observations
The broccoli escondidinho is a vegetarian option that wins everyone over with the combination of the creamy mashed potato base and the distinct flavor of the sautéed broccoli. This recipe is very simple to prepare and is ready quickly in the oven.
A golden tip: for a very smooth mash, mash the potatoes while they are still hot and use a whisk when adding the milk. If you like a special touch, sprinkle a little parmesan cheese on top before placing it in the oven to gratinate.
A golden tip: for a very smooth mash, mash the potatoes while they are still hot and use a whisk when adding the milk. If you like a special touch, sprinkle a little parmesan cheese on top before placing it in the oven to gratinate.
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