Escondidinho de Carne de Sol
Delicious 'escondidinho' made with 'carne de sol' (sun-dried meat).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Escondidinho de Carne de Sol reflects the intersection of indigenous ingredients, Portuguese culinary techniques, and the challenges of preserving food in the semi-arid regions of Brazil. The use of sun-dried meat dates back to pre-refrigeration days, allowing for the storage of protein. Cassava, a native root vegetable, is a staple ingredient, and its creamy puree forms the 'escondidinho' (hidden) layer.
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Escondidinho de Carne de Sol is a comforting and hearty dish that embodies the resourcefulness and culinary traditions of the Brazilian Northeast. It's often associated with family gatherings and festive occasions.
Regional Identity
The dish is strongly associated with the Northeast region of Brazil (Nordeste), where 'carne de sol' is a traditional staple due to the hot and dry climate. It represents the region's culinary heritage and ingenuity in food preservation.
Comfort Food
Escondidinho is considered a classic comfort food dish, often prepared and enjoyed in family settings. Its hearty nature makes it a popular choice for lunch or dinner.
Festive Occasions
While a common everyday meal, Escondidinho de Carne de Sol is also often served during special celebrations and gatherings, showcasing the richness and flavors of Brazilian cuisine.
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The dish presents a delightful contrast of savory, creamy, and slightly salty flavors.
The 'carne de sol' provides a salty and umami-rich foundation, balanced by the creamy sweetness of the cassava puree (usually made with milk or cream). The dish often incorporates regional variations, sometimes including additions like queijo coalho (a type of Brazilian cheese) for added richness and texture, or spices like cumin and coriander for extra depth.
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Salting the Meat
The salting process for the 'carne de sol' is crucial. Ensure even distribution of salt and proper drying time to achieve the characteristic flavor and preservation.
Cassava Preparation
When preparing the cassava puree, ensure the cassava is cooked until very tender to achieve a smooth and creamy consistency. Adding butter, cream, or milk enhances the richness.
Cheese Pairing
Consider adding queijo coalho (a firm, squeaky Brazilian cheese) for extra flavor and texture. Other cheeses like mozzarella or parmesan can also be used.
Spice it up
Don't be afraid to experiment with spices like cumin, coriander, or chili powder to add a personal touch to the dish.
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