Escondidinho de Carne Seca – Brazilian Creamy Cassava and Dried Beef Casserole

Ingredients:

For the filling:

• 2 cups (400g) dried beef (carne seca), desalted, shredded, and cooked
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• 2 tablespoons chopped parsley

For the cassava purée:

• 2 cups (500g) cooked cassava (yucca), mashed
• ½ cup (120ml) whole milk
• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon nutmeg

For topping:

• 1 cup (100g) grated mozzarella or Parmesan cheese

Instructions:

Prepare the filling:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the chopped tomato and cook for 2 minutes until softened.
3. Stir in the shredded carne seca, black pepper, paprika, and cumin. Cook for another 3-5 minutes.
4. Remove from heat and mix in the chopped parsley. Set aside.

Prepare the cassava purée:

1. In a pan, combine the mashed cassava, milk, butter, salt, and nutmeg.
2. Stir over low heat until smooth and creamy. Adjust consistency by adding more milk if needed.

Assemble the escondidinho:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, spread half of the cassava purée.
3. Add the carne seca filling evenly over the purée.
4. Cover with the remaining cassava purée and top with grated cheese.

Bake and serve:

1. Bake for 20 minutes or until the cheese is golden and bubbly.
2. Serve hot, ideally with a fresh salad or rice on the side.