Versatile Escondidinho: Codfish, Fish, Chicken, or Ground Beef Recipe

Table of Contents

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

Cassava Purée

• 1 kg cooked cassava
• 2 tablespoons butter
• 1 cup milk
• Salt and nutmeg to taste

Codfish Filling

• 500g desalted and shredded codfish
• 2 chopped onions
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 cup chopped olives
• Olive oil to taste
• Chopped parsley and chives to taste

Fish Filling

• 500g cooked and shredded fish (tilapia, hake, etc.)
• 1 chopped onion
• 2 cloves garlic, minced
• Juice of 1 lemon
• Olive oil to taste
• Salt and black pepper to taste

Chicken Filling

• 500g cooked and shredded chicken
• 1 chopped onion
• 2 cloves garlic, minced
• 1 chopped tomato, seeded
• 1/2 cup corn kernels
• Olive oil to taste
• Salt, black pepper, and oregano to taste

Ground/Shredded Beef Filling

• 500g ground or shredded beef
• 1 chopped onion
• 2 cloves garlic, minced
• Tomato sauce to taste
• Olive oil to taste
• Salt, black pepper, and cumin to taste

To Finish

• Grated Parmesan cheese to taste

Instructions

1. Cassava Purée: Mash the still-hot cassava, add butter, milk, salt, and nutmeg. Mix until a creamy purée is obtained.
2. Codfish Filling: Sauté onion and garlic in olive oil, add bell pepper and shredded codfish. Sauté for a few minutes and add olives, parsley, and chives.
3. Fish Filling: Sauté onion and garlic in olive oil, add shredded fish and lemon juice. Season with salt and black pepper.
4. Chicken Filling: Sauté onion and garlic in olive oil, add shredded chicken, tomato, and corn kernels. Season with salt, black pepper, and oregano.
5. Beef Filling: Sauté onion and garlic in olive oil, add ground beef and sauté until browned. Add tomato sauce and season with salt, black pepper, and cumin.
6. Assembly: In a baking dish, place a layer of the chosen filling and cover with the cassava purée.
7. Sprinkle grated Parmesan cheese on top and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown.

Tips and Variations

• For a creamier purée, use heavy cream instead of milk.
• Add creamy cheese spread between the filling and the purée for a more indulgent version of the versatile escondidinho.
• Try other types of cheese for gratinating, such as mozzarella or provolone.
• For a vegetarian version, substitute the meat with sautéed mushrooms.

CHEF’s Tips

The secret to a good versatile escondidinho lies in the quality of the ingredients and the careful preparation of each step. When choosing cassava, opt for firm ones without dark spots. Cook them until very tender to ensure a smooth and homogeneous purée. For the filling, always use fresh, high-quality ingredients. In the case of codfish, desalt it properly to avoid it being too salty. If you choose chicken, cook it with aromatic seasonings to enhance the flavor. The ground beef should be sautéed over high heat to seal in the juices and prevent it from becoming dry. When assembling, don’t skimp on the Parmesan cheese, as it’s responsible for that irresistible golden-brown crust. Serve the versatile escondidinho hot, accompanied by a green salad to balance the flavors. With these tips, you’ll prepare a delicious dish and surprise everyone!