Escondidinho

Ingredients10

• dried salted beef (carne seca)500 g
• cassava (manioc)1 kg
• onion2
• garlic3 cloves
• vegetable oil2 tbsp
• butter60 g
• whole milk200 ml
• grated mozzarella150 g
• black pepper1/2 tsp
• saltto taste

Method

1. Cover the dried beef with cold water and soak, changing the water a few times, then simmer until tender and no longer overly salty. Drain, cool, and shred.
2. Peel the cassava, cut it into chunks, and boil in salted water until very soft. Drain well.
3. Mash the cassava with the butter and milk until smooth and creamy. Season lightly with salt.
4. Finely chop the onions and garlic. Sauté them in the oil until soft, then add the shredded beef and pepper and cook until the mixture is dry and fragrant.
5. Spread the beef in a baking dish, cover completely with the cassava mash, and sprinkle with the cheese.
6. Bake at 200°C until the top is golden and bubbling, about 25 minutes. Rest briefly before serving.