Escondidinho de Carne Seca

Ingredients

Quantities are for one portion.

• 250 gcassava (yuca), peeled and chopped
• 15 mlolive oil
• 20 mlwhole milk
• salt and pepper to taste
• 1onion, finely diced
• 40 gmozzarella cheese, grated
• 20 gbutter
• 1tomato, diced
• 2garlic cloves, minced
• 150 gsalt-cured beef (carne seca), desalted and shredded

Method

1. Boil the chopped cassava in water until soft, then drain well.
2. Mash the cassava with the butter and milk into a thick purée. Season with salt.
3. Heat the olive oil in a pan, cooking the finely diced onion and garlic until translucent.
4. Add the shredded salt-cured beef and diced tomato to the pan, cooking until aromatic. Season with pepper.
5. Spoon the beef mixture into a medium baking dish and pack it down across the bottom.
6. Spread the cassava purée evenly over the beef layer, then top with the grated mozzarella.
7. Bake uncovered under a hot grill until the cheese bubbles and turns golden. Let rest before serving.