Back to 8 servings 200 g unsalted butter, 7 oz 1 kg peeled cassava, 2.2 lbs, cut into medium pieces 500 g carne seca in medium pieces, 1.1 lbs, or carne de sol 300 g grated coalho cheese, 10.5 oz 120 ml fresh cream, 1/2 cup 120 ml whole milk, 1/2 cup 3 finely chopped hot peppers 1 finely chopped chili pepper, optional 3 tbsp manteiga de garrafa 2 onions, cut into thin strips 1 bunch chopped coriander and chives salt and ground black pepper, to taste
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1 Step 1: Melt butter in a pan over medium heat. Once melted, lower the heat and stir occasionally until a white foam forms, indicating water evaporation.2 Step 2: After the foam disappears and the butter bubbles slightly, turn off the heat. Continue stirring for 2 minutes, as white solids settle at the bottom.3 Step 3: Strain the liquid butter to separate it from the solids, being careful to leave the solids behind.4 Step 4: This process clarifies the butter, removing the milk solids and water, leaving you with pure butterfat for storage. The manteiga de garrafa prepared this way will keep in the refrigerator for 30 days.5 Step 5: Soak carne seca in water in the fridge for 12 hours. Then, boil in fresh water for 40 minutes and drain. Chop the meat finely, removing fat.6 Step 6: Boil cassava until soft (the fork can easily go through it), about 20 minutes, then take out the fibrous core and mash.7 Step 7: Make a cassava puree with cream, milk, and butter, then season it with salt.8 Step 8: Sauté chopped meat in 1 tbsp of butter until golden, then set aside on a plate.9 Step 9: Add more butter to the same pan, cook onions and hot and chili peppers, then season with salt and pepper, remembering that the meat is salty already.10 Step 10: Mix the onions and peppers with meat and layer in a dish.11 Step 11: Top with cassava puree and grated cheese, then bake until golden.getsaucepan.com/r/b4f0d11e-1f34-4d94-90ab-08a628bb3731 · Original: https://www.tasteatlas.com/escondidinho/recipe
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