The escondidinho it is one of the most popular dishes in Brazil. However, as its origin is uncertain – some say it came from the Northeast, others that it is a creation of a restaurant from the Southeast and there are still those who believe that the recipe is an adaptation of the Shepherds’ Pie (recipe irish made with ground beef and mashed potatoes) -, the variations are many, all of which are half-owners of the recipe.
The original is the one with puree of cassava, the stuffing of meat of the sun, or dried meat and au gratin with cheese curds or ricotta cheese. This that I will post is done on the basis of batata baroa and stuffing chicken. A change is not very radical. To test and give their opinions.
5 potatoes baroas
100 ml of milk
1 cup of cottage cheese (can be light)
2 chicken breasts
1 can of tomatoes without skin and without seeds (pelatti)
½ Tablet of Claybon / margarine
1 clove of garlic
Fill a saucepan with water and salt and put to boil. Place the chicken breasts and let it cook well. When they are well cooked, remove the chicken and reserve a little of the water of the cooking. Remove the skin from chicken and shred into small pieces with your hands.
In a saucepan, place the chopped garlic to cook on a wire oil. Add the chicken, a little of the cooking water and the tomato pelatti. Grind a bit of pepper and leave on low heat until the tomatoes desmanchem. Finally, stir in the olives, cut into thin slices. If you notice that will get too dry, add a little more water cooking. The ideal is that the filling is a little creamy.
Peel the potatoes and cook until they are well soft. With them still warm, mash with a fork or sift it, then add the butter and 50 ml milk. Mix well (the ideal is that it will be a little more consistent than a puree) and line a round pyrex dish and top with this cream.
If you use the ricotta cheese light, there is no need to do anything. If you use the ricotta cheese the common, mix the remaining milk (50 ml) so that the cheese gets a little bit more creamy and a little less salty.
With the dish already lined with the cream of baroa, put the stuffing of the chicken and cover with the ricotta cheese. Place in pre-heated oven (200 °C) for 5 minutes and then put to hard grating for 5 more minutes.
Tip: Goes well accompanied with white rice and a salad.
Photos and videos: Fernando de Oliveira