Escondidinho

If your dried Carne Seca is very salty, rinse it and soak in cold water for several hours or overnight, changing the water once; alternatively, boil it for 20–30 minutes to remove excess salt and then shred the meat with forks.

Peel and cut the Cassava into chunks and boil in salted water until very tender (about 20–30 minutes), then drain well.

Return the cooked Cassava to the pot, add warm Milk, a couple of tablespoons of Butter, a few spoonfuls of Requeijão Cremoso and a pinch of Salt and Black Pepper, and mash or purée until smooth and creamy; adjust milk and requeijão to reach a spreadable consistency.

Heat a tablespoon of Olive Oil in a skillet over medium heat and sauté chopped Onion until translucent, then add minced Garlic and cook briefly until fragrant.

Add diced Tomato and chopped Red Bell Pepper to the pan, cook until softened, then stir in the shredded Carne Seca; taste and season with more Salt and Black Pepper if needed, and finish with chopped Parsley.

Preheat the oven to 200°C (400°F). In a buttered baking dish, spread a layer of the meat mixture, then cover completely with the cassava mash, smoothing the top with a spatula.

Scatter torn or grated Queijo Coalho over the top and dot with a little more Butter; this will create a golden, melty crust during baking.

Bake for 15–25 minutes until the cheese is melted and the top is lightly browned; if you like extra color, broil for 1–2 minutes at the end—watch closely to avoid burning.

Let the escondidinho rest 5 minutes before serving so it sets slightly, then garnish with a little extra chopped Parsley and serve hot.