Escondidinho

🔥 Prep

• Peel the 800g cassava and cut it into 2‑cm chunks.
• Rinse the cassava chunks under cold water.
• Measure out 2 tbsp butter and set aside.
• Finely chop the 1 onion.
• Mince the 2 garlic cloves.
• Grate or shred the 100g mozzarella.

🔥 Cook

• 1. Place the cassava chunks in a large pot, cover with water, add a pinch of salt, and bring to a boil over high heat.
• 2. Reduce to medium heat and simmer for 15–20 minutes until the cassava is fork‑tender.
• 3. Drain the cassava and return to the pot; mash with the 2 tbsp butter until smooth, season with salt and pepper; set aside.
• 4. In a skillet, heat 1 tsp oil (or butter) over medium heat.
• 5. Add the chopped onion and sauté for 3 minutes until translucent.
• 6. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 7. Add the 500g ground beef, breaking it up, and cook over medium‑high heat for 6–8 minutes until browned.
• 8. Season the beef with salt, pepper, and optional paprika; cook another 2 minutes.
• 9. Preheat the oven to 180°C (350°F).
• 10. Spread the beef mixture evenly in the bottom of a greased baking dish.
• 11. Spoon the mashed cassava over the beef, smoothing the top with a spatula.
• 12. Sprinkle the shredded 100g mozzarella over the cassava layer.
• 13. Bake in the preheated oven for 15–20 minutes until the cheese is melted and lightly golden.
• 14. Remove from oven and let rest for 5 minutes before serving.

🔥 Serve

• Garnish with freshly chopped parsley or cilantro for color.
• Serve hot alongside a simple green salad dressed with vinaigrette.
• Pair with white rice or farofa for a complete Brazilian meal.