Top 3 Brazilian Casseroles

Escondidinho is a traditional casserole. It can be made with a variety of ingredients – beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes. The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.Expand

Torta capixaba is a traditional and complex Brazilian dish originating from Espirito Santo. This seafood pie is made with a massive list of ingredients: fish such as sea bass, hake, and grouper, mussels, siri crabmeat, salt cod, shrimp, olive oil, garlic, onions, tomatoes, green onions, cilantro, red bell peppers, coconut milk, cloves, cinnamon, palm hearts, olives, and eggs. The onions and garlic are sautéed, followed by the tomatoes, cilantro, red peppers and green onions. The combination is simmered with added fish, mussels, crabmeat, shrimp, and salt cod. The other ingredients are then added to the pot, and the combination is simmered until the liquid has almost evaporated. Scrambled eggs are added to the pan, and the mix is then baked in a clay casserole dish until the eggs set. Torta capixaba is often garnished with tomato and onions slices on top, which should be baked until golden and the dish is then served warm. It dates back to the 19th century, when it was served during the meatless days of Easter week. Nowadays, it's prepared throughout the year, but it's especially popular on Easter Sunday.Expand

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – ingredients that were quite expensive and exotic during the time of the dish's invention in the 19th century. Among the huge number of ingredients, there is also manioc flour, garlic, onions, bell peppers, parsley, green onions, and hard-boiled eggs. The dish is typically prepared in a molded cake pan, then inverted, and the visual presentation of cuzcuz Paulista should have a "wow" effect on the guests. It is recommended to serve the dish for large crowds, ideally with salsa on the side.Expand