Cachopo

Cachopo

Cachopo is a traditional dish originating from the region of Asturias in northern Spain. It is a popular and hearty meal that is often enjoyed in local restaurants and homes throughout the region. The dish is known for its rich flavors and substantial size, making it a favorite among meat lovers.

Description

Cachopo consists of two large veal or beef fillets that are layered with a variety of fillings, typically including ham and cheese. The fillets are then breaded and fried until golden brown. The result is a crispy exterior with a tender and flavorful interior.

The dish is often compared to other stuffed meat dishes such as the Italian cordon bleu or the Argentine milanesa, but it is distinct in its preparation and regional significance.

Ingredients

The basic ingredients for a traditional cachopo include:

• Two large veal or beef fillets
• Slices of Serrano ham or Iberian ham
• Slices of Asturian cheese such as Cabrales or Gamoneu
• Breadcrumbs
• Eggs
• Salt and pepper
• Olive oil for frying

Preparation

1. Prepare the Fillets: Begin by pounding the veal or beef fillets to an even thickness. This ensures that they cook evenly and remain tender. 2. Layer the Fillings: Place slices of ham and cheese between the two fillets, creating a sandwich-like structure. 3. Bread the Cachopo: Dredge the assembled fillets in flour, dip them in beaten eggs, and coat them with breadcrumbs. 4. Fry the Cachopo: Heat olive oil in a large frying pan over medium heat. Fry the cachopo until it is golden brown on both sides and the cheese inside has melted. 5. Serve: Cachopo is typically served with a side of french fries, salad, or roasted peppers.

Variations

While the traditional cachopo is made with veal or beef, variations exist that use different types of meat such as pork or chicken. Additionally, the fillings can be customized with different types of cheese, vegetables, or even seafood.

Cultural Significance

Cachopo is more than just a dish; it is a cultural symbol of Asturian cuisine. It is often enjoyed during family gatherings, celebrations, and local festivals. The dish showcases the region's rich culinary heritage and its emphasis on hearty, flavorful meals.

Also see

• Asturian cuisine
• Cordon bleu
• Milanesa
• Schnitzel