Delicious Cachopo Recipes: Traditional Flavors that Will Surprise You
Are you looking for something new to try? Our article with delicious Cachopo recipes is perfect for those who love to discover new flavors and rediscover those of the past. Cachopo is a traditional Asturian dish made from breaded veal and has been enjoyed for generations in the North of Spain. We invite you to explore and experiment with different flavors, textures, and aromas, and use the Cachopo recipes we provide as a starting point for discovering the incredible culinary delights that the region offers. If you’re in Asturias and want to try the best cachopo, we’ll be waiting for you at La Taberna Asturiana in Gijón, where we offer the famous cachopo minero, the most award-winning of all.
What is Cachopo?
Cachopo is a dish that originated from the Northern Spanish province of Asturias. The dish is a variety of veal steak that is stuffed with ham, cheese, or other ingredients such as sautéed mushrooms or red piquillo peppers. The steak is then breaded and fried to create a crispy, golden crust. To accompany the dish, the prepared Cachopo can be lightly drizzled with gravy or a garlic butter sauce.
How to Make Cachopo
Making Cachopo is a relatively easy process. The first step is to select the best cuts of veal and then to tenderize them with a meat mallet. The veal steaks are then filled with the ham and cheese and breaded before being fried. After frying, the Cachopo is ready to be served. You can modify the fillings to your taste to create a dish perfectly tailored to your palate.
Asturian Style Cachopo Recipe
Ingredients:
– Four veal cutlets
– 200g of Serrano ham
– 200g of Spanish cheese (such as Queso Cabrales)
– All-purpose flour for breading
– Two eggs
– Two cloves of garlic
– Olive oil for frying
– Salt and pepper to taste
– A rack or wire mesh to drain the excess oil
Preparation:
1. Clean and tenderize the veal cutlets with a meat mallet.
2. Cut the Serrano ham and Spanish cheese into thin slices.
3. Place one slice of Serrano ham and one slice of cheese on each veal cutlet.
4. Roll up the veal cutlets with the contents of the ham and cheese inside, so that the cutlets look like cylinders.
5. Beat the eggs in a bowl and set aside.
6. Rub the garlic on the cutlets and season with salt and pepper.
7. Dredge each cutlet in flour, then dip it in the beaten eggs.
8. Heat the olive oil in a pan to fry the cutlets.
9. Fry each cutlet until it is golden brown on both sides.
10. Once fried, let the cutlets drain on a rack or wire mesh to remove the excess oil.
Your Asturian-style Cachopo is now ready to serve! Enjoy the rich, tender veal alongside the golden crust of the breaded cheese and ham.
Other Cachopo Varieties
There are many different versions of Cachopo, depending on the region and the cook. You can modify the fillings and the breading to create a completely unique and flavorful dish. Consider replacing the ham and cheese with sautéed mushrooms and red piquillo peppers, or add a hint of spice by including chorizo or paprika in the filling.
Cachopo: A Journey to Asturias Without Leaving Home
Cachopo is a delicious dish that captures the essence of the Asturian region. Its rich, savory flavors and simple preparation make it an alluring option for those who are looking for a unique and delectable dining experience. Try out the recipes we shared to enjoy the traditional flavors of Asturias right at home. Grab your fork and start exploring!