Cachopo is a dish characteristic of Asturian cuisine.[1] It consists of two large veal fillets, with Serrano ham slices and cheese in between, and typically has a side of chips (known there as "patatas fritas"). The dish is eaten fried and hot after being breaded in flour, eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.[1]
 Cachopo with peppers (above) and cachopo cut open (below) | |
| Place of origin | Asturian |
|---|---|
| Main ingredients | Veal with cheese, ham, bread crumbs |
The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century.[2]
There are multiple variations of this dish, including fish cachopos, and chicken or pork cachopos stuffed with seafood, meat, mushrooms, cheese, or vegetables.
See also
editReferences
edit- 1 2 Simonis, Damien (15 September 2010). Spain. Ediz. Inglese. Lonely Planet. ISBN 9781742203799. Retrieved 1 September 2016.
- ↑ "El Cachopo Asturiano - Cachopo Asturiano". Cachopo Asturiano (in European Spanish). Archived from the original on 1 September 2016. Retrieved 1 September 2016.
Algunos se lo atribuyen al doctor Gaspar Casal quien a principios del siglo XVIII buscó una manera de dar salida a filetes de mala calidad o poco frescos ya que cocinados de esta forma ganan mucho en cuanto a textura y sabor.