Cachopo is a classic dish that originates from the Asturias region in northern Spain. It is a delicious, hearty meal that consists of two large beef fillets stuffed with ham and cheese, breaded and fried to crispy perfection. Cachopo is a perfect example of traditional Spanish cuisine and has quickly become one of the most popular dishes in the region. At La Despensa, we are proud to offer the ingredients needed to make this authentic dish in Galway City.
When it comes to making cachopo, using high-quality ingredients is crucial for the best results. For this dish, we recommend using beef fillets that are thick and flat, and can be easily sliced in half. Here in Ireland, we are fortunate to have some of the best quality beef in the world, which pairs perfectly with the flavorful Spanish ingredients like serrano ham and cheese to create a truly delicious dish.
When asking for the cut of beef needed for cachopo at the butcher, you should ask for beef fillets that are thick and flat, and can be easily sliced in half. It’s important to make sure that the beef is evenly sized and not too thin or too thick to ensure that it cooks evenly.
At La Despensa, we offer a variety of ingredients needed to make cachopo, including high-quality serrano ham, semi-cured cheese, breadcrumbs, and piquillo peppers. We believe in using the freshest and most authentic ingredients to create the best possible dishes, and we are proud to offer these ingredients to our customers.
Cachopo Recipe:
Ingredients:
- 4 beef fillets
- 8 slices of serrano ham
- 8 slices of semi-cured cheese
- 2 eggs, beaten
- Flour
- Breadcrumbs
- Salt and pepper
- Olive oil
- Piquillo peppers for serving
Instructions:
- Preheat your oven to 180°C.
- Cut each beef fillet in half horizontally, so you end up with 8 thin fillets. Season each fillet with salt and pepper.
- Place one slice of serrano ham and one slice of cheese on top of each beef fillet, then fold the fillet over to create a sandwich.
- Secure the edges of each fillet with toothpicks or kitchen twine.
- Coat each fillet in flour, shaking off any excess.
- Dip each fillet in the beaten eggs, making sure it is completely coated.
- Coat each fillet in breadcrumbs, pressing the breadcrumbs onto the meat to ensure they stick.
- Heat some olive oil in a large frying pan over medium-high heat. Fry each fillet for 2-3 minutes on each side until golden brown.
- Transfer the fillets to a baking dish and bake in the preheated oven for 8-10 minutes, until the cheese has melted and the meat is cooked through.
- Serve hot with piquillo peppers on the side.
At La Despensa, we hope that you enjoy making this traditional Spanish dish at home with our high-quality ingredients. Buen provecho!
