Cachopo de Ternera: Delicious Asturian Dish to Enjoy at Home

Are you looking for a tasty and hearty dish to enjoy at home? Look no further! The traditional Asturian dish of Cachopo de Ternera is a delicious and satisfying meal that is perfect for any occasion. This dish features tender pieces of veal, layered with delicious Asturian cheese and ham, and then breaded and fried to perfection. Cachopo de Ternera is a popular and classic dish from the region of Asturias, in northwestern Spain, and is a must-try for anyone who enjoys Spanish cuisine.

If you’re in Asturias and want to try the best cachopo, we’ll be waiting for you at Las Tablas del Campillín in Oviedo, where we offer the famous cachopo minero, the most award-winning of all.

What is Cachopo de Ternera?

Cachopo de Ternera is a traditional Asturian dish that is made by layering thin slices of veal with Asturian ham and cheese, before being breaded and fried to a crispy golden-brown. This hearty dish is typically served with a side of fries or salad, and is best enjoyed with a glass of local cider. The name “Cachopo” is derived from the Asturian word for “stuffed”, and it is believed that the dish was created in the 16th century, when it was commonly enjoyed as a celebratory meal among the local villagers.

Ingredients for Cachopo de Ternera

The main ingredients for Cachopo de Ternera are thin slices of veal, Asturian cheese, and Asturian ham. The veal should be cut into thin slices and seasoned with salt and pepper, the ham should be thinly sliced and the cheese should be cut into thin strips. Additionally, you will need eggs, flour, bread crumbs, and oil for frying. For serving, you can use fries or salad as a side.

How to Make Cachopo de Ternera

Making Cachopo de Ternera is a simple process, but it does require some preparation. To start, you will need to season the veal with salt and pepper and then lay two of the slices side by side. Place a strip of the cheese and one slice of ham on top of each slice of veal. Repeat this process so that you have a total of four layers of veal, cheese, and ham. Once you have all of the layers in place, you can then pick up the entire Cachopo and secure it with a few toothpicks.

Once the Cachopo is secured, you can then coat it in the flour, followed by the egg, and then the bread crumbs. It’s important to make sure that all of the sides of the Cachopo are coated evenly. Once the Cachopo is coated in the bread crumbs, you can then heat the oil in a large pan over medium heat. Once the oil is hot, you can then add the Cachopo and fry it until it is golden-brown on each side.

Tips for Making Cachopo de Ternera

When making Cachopo de Ternera, it’s important to make sure that the veal is sliced as thin as possible and that it is seasoned with plenty of salt and pepper. Additionally, you can add some traditional Asturian spices, such as paprika or saffron, to give the dish some extra flavor. Another important tip is to make sure that the cheese is cut into thin strips and that the ham is sliced thinly as well. This will make it easier to layer the ingredients and ensure that the Cachopo is evenly cooked.

Enjoying Cachopo de Ternera

Once the Cachopo de Ternera is cooked to perfection, it’s time to enjoy! Serve the Cachopo with a side of fries or salad and a glass of local cider for an authentic experience. This delicious and hearty dish is sure to be a hit with your family and friends, and is the perfect way to enjoy a taste of Asturias in your own home.