Mushroom and Gamonéu cheese cachopo

Mushroom and Gamonéu cheese cachopo

A recipe by Juanjo Cima

Updated on 31 January 2024
Mushroom and Gamonéu cheese cachopo
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    The cachopo came to Asturian cuisine to stay. When it arrived, it is another story. It seems that It became popular in the XNUMXs in the old Pelayo bar in Oviedo.
    Nowadays it is a well-known dish, it has its defenders and its detractors, those who compare or identify it with a San Jacobo, with a Milanese ..., but each dish has its own preparation and the cachopo with 100% Asturian ingredients - Asturian veal and PDO cheese, be it Gamonéu, Casín… - makes a difference.

    The recipe that we present to you is a recipe by the chef Juanjo Cima. At present, it is the reference in cachopos recipes, since its restaurants accumulate 17 awards in five years.
    Inter alia Awards, Has got:
    · Champion of Asturias of cachopos on two occasions, 2016 and 2019.
    · Champion of Asturias de cachopines on two occasions, 2014 and 2017.
    Finalist in the Spanish Pinchos and Tapas Championship, 2019.
    · Third best Asturian pot in the III Championship of Spain of Asturian pot 2020.

    Cachopo ingredients

    • 2 Asturian beef fillets
    • 50 g. Gamonéu PDO cheese
    • 110 g. fresh thistle mushrooms
    • 100 g. white flour
    • 2 free-range eggs
    • 200 g. breadcrumbs
    • A pinch of salt
    • Black pepper
    • Sunflower oil
    • Chips

    Elaboration of the cachopo

    • Sauté the mushrooms with salt and pepper to taste.
    • Prepare the two fillets with a pinch of salt and pepper.
    • On top of one of the fillets we put half of the mushrooms, we incorporate the Gamonéu cheese spreading it well, and on top the rest of the mushrooms to finish with another fillet.
    • Beat the eggs well so that the batter adheres well.
    • Pass the fillets very carefully through the flour, then through the egg and finally through the breadcrumbs, covering the cachopo well.
    • Fry in plenty of hot oil; when it is golden on one side, we turn it over so that it is crispy on both sides.
    • When removing it from the pan, we will put it on absorbent paper so that it does not remain oily.
    • We accompany with fries.

    Book «Of cachopos and other Asturian dishes»

    If you want to know first-hand Asturian recipes, simple but very rich, we recommend you buy the book «Of cachopos and other Asturian dishes», written by Juanjo Cima; Y the book «Recipes to love Asturias» scored by Jose Antonio Fidalgo.

    Text: © Ramón Molleda for Copyright Ramón Molleda

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