Cachopo (dish): Difference between revisions
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{{Infobox prepared food |
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| name = Cachopo |
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|concern = Unsourced. Apparently a translation but no attribution provided. [[WP:Original research]] or essay.. |
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| image = Cachopo_Tierra_Astur1.JPG |
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|timestamp = 20160831180800 |
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| caption = A cachopo, as served in the [[Asturias]] regions of Spain |
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| country = [[Asturian cuisine|Asturian]] |
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| region = |
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| creator = |
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| course = |
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| type = |
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| served = |
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| main_ingredient = [[Veal]] with [[cheese]], [[ham]], [[bread crumbs]] |
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| variations = |
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| ⚫ | A '''cachopo''' is a dish characteristic to [[Asturian cuisine]].<ref name="simonis">{{cite book|last1=Simonis|first1=Damien|title=Spain. Ediz. Inglese|publisher=Lonely Planet|isbn=9781742203799|url=https://books.google.com/books?id=B1pFbOvxN1wC&pg=PA535|accessdate=1 September 2016|language=en}}</ref> It consists of two large veal fillets and includes ham and cheese. The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.<ref name="simonis"/> |
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{{unreferenced|date=August 2016}} |
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[[File:Cachopo_Tierra_Astur1.JPG|thumb|276x276px|Cachopo, an Asturian dish.]] |
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The first evidence of the cachopo dish is found with doctor [[Gaspar Casal]], in the early eighteenth century.<ref>{{cite web|title=El Cachopo Asturiano - Cachopo Asturiano|url=http://cachopoasturiano.org/|website=Cachopo Asturiano|accessdate=1 September 2016|archiveurl=https://web.archive.org/web/20160901015010/http://cachopoasturiano.org/|archivedate=1 September 2016|language=es-ES|quote=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.}}</ref> |
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The first evidence of the cachopo dish is found with doctor [[Gaspar Casal]], in the early eighteenth century. |
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There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc. In recent years, it is typical to find restaurants in guidebooks that serve cachopos. |
There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc. In recent years, it is typical to find restaurants in guidebooks that serve cachopos. |
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* [[Cordon bleu (dish)]] |
* [[Cordon bleu (dish)]] |
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== References == |
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{{reflist}} |
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[[Category:Asturian cuisine]] |
[[Category:Asturian cuisine]] |
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Revision as of 01:55, 1 September 2016
 A cachopo, as served in the Asturias regions of Spain | |
| Place of origin | Asturian |
|---|---|
| Main ingredients | Veal with cheese, ham, bread crumbs |
A cachopo is a dish characteristic to Asturian cuisine.[1] It consists of two large veal fillets and includes ham and cheese. The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.[1]
The first evidence of the cachopo dish is found with doctor Gaspar Casal, in the early eighteenth century.[2]
There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc. In recent years, it is typical to find restaurants in guidebooks that serve cachopos.
See Also
References
- ^ a b Simonis, Damien. 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.
