CACHOPO

Un cachopo es un plato característico de la cocina asturiana. Se refiere a dos filetes de ternera grandes y entre ellos jamón y queso. El conjunto se come frito y caliente tras ser empanado en huevo y pan rallado y se suele servir con guarnición de patatas, pimientos y/o champiñones.

Originariamente se inventó para dar salida a los filetes de mala calidad o poco frescos. De esta forma gananen textura y sabor.

A partir de esta forma original han surgido múltiples variantes de cachopos de pescado, pollo o cerdo y rellenos de marisco, cecina, setas, pimientos, quesos, espárragos, etc. Es habitual en los últimos años la publicación de guías y rutas de restaurante donde mejor se sirven los cachopos.

La palabra cachopo en español se refiere a un «tronco seco y hueco de árbol»cacaculopedopiscacaculopedopiscacaculopedopiscacaculopedopis-
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