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INGREDIENTS

– 360gr White veal
– 80gr Vidiago cheese
– 2 slices of ham
– 10gr minced ham
– 1 egg
– 600gr Panko
– 200gr breadcrumbs
– 200gr Flour
– 1 head of black garlic
– 700gr mayo
– 50ml Picual olive oil

KEYS

Main ingredient:

Dish:

Style:

Atmosphere:

Time:

Difficulty:

People:

Ham
Second
Home cooking
From Iñigo Urrechu (Urrechu)
15 min.
Easy
4/6

Main ingredient:

Ham

Dish:

Second

Style:

Home cooking

Atmosphere:

From Iñigo Urrechu (Urrechu)

Time:

15 min.

Difficulty:

Easy

People:

4/6

Cachopo

Preparation:

Cachopo:

  1. We season the meat and the slices of ham. We place the minced ham and the cheese on top of the meat and fold it until its wrapped as a fillet. We vacuum seal it.
  2. On the other hand, we scramble the egg and season it. We mix the panko, flour and breadcrumbs.
  3. The cachopo is passed through the egg and submerged and then well covered with the breadcrumbs mix. We then drain it and fry it in a pot at 200ºC. Once it is fried, drain again, cut into pieces and serve.

Black garlic mayonnaise:
We peel the garlic and crush it together with the mayonnaise in a Thermomix, so that it emulsifies with the picual olive oil.

Plating:
The cachopo is plated and served with the black garlic mayonnaise.

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