The El Gallo restaurant shares the formula of this ideal dish to share, since it weighs more than a kilo
The restaurant The rooster (Avenida de los Andes, 33, Madrid) has a cachopo with beef and Iberian ham which causes fury. That is why he wanted to share it with us. And we with you.
It is a very special dish that has Vidiago cheese, originally from the council of Llanes, and which is one of the smoothest and creamiest in Asturias. is combined with beef fillet and Iberian ham.
A perfect dish to share because weighs more than a kilo, although the bravest dare to ask for it for themselves.
Ingredients
Veal Tapa
Vidiago cheese
Iberian Ham
Egg
Wheat flour
Bread crumbs
sour potatoes
Salt Maldon
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Elaboration
Clean excess fat from the veal cap.
Season a tapa fillet with salt and pepper and top with ham and Vidiago cheese.
Cover with the other lid fillet, press well so that both fillets stick together.
Go through flour, egg and breadcrumbs. Reserve in the fridge for an hour.
Peel and cut the potatoes into sticks and fry.
Fry the cachopo in abundant oil until golden.
Sprinkle Maldon salt on top.
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