Catalan-style cannelloni is a typical dish in Barcelona. It is made by filling rectangular sheets of pasta with meat, fish or vegetables, rolling them up, covering them with béchamel sauce and gratinating them with cheese.
Canelons are eaten all year round but the most typical occasion is Boxing Day, taking advantage of the roast meat leftover from Christmas lunch. This is the basic difference between Catalan and Italian cannelloni: here they are stuffed with roast meat, while there minced meat, mixed with a sofregit of tomatoes, is added directly.
Cannelloni are a relatively recent addition to Catalan cuisine. They were introduced by the Italian chefs of the Barcelona bourgeoisie at the end of the 19th century and, from then on, they began to become very popular across the country and appear in cookery books.
Ingredients (4 people)
- 16 cannelloni wrappers
- 200 g pork loin
- 100 g veal
- 200 g chicken
- 2 chicken livers
- 1 onion
- 2 garlic cloves
- 1 tomato
- 1 glass of white wine
- 1 cinnamon stick
- Béchamel sauce
- grated cheese
- olive oil
Boil the cannelloni wrappers in a pan with water, salt and a drizzle of oil.
Cool, spread on a cloth and dry.
Roast the meat seasoned with salt and pepper with the cinnamon, garlic, onion and tomato.
When half roasted, prepare a wine reduction. Stain the juice, remove the cinnamon stick and put it through the mincer.
Mix the mince with some béchamel sauce and spread over the cannelloni wrappers.
Roll the cannelloni wrappers, place them on the buttered baking tray, coat with the béchamel and put the grated cheese and some knobs of butter on top.
Bake at 180ºC for 15 or 20 minutes to warm and brown.
Add a drizzle of dry sherry when you cook the Béchamel sauce
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