Italian cannelloni has long attracted catalan housewives. on december 26, the day of sant esteve, they are prepared in almost every house in catalonia. according to legend, the basis for the filling was the remains of the roast from the christmas meal. Since then, the recipe has undergone some changes, except for one: the meat is still cooked first and only then scrolled in a meat grinder. Due to this (and not only), the filling turns out very tender, literally melts in the mouth. I offer my own version of this delicious dish.
We will prepare the necessary products. The original version uses more fatty meats, such as pork tenderloin and / or chicken thighs. in addition, many add pork sausages (cat. ' botifarres’), lamb brains, chicken liver and foie gras. I have a simplified version: chicken breast, turkey fillet and pork pate. i grated the cheese beforehand and made a bechamel sauce (milk, flour, butter and nutmeg). Instead of 2 tomatoes, I have 1 can of tomatoes in their own juice. Greens of your choice, I have fresh coriander and rosemary
The first thing is to lightly fry the onion
Add the meat and fry for 15 minutes
Pour in the wine and leave for a couple of minutes without a lid, until the alcohol evaporates
Next, add the tomatoes, garlic, herbs and bay leaf. season with salt and pepper and leave to simmer over medium heat
In the meantime, I'll take care of Cannelloni. The tubes do not require pre-cooking, they can be immediately stuffed and sent to the oven. But I'll go the other way. I pour the cannelloni with hot water from the kettle and keep it for 20 minutes. During this time, they are almost ready. It is very important not to let them stick together and not stick to the dishes. You will need a couple of large pots or a large baking tray
The meat is ready, let it cool down
When the cannelloni swell, as in the photo, it's time to pull them out. we lay them out in turn, very carefully, trying not to damage them. i cut each tube lengthwise (it will be seen further)
Scroll through the cooled meat in the meat grinder.
Add to the meat pate, 100 ml of bechamel and 50g of cheese. if you have more fatty meat, you can add only pate, at your discretion
Next, put the filling on each plate of cannelloni and twist it. This is much more convenient and faster than filling tubes. I often buy cannelloni in plates (like lasagna), but they are not always and not everywhere on sale. If you are afraid of damaging the tubes, you can stuff them without soaking. Fillings can be put a little more than in the photo.
Spread the cannelloni on a baking sheet and pour the bechamel sauce.
Sprinkle with grated cheese on top.
In my case, since the tubes are almost ready, I put the baking sheet on the top level of the oven, preheated to 230, and bake until golden brown (10 minutes). If you stuffed cannelloni without pre-soaking, preheat the oven to 180 and bake on medium for at least 30 minutes (depends on the oven).
Melting in the mouth fragrant filling, delicate bechamel sauce and a lot of cheese! This dish will definitely appeal to guests and home-made guests. Bon Appetit!