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Canalons a la catalana (Catalan Canneloni) |
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Ingredients
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- 1 package dried cannelloni or lasagna squares
- 2 oz serrano ham, shredded
- 1/2 lb each ground chicken and pork
- 1/4 lb chicken livers, trimmed and ground
- 1/3 cup all-purpose flour
- Pinch of freshly grated nutmeg
- 1 yellow onion, finely chopped
- 1/3 cup vi ranci, sweet sherry or vermouth
- 2 egg yolks, lightly beaten
- 5 oz cured Mahón or Parmesan cheese, grated
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| Cooking Time |
1 hour
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| Serves |
4
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| Vegetarian-friendly |
No |
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| Introduction |
Canalons are traditionally served on holidays such as Sant Esteve day.
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| Directions |
Bring a pot three-fourths full of water to a boil. Salt the water, add the pasta, and cook until al dente, 10-12 minutes. Drain and lay out on paper towels. To make the béchamel, in a heavy-bottomed saucepan over low heat, melt the butter. Remove the pan from the heat, sprinkle in the flour, and whisk to combine. return to the heat and cook 2-3 minutes, stirring constantly. Add the milk little by little, whisking and cook, stirring, until the sauce coats the back of a spoon, 3-5 minutes. Season to taste with salt and pepper and add the nutmeg. Set aside and keep warm.
Preheat the oven to 425 F. Grease a 9x12-inch baking dish. In a frying pan over medium heat, warm the olive oil. Add the onion and garlic and sauté until softened, 3-4 minutes. Add the ham, chicken, and pork and sauté until cooked through, 5-6 minutes. Add the wine, season with salt and pepper, stir, and cook until the wine reduces, about 4 minutes. Remove from the heat and stir in the yolks.
Spread 1 tablespoon filling down the middle of each pasta square. Roll into tubes and lay them, seam side down and side by side, in the prepared dish.
Whisk three-fourths of the cheese into the sauce and pour over the cannelloni. Sprinkle with the rest of the cheese and dot the surface with the butter. Bake until golden brown and bubbling, about 15 minutes.
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| Notes |
Wine pairing: Las Terrases, 2003 crianza tinto DO Priorato
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Recipes 
