Canelons recipe

The Sant Esteve leftovers dish: yesterday roast meat ground fine, rolled in pasta and buried under bechamel.

2 hours and 45 minutesmedium12 ingredients

Ingredients

• 600 g roast meat (chicken, pork and veal)
• 24 cannelloni pasta sheets
• 750 ml milk
• 60 g butter
• 60 g plain flour
• 1 onion
• 100 g chicken liver
• 80 g grated cheese
• 1 pinch nutmeg
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

How to make Canelons

1. Roast 600 g of mixed meat (chicken thigh, pork shoulder, veal) with 1 chopped onion and 2 tbsp of olive oil at 180 °C for 1 h 30, until it falls apart and the juices caramelise.
2. Add 100 g of chicken liver for the last 10 minutes, then mince meat, onion and liver twice through a grinder, or blitz to a fine paste, moistening with the pan juices.
3. Soften 24 cannelloni sheets in salted boiling water for 8 minutes if they need it, and lay them on a damp cloth.
4. Make the bechamel: melt 60 g of butter, whisk in 60 g of flour, cook 2 minutes without colouring, then pour in 750 ml of hot milk in stages, whisking until thick. Season with salt, pepper and a pinch of nutmeg.
5. Stir 3 tbsp of bechamel into the meat to bind it, then roll about 2 tbsp of filling in each sheet.
6. Smear a little bechamel in a baking dish, lay the rolls seam down in a single layer and cover them completely with the rest of the sauce.
7. Scatter 80 g of grated cheese and bake at 200 °C for 20 minutes, finishing under the grill until spotted brown.
8. Rest 5 minutes before serving. There is no tomato sauce in this dish.

Get Copper on the App Store

More dishes from Andorra →