This typical cannelloni recipe of Catalonia is very traditional and is customary to make the day of San Esteban (December 26) throughout this region. The authentic Catalan cannelloni carry a mixture of meats and viscera to make them very tasty, they also carry a homemade bechamel sauce that makes them more melosos. If you don know how to make some Catalan cannelloni to taste the whole family in times of parties, do not miss this step by recipes.
| 🚻 6 Diners | 🕘 24h | 🍵 Main Disturbance | 🤯 |
| Ingredients to make Catalan cannelloni: |
| 750 grams of veal 750 grams of chicken 750 grams of pork or butifarra 4 chicken liver units. 30 Canelones sheets ½ glass of white wine |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Catalan cannelloni:
1. The first thing we have to do to make these cannelloni to the Catalan is to rush all meats together (except chicken livers), that is, the veal, the chicken and the pig together with the onion cut into cubes. We season with salt, pepper and a good stream of olive oil. Meats are also preferable that they are cut into dice or small pieces to be made before.
2. When everyone is well rusted; We add the chicken feds that we will rush 2 or 3 more minutes with all the meats and also add 1/2 glass of white wine.
3. Once the filling of the authentic Catalan cannelloni, we let it cool, we bonite all the meats and crush everything obtaining a homogeneous mass that we will let stand approximately 24 hours in the fridge.
4. The next day, lets cook the plates of the cannelloni with plenty of boiling water and a pinch of salt (the time that marks the manufacturers instructions). We drain and fill the cannelloni with the rested dough and put them in a baking sheet.
5. Next, we make the Bechamel sauce: for this we heat the oil ne a pan and add the flour. While stirring, we cook the flour for a few minutes. Then add the milk little by little and continue stirring without stopping until the sauce thickens so that it does not stick. We season with salt and a pinch of nutmeg and we will have the homemade homemade bechamel. Now we cover the cannelloni to the Catalan with the sauce and sprinkle the grated cheese emmental type above.
Trick: You can also use another type of grated cheese for the Catalan Canelones.
6. We bake the homemade cannelloni until the cheese has been golden/gratin I llestos!, As they say in Catalan. It serves your cane to the Catalan very hot for Christmas or the day of San Esteban. And if you like the recipes of homemate, take a look at the following recommended ones:- Canelones de Mushrooms
– Meat and spinach cannelloni
– Vegetable and prawns cannelloni
