Canelones, a catalan classic by Alba Torres

Canelones (“Canelons” in Catalan) come from Italy, but they have become a Catalan classic to the point that during the Boxing Day (Dec 26th, day of Saint Stephen) is the meal that any catalan family will have. It’s said that this is to use the leftovers from the Chritmas day Escudella, which is the catalan christmas soup and stew.

22

Canelones can be found as Tapas in many Spanish restaurants in London, but to  impress family and friends Alba Torres brings us her mouth watering recipe for Canelones. It’s not difficult, but requires a little of practice and lots of patience!

Ingredients:

- 600 gr beef
- 600 gr pork
- 600 gr chicken breast
- 2 green peppers
- 1 red pepper
- 3 carrots
- 2 onions
- 2 garlics
- 4 tomatos
- Herbs
- 8 packs of 12 cannelloni sheets (or tubes if you can’t find sheets)
- Grated Cheese

Recipe

Pour a good thick layer of oil into the pot (for this recipe Alba uses a pressure cooker) with the onion and chopped garlic. Cook at low power until they golden.

  1. 3

Meanwhile, chop the remaining vegetables and add them when the onion is clear and transparent.

  1. 4

Chop the meat in pieces and season gently with salt and pepper. Make sure they get mixed properly.

  1. 6

Add the meat to the pot and stir properly. Keep stirring to make sure it gets properly cooked by all sides.

  1. 7

Boil 1.5 liters of water with a stock cube (chicken) in a separate pot or microwave.
Once the meat is golden, pour the water inside. If the water doesn’t top the meat, pour more water.
When it starts boiling, cover the Pressure cooker with a lid until it starts whistling, then let it at low fire for 10-12 minutes.
In case of not having pressure boiler, cock for 1.5 hours, depending on the size of the meat pieces you chopped.

  1. 8

Once the meat is done, grind the meat and keep in a bowl.

  1. 10

Prepare 750ml of Bechamel (White sauce)  and mix with the meat.
The time has come to prepare the pasta. If you are using precooked cannelloni sheets or tubes, put them on water. Beware of the pasta  sticking together.

  1. 12

Dry them with a tea towel to remove the water and carefully start stuffing them carefully. The first time start by using a small amount of filling in one and close it, before stuffing them all and finding out that they can’t be closed.

  1. 17

Close them all (if you used tubes, ignore) and put them on the freezer the ones you want to keep. If you kept some, you won’t need so much of bechamel. Allow half a liter of Bechamel for every 8-10 canelones.

  1. 18

Add grated cheese and place in the owen at 190 celsius until the canelons are golden.

  1. resultado

Serve… and enjoy!!!!


Thank you Alba for this amazing recipe…we can’t wait to taste them!

One Comment

  1. 4-5-2014

    This recipe is great!

    I want say something about the “canelons”
    Here in Catalonia is so usual add chicken liver.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>