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.
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!
- 600 gr pork
- 600 gr chicken breast
- 2 green peppers
- 1 red pepper
- 3 carrots
- 2 onions
- 2 garlics
- 4 tomatos
- 8 packs of 12 cannelloni sheets (or tubes if you can’t find sheets)
- Grated Cheese
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.
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.
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.
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.
Serve… and enjoy!!!!
Thank you Alba for this amazing recipe…we can’t wait to taste them!