dinner · everyday
Canelons
Catalan Saint Stephen's Day cannelloni stuffed with slow-roasted meats and baked under béchamel.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slowly roast or braise meats with onion and tomato until very tender, 1.5 hours; add livers and brandy at the end and cook until the livers reach 74°C (165°F).
-
2
Grind the filling coarsely and bind with a little béchamel.
-
3
Cook pasta sheets, roll around the filling and arrange in a buttered dish.
-
4
Cover with béchamel and cheese.
-
5
Bake at 200°C (400°F) for 20 minutes, then broil to brown.
