Meat cannelloni
The Catalan Boxing Day classic: pasta tubes filled with slow-cooked meat, covered in béchamel and grilled cheese.
- 120 min40 prep · 80 cook
- HardDifficulty
- 990 kcalper serving
Ingredients
- Cannelloni sheets16
- Minced pork300 g
- Minced beef200 g
- Onions2
- Ripe tomato, grated1
- Brandy50 ml
- Butter60 g
- Plain flour60 g
- Whole milk800 ml
- nutmeg1 pinch
- Grated cheese60 g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cook the chopped onions slowly in the oil until soft and golden.
- 2
Add the meat, season and brown it. Pour in the brandy and let it evaporate.
- 3
Add the tomato and cook until the filling is dry. Blend it briefly for a finer texture.
- 4
Cook the cannelloni sheets in salted water and lay them out on a clean cloth.
- 5
For the béchamel, melt the butter, stir in the flour for a minute, then whisk in the milk little by little until thick. Season with salt and nutmeg.
- 6
Heat the oven to 200 °C. Put some filling on each sheet, roll it up and lay them in a dish over a little béchamel.
- 7
Cover with the rest of the béchamel and the cheese, and bake until golden on top.
Tips and questions
- Can I freeze cannelloni?
- Yes, filled and covered with béchamel but unbaked, for up to 3 months; bake from thawed.
- Can I use leftover roast meat?
- Yes, that is the Catalan tradition for St Stephen’s Day: mince the roast meat with its juices and skip browning it raw.
- Can I assemble them ahead?
- Yes, up to a day ahead in the fridge; add the cheese just before gratinating.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
