Spanish cuisine · Dough, Pasta & Rice

Canelones Catalanes

Catalan cannelloni filled with braised veal and chicken, baked golden under béchamel and cheese.

Ingredients · for 4 servings

• 16 cannelloni tubes
• 300 g veal
• 300 g chicken breast fillet
• 1 onion
• 2 tbsp tomato paste
• 100 ml white wine
• 50 g butter
• 50 g flour
• 600 ml milk
• 80 g grated Emmental
• 3 tbsp olive oil
• Salt, pepper, nutmeg

Instructions

1. Finely dice the onion; cut the veal and chicken breast into coarse cubes and pat well dry.
2. Heat the olive oil in a wide pan and brown the meat in two batches over high heat for 5–6 min each side until well coloured all over, then add the onion and sauté for 5 min until soft.
3. Fry the tomato paste in for 1 min, deglaze with the white wine, season with salt and pepper and braise covered for 20 min until the meat is tender; let cool and finely chop everything in a food processor.
4. For the béchamel, melt the butter, sweat the flour for 2 min until lightly golden, gradually whisk in the milk and cook, stirring, for 5 min until thickened; season with salt and nutmeg and stir three tablespoons into the meat mixture.
5. Parboil the cannelloni tubes until al dente according to the package instructions, fill with the meat mixture and arrange tightly side by side in a buttered baking dish.
6. Pour over the remaining béchamel, sprinkle with Emmental and bake at 200°C for 25–30 min until the surface bubbles golden brown; let rest for 5 min and serve.