Catalan-Style Meat Cannelloni
Filling of chicken, pork and beef slow-cooked and covered with homemade béchamel and gratinéed cheese. The Sunday dish that freezes wonderfully.
- Total
- 165 min
- Prep
- 45 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- chicken drumstick2
- pork shoulder11 oz
- beef11 oz
- onion2
- leek1
- carrot1
- tomato2
- white wine3.5 fl oz
- cannelloni sheet24
- butter2 oz
- flour2 oz
- milk1 qt
- nutmeg1 pinch
- grated cheese2.75 oz
- olive oil4 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the pork shoulder and beef into large cubes and season together with the chicken thighs.
- 2
In a casserole with the olive oil, brown the meats well on all sides over medium-high heat. Remove and set aside.
- 3
In the same casserole, sweat the chopped onion, leek and carrot over low heat for about 20 minutes. Add the grated tomato and let it reduce.
- 4
Return the meats, add the white wine, let the alcohol cook off, cover and simmer very gently for 1 hour 15 minutes, adding a splash of water if it sticks.
- 5
Debone the chicken, discard the skin and chop or blend all the meats with the stew vegetables into a juicy filling.
- 6
Cook the cannelloni sheets in salted water according to the package (or soak them if pre-cooked) and lay them on a clean towel.
- 7
For the béchamel, melt the butter, add the flour and cook 2 minutes. Gradually add the milk while stirring, season with salt and nutmeg and cook 10 minutes until thick.
- 8
Fill each sheet with a spoonful of meat, roll it up and place it in a dish with a little béchamel on the bottom.
- 9
Cover the cannelloni with the rest of the béchamel and grated cheese and bake at 200 °C (400 °F) for about 15 minutes, until golden.
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