Page 47 - JSSI Holiday Cookbook

Main Courses: Beef, Pork and Lamb

onion and tomato.
When it is half done, make the wine reduction.

Strain off the juice, remove the cinnamon stick and put everything
in the meat mincer.
the
cannelloni.

with
butter. Add the tomato sauce to the béchamel sauce and cover the
cannelloni.

Put the grated cheese and some knobs of butter on top.
and
brown the cheese.

Number of Servings: +6

Prep Time: 1h

Personal
Personal Notes:Notes:Notes:Notes:
Personal Catalan-style cannelloni is a typical dish in
Personal
Barcelona. It is made by filling rectangular sheets of pasta with
meat, fish or vegetables, rolling them up, covering them with
béchamel sauce and gratinating them with cheese.
Canelons are eaten all year round but the most typical occasion is
Boxing Day, taking advantage of the roast meat left over from
Christmas lunch. This is the basic difference between Catalan and
Italian cannelloni: here they are stuffed with roast meat, while
there minced meat, mixed with a sofregit of tomatoes, is added
directly.

Cannelloni are a relatively recent addition to Catalan cuisine. They
were introduced by the Italian chefs of the Barcelona bourgeoisie
at the end of the 19th century and, from then on, they began to
become very popular across the country and appear in cookery
books.

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