Teresa's Recipes
Canelons (Cannelloni)
Canelons, or Cannelloni, is a beloved Catalan dish traditionally enjoyed on Boxing Day, symbolizing warmth and family gatherings. These hearty pasta tubes are generously stuffed with tender, flavorful roast meat and smothered in a rich, creamy béchamel sauce, then baked to perfection for a golden, bubbling finish. Each bite is a comforting blend of textures and flavors, making it an irresistible centerpiece for any festive table.
Ingredients
- to taste Salt
- to taste Black pepper
- 1 cup (such as Parmesan or Gruyère) Grated cheese
- a pinch Nutmeg
- 2 cups Milk
- 1/4 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 cups, shredded Roast beef or pork
- 12 tubes Cannelloni pasta tubes
- 1 tablespoon (for sautéing) Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 30g
- Carbs: 45g
- Protein: 25g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pot, bring salted water to a boil and cook the cannelloni tubes until al dente (about 6-8 minutes). Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Add the shredded roast meat to the pan and cook for an additional 3-4 minutes. Season with salt and pepper to taste. Remove from heat.
- To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook for about 2 minutes, stirring constantly.
- Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.
- Carefully fill each cannelloni tube with the meat mixture using a spoon or piping bag. Place the filled tubes in a greased baking dish.
- Pour the béchamel sauce over the filled cannelloni, ensuring they are completely covered. Sprinkle the grated cheese generously on top.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown and bubbling. Let it rest for 5-10 minutes before serving.
Tips
- For an extra layer of flavor, consider adding sautéed mushrooms or spinach to the meat filling.
- If you prefer a lighter version, you can use ricotta cheese mixed with herbs instead of meat.
- Pair this dish with a fresh green salad and crusty bread to soak up the delicious béchamel.