Meat Canelones
Ingredients
- 12 pcCannelloni (dry)
- 300 gGround beef 15% fat (fresh)
- 200 gGround pork (fresh)
- 100 gPork liver pâté (mashed)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 100 mlDry white wine (for cooking)
- 50 gUnsalted butter (for the roux)
- 50 gWheat flour (sifted)
- 750 mlWhole milk (cold)
- 80 gParmesan cheese (grated)
- 1 pinchNutmeg (ground)
Method
Pasta tubes filled with smooth meat stuffing, topped with silky bechamel and gratiné. The cheese crust should be golden and crispy, contrasting with the melting heart.
- 1
Chop the onion and garlic. Sauté them in olive oil until they are translucent and soft under the spatula.
- 2
Add the ground beef and pork. Sear over high heat to brown. Deglaze with white wine and reduce until completely evaporated. Stir in the liver pâté to bind everything together.
- 3
Melt the butter, add the flour, and cook for 2 minutes without browning. Gradually pour in the cold milk while whisking. The sauce is ready when it coats the back of a spoon.
- 4
Mix two ladles of bechamel with the meat. Fill the cannelloni one by one. Arrange them tightly in a buttered dish, then cover with the remaining bechamel and parmesan.
- 5
Bake at 200°C. The surface should bubble and show a beautiful, uniform hazelnut-brown color.
Frequently asked questions
How do you get this dish right?
- The secret lies in adding liver pâté, which gives that melting texture typical of Catalan canelones.
- If the filling is too dry, add a spoonful of bechamel before filling the tubes.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Cover with aluminum foil when reheating in the oven to prevent the pasta from drying out.
