Meat Canelones

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.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 900
• Protein: 50 g
• Carbs: 50 g
• Fat: 54 g

Ingredients

• 12 piece Cannelloni ( dry )
• 300 g Ground beef 15% fat ( fresh )
• 200 g Ground pork ( fresh )
• 100 g Pork liver pâté ( mashed )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 100 ml Dry white wine ( for cooking )
• 50 g Minimum butter sweet ( for the roux )
• 50 g Wheat flour ( sifted )
• 750 ml Whole milk ( cold )
• 80 g Parmesan cheese ( grated )
• 1 pinch Nutmeg ( ground )

Instructions

1. Sautéing aromatics

   Chop the onion and garlic. Sauté them in olive oil until they are translucent and soft under the spatula.

2. Cooking the filling

   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. Making the bechamel

   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. Filling and assembling

   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. Baking

   Bake at 200°C. The surface should bubble and show a beautiful, uniform hazelnut-brown color.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Cover with aluminum foil when reheating in the oven to prevent the pasta from drying out.