Canelons de la Sombra

Introduction

Canelons de la Sombra is a traditional Catalonian dish, typically enjoyed during the holiday season. Its name, meaning "Cannelloni of the Shadow," pays homage to the dish's humble beginnings and its evolution into a beloved regional specialty. Originating in the 19th century, it was a clever way to use leftovers from festive meals, transforming them into something delightful and new.

Over time, Canelons de la Sombra has grown into a comforting and indulgent dish, featuring rich and flavorful fillings wrapped in thin pasta sheets. The dish's versatility allows for a wide range of fillings, but the traditional version includes a savory mixture of meats and béchamel sauce. This recipe promises to captivate both your sense of history and taste buds.

Ingredients

• Cannelloni pasta - 12 tubes or sheets
• Ground beef - 250g
• Ground pork - 250g
• Chicken liver - 100g
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Butter - 50g
• Flour - 50g
• Milk - 500ml
• Olive oil - 2 tablespoons
• Nutmeg - A pinch
• Salt - To taste
• Black pepper - To taste
• Tomato sauce - 200ml
• Parmesan cheese - 100g, grated
• Gruyere cheese - 100g, grated

Preparation

Step 1: Prepare the Meat Filling

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Introduce the ground beef and ground pork, cooking until browned. Stir in the chicken liver, letting it cook through. Season with salt and black pepper.

Once the meats are cooked, remove from heat and transfer to a large bowl. Allow the mixture to cool slightly before processing it in a food processor to achieve a coarse consistency. Set the filling aside while you make the béchamel sauce.

Step 2: Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes until the mixture forms a paste. Gradually whisk in the milk, ensuring no lumps form. Keep stirring the sauce until it thickens, then season with a pinch of nutmeg, salt, and black pepper.

Step 3: Combine Filling with Béchamel Sauce

Reserve a cup of the béchamel sauce for topping the pasta later. Incorporate the rest into the meat mixture, blending well. This will create a creamy filling for your cannelloni pasta.

Step 4: Stuff the Cannelloni

Using a spoon or a piping bag, fill each cannelloni pasta with the meat and béchamel mixture. Arrange the stuffed pasta in a baking dish, ensuring they are snugly fit together.

Step 5: Assemble and Bake

Preheat your oven to 180°C (356°F). Pour the tomato sauce over the arranged cannelloni. Spread the reserved béchamel sauce on top, ensuring even coverage. Sprinkle generously with the Parmesan cheese and Gruyere cheese.

Bake for approximately 30 minutes, or until the top turns golden brown and bubbly. If needed, employ a cooking timer to ensure precision. Remove from the oven, allowing it to rest for a few minutes before serving.

Serving Suggestions

Canelons de la Sombra pairs wonderfully with a fresh green salad or roasted vegetables, offering a refreshing contrast to its rich flavors. A robust red wine, such as a Cabernet Sauvignon or Rioja, greatly complements the dish.

Enjoy this dish in the spirit of its origins, sharing it with loved ones and celebrating the warmth of togetherness. Whether for a festive occasion or a comforting family meal, Canelons de la Sombra is sure to become a cherished favorite in your culinary repertoire.