Catalan Canelons

Introduction

Canelons, known in Catalan cuisine as "Canelons a la Catalana," are an exquisite dish traditionally served on the 26th of December, also known as Saint Stephen's Day (Sant Esteve) in Catalonia. This special day is celebrated with a feast of these savory tubes filled with leftover meat from the Christmas feast, cleverly repurposed and embraced by Catalan families. Originating from Italy, cannelloni made their way to Catalonia in the 18th century, gaining immense popularity, becoming a signature dish cherished for generations. Over the years, it has evolved with local twists and flavors, embodying the rich culinary traditions of the region.

Ingredients

• Pasta tubes (cannelloni) - 12 pieces
• Ground beef - 200g
• Ground pork - 200g
• Cooked chicken - 100g (leftovers)
• Chicken liver - 50g
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Bay leaf - 1
• Olive oil - 2 tablespoons
• Tomato puree - 2 tablespoons
• Flour - 1 tablespoon
• Milk - 500ml
• Butter - 3 tablespoons
• Nutmeg - A pinch
• Salt - To taste
• Pepper - To taste
• Grated cheese (Parmesan or Gruyère) - 100g
• Breadcrumbs - 50g (optional for topping)

Preparation

Meat Filling

To make the rich meat filling for the canelons, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent. Incorporate the garlic and sauté until fragrant. Add the beef, pork, and chicken and cook until the meat browns evenly. Stir in the chicken liver and continue cooking for another 5 minutes. Add the bay leaf and tomato puree, cooking for 10 more minutes. Season the mixture with a pinch of nutmeg, salt, and pepper. Set aside the mixture and allow it to cool before filling the canelons.

Bechamel Sauce

In a separate saucepan over medium heat, melt the butter. Stir in the flour and cook to remove the raw taste, creating a roux. Gradually add the milk, stirring continuously to avoid lumps, until a smooth sauce forms. Cook until the sauce thickens to desired consistency. Season it with a pinch of nutmeg, salt, and pepper. The sauce should be creamy to envelop the pasta perfectly.

Assembly and Cooking

Preheat your oven to 180°C (356°F). Prepare a large baking dish by spreading a layer of bechamel sauce at the base. Fill each cannelloni tube with the meat mixture using a spoon or piping bag. Place the filled tubes in the prepared dish. Pour the remaining bechamel sauce over the canelons, ensuring they are fully coated. Sprinkle the grated cheese and breadcrumbs evenly over the top for a golden crust. Bake in the oven for approximately 30 minutes or until the top is bubbly and golden brown. If needed, refer to a cooking timer to keep track.

How to Enjoy

Serve the Catalan Canelons hot from the oven. Pair them with a light salad to complement the meal. Traditionally, these canelons are enjoyed with a crisp white wine, enhancing the flavors beautifully. If you have any grated cheese or breadcrumbs left, feel free to add a little extra crunch and flavor at the table.