Name: Catalan Cannelloni (Canalons)
Yield: Serves 6 (makes about 12 large cannelloni)
Cuisine: Spanish
Ingredients: 300 g/10 oz chicken breast, minced (ground); 12-18 cannelloni sheets (depending on size), or fresh pasta cut into 13 cm/5 inch squares; 300 g/10 oz pork, minced (ground); 50 g/2 oz/4 tbsp butter; Freshly grated nutmeg; 6 garlic cloves, crushed; 2 tomatoes, peeled, de-seeded and chopped; 2 onions, diced; 3 tbsp olive oil or pork lard; 1 litre/1¾ pints/4 cups creamy milk; 2 tbsp breadcrumbs; Salt and freshly ground black pepper; 1 medium egg, beaten; 50 g/2 oz/generous ⅜ cup plain (all-purpose) flour; Olive oil, for cooking; Ground cinnamon, to taste; 100 ml/3½ fl oz/generous ⅓ cup vi ranci or Oloroso sherry; 4 chicken livers, finely chopped; 1 onion, peeled and cut in half; 6 tbsp freshly grated Parmesan cheese

Preparation info

Serves
6
(makes about 12 large cannelloni)

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Cannelloni have featured on Catalan menus for centuries. Catalans will claim that they gave the Italians their risotto rice and took back the cannelloni in exchange. Canalons are comm on fare while other Italian dishes such as lasagne are unheard of, a strange state of affairs. This is a popular Boxing Day dish and although it’s quite a fiddle it’s great to prepare ahead for easy entertaining.

Many traditional recipes call for lamb’s brains to be added with the

Ingredients

Europe
Spain
Italy
Navarre
Galicia
Asturias
Starter
Catalonia
Mediterranean

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