Canelons D’ànec

SO WHY ON EARTH IS THERE AN ITALIAN DISH IN A BOOK ON SPANISH FOOD? IT HAS BEEN EXPLAINED TO ME THAT ON CHRISTMAS DAY, IN PARTS OF CATALONIA, IT IS TRADITIONAL TO COOK A CAPON — AN EMASCULATED ROOSTER, KNOWN LOCALLY AS A COCK WITHOUT A CROW’. WITH THE CAPON THE CATALANS MAKE A SOUP CALLED SOPA DE GALETS. GALETS ARE A LARGE PASTA SHELL ALMOST THE SIZE OF THE PALM OF A CHILD’S HAND, WHICH ARE SERVED WITH MEATBALLS COOKED IN THE SOUP. ON THE FOLLOWING DAY THE LEFT-OVER MEAT IS SHREDDED