Name: San Esteban Canelones
Yield: Serves four to Eight
Cuisine: Spanish
Ingredients: 50 g/2 oz/¼ cup butter; 60 ml/4 tbsp olive oil; 1 onion, finely chopped; green salad, to serve; salt and ground black pepper; 50 g/2 oz/½ cup plain (all-purpose) flour; 250 g/9 oz raw or cooked chicken; 150 g/5 oz raw chicken livers or cooked stuffing; 900 ml/1½ pints/3¾ cups milk; 150 g/5 oz raw pork or cooked ham, gammon or sausage; 75 g/3 oz/1 cup grated fresh Parmesan cheese; fresh nutmeg, to taste; 2 ripe tomatoes, peeled and finely chopped; 16 no pre-cook cannelloni tubes; 90 ml/6 tbsp crème fraîche or double (heavy) cream; 2 garlic cloves, finely chopped; 1 carrot, finely chopped; 5 ml/1 tsp fresh thyme; 30 ml/2 tbsp brandy; 2.5 ml/½ tsp dried thyme; 25 g/1 oz/2 tbsp butter

Preparation info

Serves
four to Eight

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Catalans are fond of pasta, and canelones are traditional on San Esteban, the day after Christmas Day, and are often made in large quantities. Try to keep all the chopped stuffing ingredients the same size - small dice. Spanish stores sell squares of pasta tor cooking then rolling, but ready prepared cannelloni tubes have been used here.