San Esteban Canelones

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

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.

Ingredients

Europe
Spain
San Esteban
Pasta
Christmas Day

San Esteban Canelones

Ingredients

Method

Photos