Day-After-Christmas Cannelloni

Name: Day-After-Christmas Cannelloni (Canelons de Carn)
Yield: Serves 8 as a first course, 4 as a main course
Cuisine: Catalan
Ingredients: 1¼ cups freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, or more to taste; 1¼ cups freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, or more to taste; 8 squares (about 6 by 6 inches) fresh egg pasta, or 8 (7 by 4 inches) no-boil lasagna noodles without curly edges; 8 squares (about 6 by 6 inches) fresh egg pasta, or 8 (7 by 4 inches) no-boil lasagna noodles without curly edges; 8 squares (about 6 by 6 inches) fresh egg pasta, or 8 (7 by 4 inches) no-boil lasagna noodles without curly edges; 2½ tablespoons all-purpose flour; 3½ tablespoons unsalted butter; About 1 cup whole milk; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 8 to 10 ounces veal shoulder or beef chuck, cubed; 8 to 10 ounces pork shoulder, cubed; 2 medium-size bone-in, skinless chicken thighs; 8 to 10 ounces veal shoulder or beef chuck, cubed; About 3 cups chicken stock or broth, or more if needed; 4 large chicken livers; ¼ cup medium-dry sherry; About 3 cups chicken stock or broth, or more if needed; 4 medium-size garlic cloves, peeled and lightly smashed; 1 medium-size tomato, chopped; 3 tablespoons olive oil; 1 medium-size onion, chopped

Canelons de Carn

Preparation info

Serves
8
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

It’s December 26 and Catalans are still feasting, gathering around the table again for Sant Esteve. The centerpiece of the saint’s day meal are these luscious cannelloni, filled with the ground meat of the rostit (roast) and escudella (multimeat boiled dinner) left over from the festivities of the previous two days. Although I’ve given instructions for making the roast meat filling from scratch—it takes some time but not much work—you can certainly improvise with your own holi

Ingredients

Europe
Spain
Main course
Mediterranean
December
Catalonia

Ingredients

Method