Traditional Catalan Cannelloni “Canelons”

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Traditional Catalan Cannelloni “Canelons”
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# Ingredients

# Ragu Filling

* 1/4 cup Olive Oil
* 1 Spanish Onion chopped
* 2 Garlic Cloves minced
* 1 Carrot finely chopped
* 1 Celery finely chopped
* 1 cup Diced Tomatoes
* 8 oz Ground Beef
* 8 oz Ground Pork
* 3 oz Jamon Serrano or Prosciutto finely chopped
* 1 tsp Ground Nutmeg
* Salt & Pepper

# Bechamel Sauce

* 4 tbsp Unsalted Butter
* 3 tbsp All Purpose Flour
* 2 cups Whole Milk
* 1/4 tsp Ground Nutmeg
* Salt & Pepper
* 1/2 cup Parmigiano Reggiano or Manchego

# Assembly

* Cooking Spray
* 20 Canelons Pasta Sheets or 3 fresh lasagna sheets cut into 5 x 6 inch rectangles
* 4 oz Parmigiano Reggiano or Manchego grated

# Instructions

1. Heat oil in a large skillet over medium heat. Once hot add onions and garlic. Lower heat and cook until onions begin to caramelize, about 10 minutes. Add tomatoes, carrot and celery then continue cooking while stirring until tender, 8-10 minutes.
2. Add the ground beef & pork then raise the heat to medium, and cook 10 minutes, stirring frequently. Once cooked through add chopped Jamon Serrano, nutmeg and salt and pepper. Stir to combine.
3. Let the mixture cool for 10-15 minutes then add to a food processor then blitz for 20-30 seconds until a smooth mixture forms. Set aside.
4. Preheat oven to 400 F.
5. In a medium saucepan, melt the butter over medium heat. When the butter is melted, stir in the flour and cook until it bubbles and looks foamy, about 5 minutes. Add the milk and bring to a simmer, whisking almost constantly until the sauce thickens, 8 to 10 minutes. Stir in the parmesan, nutmeg and salt and pepper to taste.
6. Bring a large pot of salted water to boil. Add the pasta and cook to al dente, about 6 minutes. Drain and pat dry between clean kitchen towels.
7. Spoon a small amount of meat mixture along one side of each wrapper, covering no more than one-third of its surface, then carefully roll each one into a tube, starting from the meat side. As canalons are filled, place them seam side down, side by side, in a greased baking dish just big enough to hold them.
8. Pour the bechamel over the canelons, then scatter on the Manchego cheese. Bake the canelons until browned and bubbling, about 20 minutes. Let cool for 5 minutes then serve.

My god those look delicious 😳

This is getting made TONIGHT

Yummy

Discovering the Flavorful Wonders of Traditional Catalan Cannelloni: "Canelons"

Tucked away in the northeastern region of Spain, Catalonia is renowned for its rich gastronomy, steeped in Mediterranean traditions and flavors. Amidst the array of regional specialties, one dish stands out as a true representation of Catalan cuisine: Canelons, a delicious and hearty traditional Catalan cannelloni. This mouthwatering dish has become an integral part of the country’s culinary heritage, and in this article, we’ll delve into the history, ingredients, and preparation of these succulent, rolled pasta creations.

History and Origin

Canelons have been a staple in Catalan cuisine for centuries, dating back to the 12th century when the first caneloni-like pasta, known as "concone," was introduced to the region by the Italians. Over time, Catalan chefs adapted the recipe, using local ingredients and adding their own twist to create the unique, flavorful Canelons we know and love today.

Ingredients and Preparation

Traditional Canelons consist of thin, pasta sheets (usually made from durum wheat semolina and water) filled with a rich meat and onion ragù, typically using a combination of beef, pork, and chicken. The filling is then seasoned with salt, black pepper, and a pinch of cinnamon, before being carefully wrapped around the pasta to create the iconic, cylindrical shape.

To prepare the filling, onions are caramelized in olive oil, adding a sweet and savory flavor to the dish. Minced beef, pork, and chicken are then added, cooked until browned, and simmered with tomatoes, red wine, and herbs. The filling is finally flavored with nutmeg and parsley, providing an aromatic depth to the Canelons.

Presentation and Serving

Once cooked, Canelons are typically served in a baking dish, topped with a generous layer of béchamel sauce, a mixture of butter, flour, milk, and Parmesan cheese. A sprinkle of parsley and grated cheese completes the dish, adding a burst of freshness and a nod to its Mediterranean heritage.

Traditional Serving and Variations

Canelons are often served as a main course or as a first course in a traditional Catalan meal, accompanied by a side of vegetables or a simple salad. For special occasions, such as festivals and family gatherings, the dish is often augmented with additional flavors, like chopped ham or anchovies.

In modern times, chefs have introduced creative variations, incorporating different ingredients, such as truffles, wild mushrooms, or goat’s cheese, to enhance the flavor profile of this beloved dish. These innovations have helped keep Canelons relevant and exciting, appealing to both traditionalists and adventurous palates.

Conclusion

Catalonia’s traditional Canelons are a testament to the region’s rich culinary history and the creativity of its chefs. This dish, with its rich, savory filling and delicate pasta wrapper, is a staple of Catalan cuisine, providing comfort and delight to generations of food enthusiasts. Whether served as a main course, a snack, or an indulgent treat, Canelons are sure to transport you to the warm, sunny hills of Catalonia, where the passion for food and tradition are at the heart of every culinary experience.

Traditional Catalan Cannelloni “Canelons”

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