CANELONES A LA CATALANA {CANNELLONI CATALAN STYLE}
- Within a week, nearly every aspect of Spaniards´ lives have changed due to the Covid-19 pandemic. There have been changes with enormous implications, too. Our border ir more or less closed, our provinces are in a state of emergency as our health system strains to keep up with an every increasing flow of sick patients into our hospitals. Wow, it looks as if I was talking about a science fiction film. Is this going to have consecuences in the way we are, the way we feel. What is it that we miss the most?, well I have it clear, hug my loved ones, we are all the same I guess. If we want to stop this, we have there´s nothing else we can do.
- This is the reason I´ve just made three cannelloni, I´m trying to eat more veggies during the quarantine simply because we can´t go out to walk or exercise.
- This recipe is from a book my aunt gave me (in 1980) who lives in Barcelona and it´s true we all prefer the ones who just have meat and bechamel.
CANELONES A LA CATALANA
Tiempo de preparación: 1 hora y media aproximadamente
Dificultad: No muy difícil
INGREDIENTES PARA 4 PERSONAS
12 canelones (he usado las láminas que se ponen a remojo en agua)a remojo un par de horas antes, si no habrá que cocerlas.
50 gramos de carne de ternera
50 gramos de carne magra de cerdo
150 gramos de carne de pollo
50 gramos de jamón dulce
25 gramos de foie-gras
Bechamel, aproximadamente medio litro
1 cebolleta finamente picada
25 gramos de queso rallado
Un poco de vino blanco, 1/4 de vaso aprox.
1 cucharada de tomate concentrado
1/2 vaso de caldo
PROCEDIMIENTO
1. Yo he hecho a la plancha las carnes en trocitos sin huesos poco a poco porque tengo picadora y las he picado después de hacerlas, el sabor es mas intenso, pero no hay ningún problema en hacerlas una vez picadas. Pone
2. Se añade la cebolla picada, se rehoga con la carne.
3. Cuando está dorada, se añade el vino. Se deja cocer unos minutos hasta que evapora. Añadir el tomate y el caldo, sazonar y reservar. Pasarlo por la máquina de picar en este momento.
4. Añadir a la carne picada el foie-gras.
5. Dividir la masa entre las láminas que se quiera y rellenar los canelones con una cucharada de relleno, enrollarlos y cubrir con la bechamel. Espolvorear con el queso rallado y gratinar hasta que esté dorado, aproximadamente durante 30 minutos, para entonces estará gratinado y en ebullición. Servir.
CANNELLONI CATALAN STYLE
Time on hand: 1 hour and a half aprox.
Difficulty: Not so difficult
INGREDIENTS SERVES 4
12 cannelloni sheets (I´ve used those sheets that don´t need pre-cooking) soaked in water a couple of hours before.
50gr beef
50 gr pork
150gr chicken breasts
50gr parma ham
25gr foie-gras
Half litre of bechamel sauce
1 onion finely chopped
25gr grated cheese
2tbsp white wine
1tbsp tomato sauce concentrated
1/2 glass of broth
METHOD
1, I´ve cooked the meats in a frying pan with a little bit of olive oil because I have a grinder at home and I´ve grinded everything after I´ve cooked them, their flavour is much more intense, but there´s no problem if you ask the butcher to grind them for you and cook them after.
2. Add the chopped onion, combine with the meats.
3. When the onion is golden colour, add the wine. Leave it cook for some minutes or until evaporates. Add the tomato, the broth, season and reserve. Grind the meats now if you haven´t bought them grinded.
4. Add the foie-gras and mix well.
5. Dry the sheets of cannelloni well and divide the meats mixture in the portions needed and put a tbsp in each sheet and roll them. Arrange them in a baking dish, pour the bechamel sauce and scatter the cheese over the top. Place the dish in the oven to bake it for 30 minutes, by which time it should be golden brown and bubbling. Serve.
¡LISTO!/DONE!
Tiempo de preparación: 1 hora y media aproximadamente
Dificultad: No muy difícil
INGREDIENTES PARA 4 PERSONAS
12 canelones (he usado las láminas que se ponen a remojo en agua)a remojo un par de horas antes, si no habrá que cocerlas.
50 gramos de carne de ternera
50 gramos de carne magra de cerdo
150 gramos de carne de pollo
50 gramos de jamón dulce
25 gramos de foie-gras
Bechamel, aproximadamente medio litro
1 cebolleta finamente picada
25 gramos de queso rallado
Un poco de vino blanco, 1/4 de vaso aprox.
1 cucharada de tomate concentrado
1/2 vaso de caldo
PROCEDIMIENTO
1. Yo he hecho a la plancha las carnes en trocitos sin huesos poco a poco porque tengo picadora y las he picado después de hacerlas, el sabor es mas intenso, pero no hay ningún problema en hacerlas una vez picadas. Pone
2. Se añade la cebolla picada, se rehoga con la carne.
3. Cuando está dorada, se añade el vino. Se deja cocer unos minutos hasta que evapora. Añadir el tomate y el caldo, sazonar y reservar. Pasarlo por la máquina de picar en este momento.
4. Añadir a la carne picada el foie-gras.
5. Dividir la masa entre las láminas que se quiera y rellenar los canelones con una cucharada de relleno, enrollarlos y cubrir con la bechamel. Espolvorear con el queso rallado y gratinar hasta que esté dorado, aproximadamente durante 30 minutos, para entonces estará gratinado y en ebullición. Servir.
CANNELLONI CATALAN STYLE
Time on hand: 1 hour and a half aprox.
Difficulty: Not so difficult
INGREDIENTS SERVES 4
12 cannelloni sheets (I´ve used those sheets that don´t need pre-cooking) soaked in water a couple of hours before.
50gr beef
50 gr pork
150gr chicken breasts
50gr parma ham
25gr foie-gras
Half litre of bechamel sauce
1 onion finely chopped
25gr grated cheese
2tbsp white wine
1tbsp tomato sauce concentrated
1/2 glass of broth
METHOD
1, I´ve cooked the meats in a frying pan with a little bit of olive oil because I have a grinder at home and I´ve grinded everything after I´ve cooked them, their flavour is much more intense, but there´s no problem if you ask the butcher to grind them for you and cook them after.
2. Add the chopped onion, combine with the meats.
3. When the onion is golden colour, add the wine. Leave it cook for some minutes or until evaporates. Add the tomato, the broth, season and reserve. Grind the meats now if you haven´t bought them grinded.
4. Add the foie-gras and mix well.
5. Dry the sheets of cannelloni well and divide the meats mixture in the portions needed and put a tbsp in each sheet and roll them. Arrange them in a baking dish, pour the bechamel sauce and scatter the cheese over the top. Place the dish in the oven to bake it for 30 minutes, by which time it should be golden brown and bubbling. Serve.
¡LISTO!/DONE!
Publicar un comentario