|
olive oil, for frying |
200g |
chicken breast, cut into pieces |
150g |
minced beef |
150g |
smoked lardons |
100g |
white butifarra sausage, finely chopped |
100g |
foie gras or chicken livers, cut into cubes |
2 |
small onions, finely chopped |
1 |
bay leaf |
|
sea salt |
|
freshly ground black pepper |
350ml |
double cream |
50ml |
dry sherry |
10-12 |
fresh cannelloni or thin lasagne sheets |
60g |
grated serrat (a mature cow's milk cheese from the catalan pyrenees) or any mature, hard manchego cheese |