Cannelloni with truffles

Cannelloni with truffles

Canelones trufados

By
From
Spanish Made Simple
Serves
4

Catalonian mothers are real professionals when it comes to making canelones, which is a dish traditionally made with the leftovers from the Catalonian escudella stew. They can be filled with many different things – however this recipe, stuffed with pork meat, apple and truffe, is the best combination ever.

Ingredients

Quantity Ingredient
extra virgin olive oil, for frying
2 small onions, finely chopped
500g minced pork
1 roasted chicken breast, Shredded
100g serrano ham, Cut into small strips
1 bay leaf
5 sprigs fresh thyme
1 large apple, Peeled and cut into small chunks
A generous drizzle sweet sherry wine
200g tinned chopped tomatoes
12 dried cannelloni pasta tubes
10g truffle
10g grated cheddar
salt
freshly ground black pepper

For the béchamel

Quantity Ingredient
100g butter
150g plain flour
1 teaspoon salt
A pinch grated nutmeg
A pinch ground white pepper
600ml milk

Method

  1. Start by preparing the béchamel. Melt the butter in a small pan over a high heat and add the flour. Stir for 5 minutes to toast the flour, then add the salt, nutmeg and white pepper and pour in the milk, a little at a time, stirring constantly. Reduce the heat to the lowest it will go and simmer for 10 minutes. If your béchamel is thicker than honey, add a bit more milk to loosen it.
  2. Pour a generous drizzle of olive oil into a frying pan and place over a medium heat. Add the onions and cook for about 4 minutes, until soft and transparent. Add the pork, chicken, Serrano ham, bay leaf, thyme, salt and pepper. Mix all the ingredients well and make sure the meat is loose. Cook for 5 minutes before adding the apple and sherry wine, then cook for a further 3 minutes and add the chopped tomatoes. Simmer for about 15 minutes, stirring from time to time. Add 4 tablespoons of the béchamel and set aside to cool.
  3. Preheat the oven to 180°C.
  4. Cover the base of an oven dish with some of the béchamel sauce. Using your hands, stuff the cannelloni tubes with the mince mixture and lay them in the oven dish. Grate the truffle straight into the white sauce, stir and then pour it all over the pasta. Top with the grated cheese and bake for about 20 minutes, until the cheese is nicely browned, then serve.
Tags:
Spanish
simple
weekday
tapas
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