Canelones De Barcelona Recipes

CANNELLONI

Steps:

• In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

CANELONES DE BARCELONA

Steps:

• 1. For the canalons: Heat oil and lard in a large skillet over medium heat for a few minutes, then add onions and garlic. Lower heat and cook until onions begin to caramelize, about 10 minutes. Add tomatoes and continue cooking until they "melt" into onions. Add chicken or turkey, chicken livers, veal, and pork to skillet, raise heat to medium, and cook 10-15 minutes, stirring frequently. Mix bread crumbs with egg, thyme, nutmeg, and salt and pepper. Stir bread crumb mixture into skillet, remove from heat, and allow to cool. 2. Preheat oven to 400°. Cook cannelloni wrappers in a large pot of boiling salted water until tender, about 3 minutes. Drain well on clean cloth towels. 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 lightly buttered baking dish just big enough to hold them. 3. For the béchamel: Heat butter in a medium saucepan over low heat, sprinkle in flour, and stir until a thick roux forms, 3-5 minutes. Add warm milk gradually and stir until mixture reduces, about 10 minutes. Season béchamel to taste with salt and pepper, pour over canalons, and sprinkle with cheese. Bake until cheese is golden brown, 15-20 minutes.

CANELONES DE GLORIA

Steps:

• Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add salt to the boiling water. One by one, add the pasta to the water, cooking until al dente, about 12-14 minutes. Drain the water, and move the pasta to a cheese cloth to cool off. Set aside. In a large pan, heat the butter on high flame until it melts and becomes foamy. Add the veal and pork and cook on high until it is completely browned. Add the jamon, cooking it until it softens. Drain the fat from the pan. Add the milk, flour and parmesan, combine well. Add the truffles, salt, pepper, nutmeg, combine and bring to a simmer. Cook 10-12 minutes, stirring often. Take the pan off the heat, and let it cool. Stir in the egg. Once the meat is cool enough to handle, evenly divide the mixture among the pasta. Put the mixture at one end, and roll the pasta up. (If you are using the pasta tubes, simply stuff them with the mixture.) Place the rolls in a 9 inch square baking dish, in a single layer. Cover with the Béchamel, and top with the remaining parmesan cheese. Bake 25 minutes, until bubbling and the cheese is crispy and golden brown. Salsa Béchamel: Heat milk in a medium pan until almost boiling, being careful not to scorch the bottom. Melt butter in another medium saucepan. Add flour slowly, stirring out any lumps, until it is smooth. Cook until it is a light golden color, about 5-6 minutes. Add the hot milk to the butter pan, very slowly, rapidly whisking until smooth. Add the salt pepper and nutmeg, continuing to whisk until it comes to a boil. Remove from heat.