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San Esteban cannelloni, traditional Catalan recipe

San Esteban cannelloni, traditional Catalan recipe



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Christmas is a time of excess: gifts, drinks, and, of course, food. Christmas and New Year's Eve dinners are occasions to get together as a family, and in them we always cook in excess, so we must take advantage of the leftovers.

To teach children not to waste food, and also that with a few scraps of meat you can get a delicious dish. These cannelloni from San Esteban are a typical recipe from the region of Catalonia (Spain), a dish from the grandmothers that everyone will like.

  • Cannelloni sheets
  • 300 gr. minced beef
  • 300 gr. chicken breast or other meat
  • 1 onion and 1 clove of garlic
  • 1 l. milk
  • 125. g of butter or margarine
  • Olive oil
  • Flour
  • Grated cheese
  • Salt and pepper

1. Chop the onion and garlic very finely. Chop the chicken, or the meat that we have left over from the Christmas meal, into small cubes.

2. Heat oil in a frying pan, add the onion and garlic and fry over medium heat. When it is transparent add the meat and let it continue to fry for about 15 more minutes, until it is well done. Reserve the meat to fill the cannelloni.

3. Hydrate the cannelloni sheets according to the manufacturer's instructions. Cool the plates by passing them through cold water, place them on a flat surface and fill with the meat with the help of a spoon, roll up the cannelloni and place them in a baking dish.

4. Preheat the oven to 185º, prepare a béchamel sauce and then pour it over the source with the cannelloni. Sprinkle some grated cheese on top and put the pan in the oven for about 10 minutes, so that the cheese is gratin.

Here you have other recipes with scraps, a recycling menu.

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