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Canelons de Sant Esteve
Cannelloni with roast meat and béchamel
Canelons de Sant Esteve: Catalan cannelloni filled with roast meats under béchamel, for 26 December
This contains pork (pork shoulder). On 26 December, Sant Esteve, Catalan families gather again and eat canelons, made from the meats left over from Christmas Day's carn d'olla or the roast. Rolled in pasta sheets, covered in béchamel and grated cheese and baked until bubbling, they are the reason many people say Sant Esteve is the better of the two feasts. This version cooks the meats from scratch, so you can make it any time. Cheeses like parmesan use animal rennet. Chef's tip: mince the meat finely and cook it down until it is moist but not wet, or the canelons go soggy.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 3 tbsp olive oil
- 10 ½ oz boneless chicken thighs
- 10 ½ oz pork shoulderin 4 cm cubes
- 7 oz beef chuckin 4 cm cubes
- 2 onionschopped
- 1 carrotchopped
- 1 ripe tomatograted
- ¾ cup water
- 1 slice white breadsoaked in 3 tbsp milk
- 1 tsp salt
For the pasta
For the béchamel
- 2 ⅛ oz butter
- 2 ⅛ oz plain flour
- 4 ¼ cups whole milk
- ¼ tsp ground nutmeg
- ½ tsp salt
To finish
- 2 ⅛ oz grated parmesan or emmentaluse a vegetarian-rennet cheese if you prefer
- ⅔ oz butterin small pieces
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Method
0/8 doneStep 1: Heat 3 tbsp olive oil in a casserole over a medium-high heat and brown 10 ½ oz boneless chicken thighs, 10 ½ oz pork shoulder and 7 oz beef chuck in batches for 8 minutes until golden all over. Lift out.
10 minStep 2: Add 2 onions and 1 carrot and cook gently for 20 minutes until soft and deep brown. Add 1 ripe tomato and cook for 5 minutes.
25 minStep 3: Return the meats with ¾ cup water and 1 tsp salt, cover and simmer gently for 50 minutes, until the beef is tender, the pork has reached at least 160°F and the chicken 165°F.
50 minStep 4: Lift out the meat and mince it with the vegetables and 1 slice white bread in a food processor or mincer until fine. Return to the pan and cook for 3–5 minutes, stirring, until moist but not wet. A common mistake is a runny filling, which makes soggy canelons. Cool.
5 minStep 5: Cook 24 cannelloni sheets (square) in boiling salted water according to the packet, then spread them on clean tea towels.
10 minStep 6: Make the béchamel: melt 2 ⅛ oz butter, stir in 2 ⅛ oz plain flour and cook for 2 minutes without browning. Whisk in 4 ¼ cups whole milk gradually and simmer for 6–8 minutes, until it coats a spoon thickly. Season with ¼ tsp ground nutmeg and ½ tsp salt.
10 minStep 7: Heat the oven to 400°F (350°F fan). Put a spoonful of filling along one edge of each sheet and roll up. Lay seam-side down in a buttered baking dish.
Step 8: Pour the béchamel over to cover, sprinkle with 2 ⅛ oz grated parmesan or emmental and dot with ⅔ oz butter. Bake for 20–25 minutes, until bubbling and golden brown on top. Rest for 5 minutes before serving.
25 min
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 42 g
- Carbs
- 58 g
- Fat
- 35 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does canelons de Sant Esteve take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of onions?
- 2 shallots per onion.
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Perfect for:Christmas