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Pasta San Marti Canelones

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Made with premium quality wheat, and imbued with the special mineral qualities of the thermal waters of Caldes de Montbui, the Canelones from Barcelona company, Pastes San Marti is a perfect base for both traditional and modern cannelloni dishes.

TASTING NOTES FROM THE CURATOR

Canelones are dry, flat square sheets of pasta resembling cut-up lasagna. More popularly sold in tubes similar to manicotti, traditionally, Canelones are rolled up with the filling inside.

PREPARATION AND PAIRINGS

The Spanish Cannelloni is a hearty, meaty dish popular in Barcelona, and originating in Catalonia. Brought to Spain, and popularized by Italian chefs, it’s very easy to make:

  • Make a bechamel sauce by heating oil in a sauce pan, and stirring in flour. Keep stirring on medium heat for about 3 minutes (make sure not to let it brown!)
  • Whisk in whole milk, and continue stirring until thickened.
  • Season with salt, pepper, and nutmeg. Continue to let it cook for 10 minutes.
  • Set aside.
  • On a skillet, sautĂ© finely chopped onion and minced garlic until softened.
  • Add in ground pork and ground veal, and continue to sautĂ© for 5 minutes.
  • Add in diced chicken, and continue to sautĂ©.
  • Add in chopped chicken liver, and continue to sautĂ©.
  • Season with salt and pepper.
  • Add in brandy, and cook for another 3 minutes. Stir in parsley and a bit of tomato sauce.
  • Blend this mixture. Transfer to a bowl, and add chicken stock accordingly, until smooth and moist, but stiff enough to be piped or scooped.
  • Cook your Pasta San Marti Canelones according to instructions.
  • In a baking dish, spread some of the bechamel sauce.
  • One pasta at a time, spread a log of filling along the side, and roll it closed. Place rolled pasta into the baking dish. Continue until all squares are filled.
  • Top the cannelloni with remaining bechamel sauce, and some tomato sauce. Sprinkle grated cheese.
  • Bake in an oven that has been pre-heated at 375F, for about 15 minutes, until sauce is bubbling and cheese is melted.
  • Serve while hot.

CATALONIAN CANNELLONI CHRISTMAS

Spanish Cannelloni was brought to Spain, and introduced to the Spanish bourgeoisie by Italian chefs in the 19th century. It is now a typical dish in Barcelona, and even more so in Catalonia, where it had become a traditional holiday meal in recent decades.

Originally filled with meat, poultry, and sausages left over from Christmas Day’s escudella i carn d’olla, an impressive one-pot meal, Spanish Cannelloni is usually eaten the day after Christmas, on St. Stephen’s Day.

Storage Instructions

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.

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