Pasta San Marti Canelones

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.

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, sauté finely chopped onion and minced garlic until softened.
• Add in ground pork and ground veal, and continue to sauté for 5 minutes.
• Add in diced chicken, and continue to sauté.
• Add in chopped chicken liver, and continue to sauté.
• 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.

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.

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.