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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.
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.
Temporarily out of stock
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Try these instead
Similar finds, available now.
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, 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.
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.
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.
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