Catalonian Christmas Cannelloni Recipe (Canelones Gratinados)

Catalonian Christmas Cannelloni is a dish from Catalonia, as the name says. It is traditionally cooked on the 26th of December. As this dish is so popular, however, Catalans eat it all year long. Check out our Cannelloni Recipe with minced pork.

Canelones Gratinados was traditionally prepared with the leftover from the Christmas dinner. For this recipe; however, we will use minced pork.

What is Cannelloni?

Cannelloni is a type of pasta in the shape of a short tube stuffed with different fillings.

Cannelloni filling ideas

There are many options for how to stuff cannelloni. Here are some of our favorites:

• Broccoli and cauliflower
• Crab and scallop
• Cheese
• Bolognese
• Spinach, cheese, and tomato
• Prosciutto, pumpkin, and sage
• Chicken, spinach, and ricotta
• Pesto chicken

How to make Canelones Gratinados

Ragout:

1. Heat extra virgin olive oil in a pot over medium heat and add one thinly chopped medium-sized onion—Fry for around five to ten minutes.

2. Add six finely chopped cloves of garlic and fry for another five minutes.

3. Add one teaspoon of white pepper and oregano, a pinch of salt, and one pound (half a kilo) of minced pork. Cook everything for around 20 minutes and stir frequently.

4. Pour one glass of white wine and stir. Now, add seven ounces (200 ml) of tomato Frito and cook on low heat for another 45 minutes. Stir occasionally.

5. Turn off the heat and add the coarsely diced Paté Ibérico.

6. Let the ragout cool down while you are preparing the bechamel and the pasta.

Bechamel:

1. Add extra virgin olive oil, 2.1 ounces (60 grams) salted butter, nutmeg, pepper, and salt to a large skillet, and heat up until the butter is melted.

2. Add five tablespoons of flour and frequently stir until the mixture has a golden color.

3. Slowly start adding two cups of whole milk a little at a time so that it all fully integrates. Keep adding milk while stirring until there are no lumps left. Simmer for five minutes.

4. Add 3.5 ounces (100 grams) of grated cheese and let it simmer for another five minutes.

Pasta

1. Bring water to a boil and turn off the heat.

2. Submerge the sheets of pasta and leave them for ten minutes in hot water. Shake the pot every so often to avoid that the pasta sheets stick to each other.

3. Dry the pasta sheets on a paper towel.

Assembly

1. Optional: Spread half of the Bechamel over a tray.

2. Fill the pasta sheets with the ragout and roll.

3. Place the Canelones on top of the bechamel in the tray (Tip: Unlike in our photo, leave a bit of space between the pasta rolls for easier serving).

4. Spread the remaining Bechamel over the pasta rolls and sprinkle the cheese on top.

5. Bake for around 15 to 20 minutes (or until the cheese starts to golden).