Catalonian Christmas cannelloni | Canelones gratinados
This tapa is truly a Spaniards favorite. You will find these plump marinated anchovies on the counters in tapas bars throughout Spain. Because they are super delicious and really easy to do they may be the most common tapa period.
INGREDIENTS
60ml extra virgin olive oil
1 Spanish onion
6 garlic cloves
1 pinch white pepper powder
1 pinch oregano
Half kg mince pork
1 shot white wine
200ml tomate frito
Salt to season
1 tin of pork pate
Preparation
For the ragout: On a pot over medium heat, pour the olive oil and the thinly chopped onion. Cook for 10 minutes until translucent, add the finely chopped garlic and fry for 5 minutes. Add the white pepper, oregano, salt minced pork and cook for 20 minutes stirring frequently. Pour the white wine, give it a good stir and pour the tomate frito, salt and cook for a further 45 minutes. Turn off the heat and add the coarsely diced pate. Let it cool down
For the bechamel: In a saucepan over medium heat melt the butter, add the nutmeg, pepper, salt, flour and toast while stirring for about 4 minutes. Pour the milk a little at a time to form a roux. Keep adding milk while stirring until fully incorporated and silky. Bring to the boil and bring down the heat. Simmer for 5 minutes before adding the cheese. Let it simmer for a further 5 minutes and cool down.
For the pasta: Bring water to the boil. Turn off the heat and submerge the sheets of pasta. Let them hydrate for 10 minutes shaking the pot every so often for the sheets not to stick between them. Dry them with a blue cloth.
Line the pasta sheets and fill them with the ragout, distributing it evenly through the middle of each sheet and roll. Reserve.
Over a roasting tray spread a third of the bechamel. Fill the tray with the Canelones and spread over them the remaining bechamel making sure they are fully coated. Sprinkle the cheese and bake for 10 minutes in a 200 Celsius preheated oven until gratin and hot inside.
