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Canelons

Name: Canelons
Total time: 120 min
Yield: Serves 6
Cuisine: Andorra
Ingredients: 12 Lasagna Sheets; 200g Chicken Thigh; 200g Ground Pork; 1 Onion; 1 Tomato; 50g Butter; 50g All-purpose flour; 600ml Milk; A pinch Nutmeg; 50g Parmesan cheese; 2 tbsp Olive oil; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Meat filling rolled in pasta and baked with béchamel — an Andorran winter celebration dish.

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📖 The Story Behind This Dish

Canelons are Italian cannelloni as adopted in Catalonia, and in Andorra too it's customary to eat them the day after Christmas (St. Stephen's Day). Meat left over from the Christmas escudella is finely chopped, rolled in sheets of pasta, and baked with béchamel and cheese.

🌆 Where it's eaten: On St. Stephen's Day in an Andorran home, a dish of rolled pasta with golden béchamel and cheese is set on the family table.

🥕 Ingredients (serves 6)

Lasagna Sheets 12
Chicken Thigh 200g
Ground Pork 200g
Onion 1
Tomato 1
Butter 50g
All-purpose flour 50g
Milk 600ml
Nutmeg A pinch
Parmesan cheese 50g
Olive oil 2 tbsp
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Sauté the onion, chopped tomato, ground meat, and finely chopped chicken in olive oil, season with salt and pepper, and cool.
Cook the butter and flour, gradually add the milk to make béchamel, and add nutmeg and salt.
Mix a little béchamel into the filling to bind it.
Roll the filling in boiled pasta sheets and arrange in an ovenproof dish.
Pour over béchamel and Parmesan and bake at 200°C for 20 minutes.

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