Braised Meat Pasta with Cheese Sauce — Catalan Cannelloni
Catalan baked cannelloni filled with slow-braised chicken, pork, and beef bound in tomato, rolled in fresh pasta sheets, blanketed with bechamel, and finished gratinated with grated cheese.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Cube chicken thigh, pork shoulder, and beef into 2cm pieces. Dice onion, smash garlic cloves, grate tomato and kashar cheese. Set all aside.
Sear
Heat 40ml olive oil in a heavy pot over medium-high 1 minute. Season meats with 0.75 tsp salt and pepper, sear 5–6 minutes turning until each side is deep golden. Lift to a plate.
Sweat
Lower heat to medium, add diced onion and smashed garlic with 0.25 tsp salt, cook 4 minutes until softened and lightly golden at the edges.
Braise
Return meats with grated tomato and hot stock, bring to a simmer over medium-high 2 minutes, then cover and simmer over low 25–28 minutes until fork-tender. Lift meats out and chop finely with pan juices into a bound mince.
Build 1
Melt 30g butter in a saucepan over medium-low, whisk in flour and cook 90 seconds until straw-coloured. Stream in warm milk and whisk over medium 4–5 minutes until it coats a spoon. Stir in nutmeg. While sauce cooks, boil pasta sheets 90 seconds in salted water, drain on a damp cloth.
Build 2
Spoon mince along each pasta sheet and roll into cannelloni. Spread 1/4 cup bechamel in a medium baking dish, lay rolls in, blanket with remaining bechamel, scatter kashar cheese over top.
Crisp and plate
Bake 18–20 minutes until the top is deeply golden and sauce bubbles at the edges. Rest 4 minutes off the heat for bechamel to set, lift onto warm plates with a spatula, and serve hot.
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