Cata­lan Can­nel­loni

Can­nel­loni was in­tro­duced to Catalunya by the Ital­ian chefs who cooked for the up­per class so­ci­ety in Barcelona dur­ing the 19th cen­tury. Th­ese days, the dish is el­e­vated with pre­mium in­gre­di­ents like truf­fles and foie gras.

Epicure - - ENTERTAINING & TRAVEL -

can­nel­loni fill­ing

200g pork belly, diced 500g beef cheek, diced 50ml ex­tra vir­gin olive oil 300g onions, juli­enned 75g car­rots, juli­enned 75g to­mato sauce 25g brandy

50g Port wine (or red wine) 1 bay leaf

250g beef stock 400ml milk

25g bread­crumbs 125g seared foie gras 20g black truf­fle, sliced salt, to sea­son black pep­per, to sea­son

» On a pan, sear pork belly and beef cheek un­til golden brown. Trans­fer the meats onto an oven tray.

» Add ex­tra vir­gin olive oil and onions, then bake at 150°C, stir­ring ev­ery 10 min­utes, un­til onions turn soft.

» Add car­rots and cook for 10 min­utes. » Add to­mato sauce and cook for 5 more min­utes.

» Deglaze the tray with brandy and Port. » Add bay leaf and beef jus and cook for 10 min­utes

» Add milk and bread­crumbs and cook un­til meat is soft, for 20 min­utes.

» Cool meat mix down to room tem­per­a­ture and pass it through a meat grinder.

» Sear foie gras un­til golden brown, then dice it up.

» Add foie gras and truf­fles to the grinded mix.

» Sea­son with salt and black pep­per, then trans­fer the mix into pip­ing bags.

cepes béchamel

5 Span­ish onions, finely diced 20ml olive oil

1 litre milk

25g dried cepes pow­der (avail­able at Culina)

40g French but­ter

20ml ex­tra vir­gin olive oil

80g flour salt, to sea­son

» In a pan, slowly sweat onions with olive oil and salt for two hours. » Bring the milk to boil, then add cepes pow­der. Mix and turn off the fire

» In a pan, cook onions, but­ter, ex­tra vir­gin olive oil and flour for 5 min­utes.

» In the same pan, add milk mix­ture and cook for 5 more min­utes.

» Blend béchamel sauce in the Ther­momix. » Strain the béchamel sauce.

» Keep it chilled.

can­nel­loni

10 pieces of can­nel­loni pasta 1kg can­nel­loni fill­ing 500ml cepes béchamel 20g fresh black truf­fle, sliced

» Cook can­nel­loni pasta for 8 min­utes. Once cooked, cool it down in ice.

» Spread open the can­nel­loni pasta into a pasta sheet and pipe 100g of can­nel­loni fill­ing on a side of the pasta, then roll it. » Warm up the cepes béchamel and put a bit on a bot­tom of an oven tray that can fit the canel­loni. Then add canel­loni to the oven tray and cover it with the rest of the béchamel.

» Bake the can­nel­lo­nis at 180°C for 10 min­utes.

» Be­fore serv­ing, add sliced black truf­fles on the can­nel­loni.

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