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Barcelona Canalones
From Dorothy McNett's recipes at www.dorothymcnett.com. This pasta dish is very typical of Barcelona. It sounds a bit Italian, and that is because canalones is the Spanish version of the pasta dish brought to Barcelona in the 19th century by Italian migrants. (cannelloni)
2-3 tablespoons olive oil
1 pound ground meat (typical to use a mixture of ground beef, pork, and chopped chicken livers)
1 large onion, chopped
3-4 green onions, chopped
3 tablespoons sherry or white wine
1 tablespoon minced fresh thyme
2 - 3 large red ripe tomatoes, chopped (about 2 cups)
2 tablespoons chopped fresh parsley
1/2 cup unsalted butter
1/2 cup all purpose unbleached flour
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
4 cups milk, warmed
1 package (8-9 oz.) cannelloni tubes
1 large tomato, pureed (or 1/2 cup tomato sauce)
1 cup grated Manchego cheese
2-3 tablespoons snipped fresh parsley, for garnish at serving time
In heavy bottomed saute pan or skillet, heat the oil and then add the ground meats. Add the diced onion and green onions. Cook and stir over medium high heat about 7-10 minutes, or until nicely browned. Add sherry, thyme, chopped tomatoes and parsley. Cook and stir about 3 - 4 minutes to evaporate most of the liquids. Set aside to cool.
Warm the milk in a glass measuring cup about 2-3 minutes. Set aside. In glass or ceramic batter bowl, melt the butter 30 seconds in microwave. Whisk in the flour, salt and nutmeg. Whisk in the warm milk, blending and whisking to get all of the flour incorporated. Cook 2 minutes, whisk, cook another 1 minute, whisk. Repeat another 1 minute, or as needed, to make a wonderful thickened sauce. (Or cook in a saucepan, whisking constantly until nice and smooth.)
Preheat oven to 350 degrees. Butter or oil a baking dish large enough to hold the cannelloni in a single layer. Fill the cannelloni tubes with the meat mixture, using a spoon. Lay them side by side in the dish, pour the white sauce over. Sprinkle with the tomato sauce or pureed tomato. Top with grated cheese. Bake 40-45 minutes. Sprinkle the snipped parsley over the top for a great garnish, and serve!
Recipe created 2013-09-15.
