I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni.
Ingredients
You will need (for 6-8):
- 25g dried porcini mushrooms
- 30g butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 225g minced veal or chicken
- 225g minced pork
- 100g Serrano ham, thinly sliced then blended in a food processor
- 25g plain flour
- 300ml full fat milk
- 1 tbsp fresh parsley, chopped
- Nutmeg
- 16 lasagne sheets
- 100g Manchego cheese, grated
- Salt and pepper
For the béchamel: - 6 cloves
- 4 bay leaves
- 1.2 litres full fat milk
- 80g butter
- 80g plain flour
Method
Soak the mushrooms in boiling water for 30 minutes then drain and finely chop. Put the onion, cloves and bay leaves into a pan with the milk for the béchamel sauce and bring to the boil, remove from the heat and allow to cool.
For the filling fry the onion and garlic in the butter for about 10 minutes then add the porcini, veal (I used chicken) and pork. Fry for a few minutes before adding the Serrano ham. After a few more minutes add the flour, cook for one minute and then add the (300ml) milk. Bring to the boil then simmer for five minutes. Stir in the parsley, nutmeg and some salt and pepper.
Add the lasagne sheets to some boiling water for a few minutes then remove and lay them out so they don’t stick together. Put a little of the filling onto each sheet and then roll up to form the canalons. Put these into a baking dish. Preheat the oven to 200C.
To make the béchamel melt the butter over a low heat and then add the flour. Cook for a minute before straining in the infused milk. Simmer the sauce until it is smooth and thick then pour over the canalons and cover it all with the Manchego. Bake for 30 minutes.
Initially when I looked at the ingredient list it put me off, however, it was well worth it if a little expensive. It was pretty simple to make the only issue I had was not being able to get minced veal; fortunately good old Rick said I could use minced chicken.
This looks delicious! I love this challenge I’m going to have to instate in my house a couple of times a month I have so many cook books that I only look at!
Keep me away from this – I can’t control myself around Serrano ham.
Really yummy meal you’ve got here!
absolutely beautiful… I love a big carb fix every now and then so this would be ideal… SO excited that you’ve played along, it is lovely to have you on board… a great random recipe choice, so glad you liked it!
this sounds comforting to me, that bechamel sauce and the cheese topping must have made this dish very delicious! Making something on the page that opens is indeed very challenging..!
That sounds like a fun idea, opening a cookbook & cooking the recipe from which page it opens on.
What a fun idea and these look so delicious and comforting!
This bake looks so yummy! Looking at the ingredients I can imagine that it was very flavorful and filling dish.
This sounds delicious! Love the flavours in this dish especially that creaminess that comes from the cheese.
There’s plenty going on in the dish but all came together for a wonderful outcome. Never tried before but why not to new recipes. After all that’s why I like to exchange comments with bloggers. And at the same time, learn new recipes.
What a cool challenge idea! I would have skipped this after seeing expensive mushrooms and VEAL, but I’m glad you made it through. Looks tasty!
This sounds and looks super duper delicious with serrano. I would love some of your cannelloni right now!
I would not know where to start with this dish, it seems so busy and delicious 🙂
Cheers
Choc Chip Uru
I sadly have very few cookbooks.
Now this looks great! My mouth is watering!
delicious dish
What a fun challenge! Sounds like a great way to try a new recipe.
This sounds like fun! This would be a great way to come up with a meal when I can’t decide what to make for dinner.
Seconds would be absolutely necessary. It looks delicious.
This looks to be the best cannelloni I hope to try soon. Speaking of trying – I do hope you try deboning and the ballotine. The most rewarding skill I’ve ever had 🙂
i think it’s a safe bet that i’m gonna be loving anything involving a bechamel sauce! 🙂
That sounds really delicious. That is also the kind of meal I would appreciate. However, I also wouldn’t like it to be swimming too much, but not too dry either.
This looks really amazing and a great idea for a Sunday treat 🙂
I am a huge fan of dried porcini mushrooms +cannelloni…well this is my type of dish!!! I’ve never thought of using lasagna sheets for making cannelloni…much less work than filling the prepared ones