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.
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
- 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
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.