Canelons AndorransAndorran Meat Cannelloni
Canelons Andorrans are an Andorran variation of Catalan meat cannelloni, filled here with beef and ham and baked under béchamel and Parmesan.
Prep
45m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 12pcsPasta, Lasagna Sheets
- 2lWater
Filling
- 20mlExtra Virgin Olive Oil
- 150gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 500gGround Beef
- 200gHam (finely chopped)
- 6gSalt
- 2gBlack Pepper
Sauce
- 60gUnsalted Butter
- 50gAll-Purpose Flour
- 800mlWhole Milk
- 4gSalt
- 1gBlack Pepper
- 30gParmesan (finely grated)
Topping
- 50gParmesan (finely grated)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil. Cook the pasta: lasagna sheets should be just flexible, then drain and lay them flat on clean towels.
- 02
Heat the extra virgin olive oil in a pan. Cook the onion until soft, then add the garlic and stir briefly.
- 03
Add the ground beef and cook until it is browned and reaches 71°C (160°F). Stir in the ham, salt, and black pepper, then let the filling cool slightly.
- 04
Spread some filling along each pasta sheet and roll each one into a neat tube. Arrange the rolls in a baking dish.
- 05
Melt the unsalted butter in a saucepan. Whisk in the all-purpose flour and cook briefly, then gradually whisk in the whole milk until smooth.
- 06
Cook the sauce, stirring, until thick enough to coat a spoon. Season it with the salt and black pepper, then stir in the parmesan.
- 07
Pour the sauce over the cannelloni and scatter the parmesan over the surface.
- 08
Bake at 190°C (375°F) until bubbling and lightly golden. Let the dish rest for a few minutes before serving.
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