Cannellons
Boxing Day lunch in Catalunya uses the leftover turkey or chicken meat from the 25th to fill pasta rolls called canelons. It isn't a particularly light option for the day after eating Christmas lunch, but is a delicious tradition for the day known here as Sant Esteve (Saint Stephen).
For the filling:
-½ chicken/turkey, preferably white meat
-1 chicken/turkey liver
-1 medium onion, chopped
-2 cloves of garlic
-2 medium tomatoes, chopped
-½ teaspoon mixed herbs
-2 tablespoons olive oil
-1 tablespoon brandy
-1 pack of canelon pasta sheets
-salt and pepper
For the bechemal sauce
-1 medium onion, chopped
-1 tablespoon butter, in pieces
-pinch of salt
-1 packet of nata liquida cream
-2 tablespoons flour
-pinch of grated nutmeg
-litre of whole milk
-grated Parmesan cheese
Cut the chicken/turkey and liver into small pieces and season. Heat oil in a pot and add the meat, vegetables, garlic and herbs, and a pinch of salt. When the vegetables are cooked, add some water to cover everything in the pot and put a lid on it. Cook at medium heat for 35 minutes, adding water as necessary so the contents remain covered. Add the brandy and cook for another 10 minutes, ensuring it doesn’t burn. When the meat is tender, take off the stove and let stand so the mixture cools.
Next, cook the pasta sheets according to the instructions on the packet. Once done, place pasta on a damp cloth on a baking sheet and leave to cool; don’t let them get completely cold, as they’re easier to work with when still warm. Take the cooked meat and vegetable mixture and chop finely into a homogeneous mass. Take a pasta sheet and put about one tablespoon of the filling in the middle, then roll the sheet to close—you can use a little water on your finger to seal the edge of the pasta shut. Repeat for al the sheets. Place filled rolls in a baking pan.
To prepare the sauce, heat the butter, a pinch of salt and chopped onion in a pan. Once the onion has browned, add the cream, stirring continuously, and then the flour and nutmeg. When the sauce has thickened, add the milk gradually while stirring, until there are no lumps. Cover the canelons with the sauce and Parmesan cheese. Place in the oven and cook au gratin (heat comes only from the top part of the oven). The dish should only be in the oven for 10 minutes, or the time needed for the cheese to melt and become golden brown.
