{"id":36318,"date":"2024-12-04T00:43:07","date_gmt":"2024-12-04T00:43:07","guid":{"rendered":"https:\/\/travelshelper.com\/?p=36318"},"modified":"2026-02-28T22:26:10","modified_gmt":"2026-02-28T22:26:10","slug":"cannelloni","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/vi\/world-of-food\/andorras-national-food\/canelons\/","title":{"rendered":"Cannelloni"},"content":{"rendered":"\n

Canelons, the national dish of Andorra, exemplify the robust and rich culinary traditions of this diminutive Pyrenean nation. Customarily stuffed with a rich meat mixture, these baked pasta rolls\u2014which resemble Italian cannelloni\u2014are covered in a layer of melted cheese and surrounded in a velvety b\u00e9chamel sauce. Deeply ingrained in Catalan cooking customs, canelons are a beloved comfort food often created for special events like Christmas or family get—togethers.<\/p>\n\n\n\n

The grace of canelsons comes from their great adaptability. Usually combining veal, pork, and chicken, the classic recipe might call for spinach, mushrooms, or even seafood in modern adaptations. The result is a dish reflecting Andorra’s respect of slow-cooked, richly flavored cuisine that captures both rustic appeal and opulence.<\/p>\n\n\n

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Canelons<\/h2>Recipe by Travel S Helper<\/span>Course: Main<\/mark><\/span>Cuisine: Andorran, Catalan<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>Calories<\/span>

550<\/p>kcal<\/span><\/div><\/div><\/div>

Canelons arrive at the table as a testament to Andorra\u2019s culinary heritage, each roll cloaked in a silken b\u00e9chamel that yields beneath the fork. Twelve tender sheets of pasta cradle a m\u00e9lange of ground veal, pork and chicken, seasoned with minced onion, garlic, a splash of white wine and a hint of paprika and nutmeg. A fresh tomato contributes brightness to the filling, while olive oil carries the savory aromas through the layers. Once the pasta has been blanched until just pliable, the meat mixture is portioned along each sheet, the edges gently sealed before the rolls are nestled in a lightly oiled baking dish. A blond roux\u2014melted butter whisked with flour and gradually enriched by warm milk\u2014pours silkily over the canelons, and a final scattering of grated cheese forms a golden crust in the 25- to 30-minute oven bake. Prepared in advance and finished under the broiler for a fissured, crisp top or accompanied by saut\u00e9ed mushrooms and spinach, these Canelons balance tradition and subtle variation. They speak of family gatherings, of winter evenings warmed by both hearth and hospitality.<\/p>

Ingredients<\/h3>
  • For the Pasta Rolls<\/strong><\/li>
  • <\/span>

    12 cannelloni pasta sheets (or pre-made tubes)<\/span><\/p><\/li>

  • For the Filling<\/strong><\/li>
  • <\/span>

    300g (10.5 oz) ground veal<\/span><\/p><\/li>

  • <\/span>

    200g (7 oz) ground pork<\/span><\/p><\/li>

  • <\/span>

    200g (7 oz) chicken breast, diced<\/span><\/p><\/li>

  • <\/span>

    1 medium onion, finely chopped<\/span><\/p><\/li>

  • <\/span>

    2 garlic cloves, minced<\/span><\/p><\/li>

  • <\/span>

    3 tablespoons olive oil<\/span><\/p><\/li>

  • <\/span>

    100ml (3.4 oz) white wine<\/span><\/p><\/li>

  • <\/span>

    1 small tomato, grated<\/span><\/p><\/li>

  • <\/span>

    Salt and black pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon paprika<\/span><\/p><\/li>

  • <\/span>

    A pinch of nutmeg<\/span><\/p><\/li>

  • For the B\u00e9chamel Sauce<\/strong><\/li>
  • <\/span>

    50g (1.8 oz) unsalted butter<\/span><\/p><\/li>

  • <\/span>

    50g (1.8 oz) all-purpose flour<\/span><\/p><\/li>

  • <\/span>

    500ml (17 oz) whole milk, warm<\/span><\/p><\/li>

  • <\/span>

    Salt and white pepper, to taste<\/span><\/p><\/li>

  • <\/span>

    A pinch of nutmeg<\/span><\/p><\/li>

  • For Topping<\/strong><\/li>
  • <\/span>

    150g (5.3 oz) grated cheese (Emmental or Parmesan work well)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Filling<\/strong><\/li>
    • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and saut\u00e9 until soft and fragrant.<\/li>
    • Add the ground veal, pork, and chicken to the skillet. Cook until browned and cooked through, breaking up any lumps with a wooden spoon.<\/li>
    • Stir in the grated tomato and white wine. Let it simmer until the liquid reduces slightly, about 10 minutes.<\/li>
    • Season with salt, pepper, paprika, and nutmeg. Allow the mixture to cool slightly before using.<\/li>
    • Cook the Pasta Sheets<\/strong><\/li>
    • Bring a large pot of salted water to a boil.<\/li>
    • Cook the cannelloni sheets (if using fresh pasta) for 2\u20133 minutes, or until pliable. Drain and spread on a clean kitchen towel to dry.<\/li>
    • If using pre-made tubes, skip this step.<\/li>
    • Assemble the Canelons<\/strong><\/li>
    • Preheat the oven to 180\u00b0C (350\u00b0F).<\/li>
    • Place a spoonful of the meat filling onto each pasta sheet and roll it tightly.<\/li>
    • Arrange the rolled cannelloni in a greased baking dish in a single layer.<\/li>
    • Make the B\u00e9chamel Sauce<\/strong><\/li>
    • In a medium saucepan, melt the butter over medium heat.<\/li>
    • Add the flour and stir continuously for 1\u20132 minutes to form a roux.<\/li>
    • Gradually whisk in the warm milk, ensuring no lumps form.<\/li>
    • Season with salt, white pepper, and nutmeg. Continue to whisk until the sauce thickens, about 5 minutes.<\/li>
    • Bake the Canelons<\/strong><\/li>
    • Pour the b\u00e9chamel sauce evenly over the assembled cannelloni.<\/li>
    • Sprinkle the grated cheese generously on top.<\/li>
    • Bake in the preheated oven for 25\u201330 minutes, or until golden and bubbly.<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • You can prepare the meat filling a day ahead to save time.<\/li>
      • For a vegetarian twist, substitute the meat with saut\u00e9ed mushrooms and spinach.<\/li>
      • If you prefer extra crispy cheese, broil the dish for 2\u20133 minutes at the end.<\/li><\/ul>\n\t\t\t\t<\/div>