Canelons

Canelons - Andorra’s National Food

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—which resemble Italian cannelloni—are covered in a layer of melted cheese and surrounded in a velvety béchamel sauce. Deeply ingrained in Catalan cooking customs, canelons are a beloved comfort food often created for special events like Christmas or family get—togethers.

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.

Canelons
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Canelons

Recipe by Travel S HelperCourse: MainCuisine: Andorran, CatalanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

550

kcal

Canelons arrive at the table as a testament to Andorra’s culinary heritage, each roll cloaked in a silken béchamel that yields beneath the fork. Twelve tender sheets of pasta cradle a mélange 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—melted butter whisked with flour and gradually enriched by warm milk—pours 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 sautéed mushrooms and spinach, these Canelons balance tradition and subtle variation. They speak of family gatherings, of winter evenings warmed by both hearth and hospitality.

Ingredients

  • For the Pasta Rolls

  • 12 cannelloni pasta sheets (or pre-made tubes)

  • For the Filling

  • 300g (10.5 oz) ground veal

  • 200g (7 oz) ground pork

  • 200g (7 oz) chicken breast, diced

  • 1 medium onion, finely chopped

  • 2 garlic cloves, minced

  • 3 tablespoons olive oil

  • 100ml (3.4 oz) white wine

  • 1 small tomato, grated

  • Salt and black pepper, to taste

  • 1 teaspoon paprika

  • A pinch of nutmeg

  • For the Béchamel Sauce

  • 50g (1.8 oz) unsalted butter

  • 50g (1.8 oz) all-purpose flour

  • 500ml (17 oz) whole milk, warm

  • Salt and white pepper, to taste

  • A pinch of nutmeg

  • For Topping

  • 150g (5.3 oz) grated cheese (Emmental or Parmesan work well)

Directions

  • Prepare the Filling
  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
  • Add the ground veal, pork, and chicken to the skillet. Cook until browned and cooked through, breaking up any lumps with a wooden spoon.
  • Stir in the grated tomato and white wine. Let it simmer until the liquid reduces slightly, about 10 minutes.
  • Season with salt, pepper, paprika, and nutmeg. Allow the mixture to cool slightly before using.
  • Cook the Pasta Sheets
  • Bring a large pot of salted water to a boil.
  • Cook the cannelloni sheets (if using fresh pasta) for 2–3 minutes, or until pliable. Drain and spread on a clean kitchen towel to dry.
  • If using pre-made tubes, skip this step.
  • Assemble the Canelons
  • Preheat the oven to 180°C (350°F).
  • Place a spoonful of the meat filling onto each pasta sheet and roll it tightly.
  • Arrange the rolled cannelloni in a greased baking dish in a single layer.
  • Make the Béchamel Sauce
  • In a medium saucepan, melt the butter over medium heat.
  • Add the flour and stir continuously for 1–2 minutes to form a roux.
  • Gradually whisk in the warm milk, ensuring no lumps form.
  • Season with salt, white pepper, and nutmeg. Continue to whisk until the sauce thickens, about 5 minutes.
  • Bake the Canelons
  • Pour the béchamel sauce evenly over the assembled cannelloni.
  • Sprinkle the grated cheese generously on top.
  • Bake in the preheated oven for 25–30 minutes, or until golden and bubbly.

Notes

  • You can prepare the meat filling a day ahead to save time.
  • For a vegetarian twist, substitute the meat with sautéed mushrooms and spinach.
  • If you prefer extra crispy cheese, broil the dish for 2–3 minutes at the end.
Andorra’s National Food - World Of Food
World Of Food

Andorra’s National Food

From its rustic ingredients to its festive traditions, explore how Andorra’s cuisine offers a delicious window into its vibrant identity.

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