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

Enclosed in a velvety béchamel sauce, Canelons, the national dish of Andorra, are a large and savory pasta roll topped with melted cheese and stuffed with a rich meat mixture. Canelons, deeply rooted in Catalan culinary history, frequently grace special occasions such as Christmas or family get-togethers. The dish's adaptability allows modern interpretations to call for seafood, mushrooms, or spinach, so combining rustic and luxurious elements. One needs twelve sheets of cannelloni pasta, a mix of ground veal, pork, and chicken, a small onion, cloves of garlic, olive oil, white wine, a tomato, along with salt, black pepper, paprika, and nutmeg to make the Canelons recipe. After boiling the pasta sheets for two to three minutes, then building the canelsons by carefully arranging a spoonful of the meat filling on each sheet and greasing the baking dish, Melt butter over medium heat first; then, gradually whisk in warm milk after adding flour. Spoon the sauce evenly over the canelsons, top with grated cheese, and let bake for 25 to 30 minutes. One can make canelons ahead of time and choose to broiler them for a crispy cheese texture or sautéed mushrooms and spinach.

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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