Ingredients to make Traditional Sant Esteve Cannelloni:
- sheets for cannelloni
- 1 onion
- 1 clove garlic
- 300 gr. minced beef
- 300 gr. chicken breast or other meat
- olive oil
- 1 l. milk
- grated cheese
- 125 gr of butter or margarine
- flower
- salted
- Pepper
How to make Traditional Sant Esteve Cannelloni:
- Chop the onion and garlic very finely. Chop the chicken, or the meat that we have left over from the Christmas meal, into small cubes.
- Heat oil in a frying pan, add the onion and garlic and fry over medium heat. When it is transparent, add the meat and let it continue frying for about 15 more minutes, until it is well done.
- Reserve the meat to fill the cannelloni.
- Hydrate the sheets for the cannelloni according to the manufacturer’s instructions. Cool the plates by passing them through cold water, place them on a flat surface and see filling with the meat with the help of a spoon, roll up the cannelloni and place them in a baking dish.
- To prepare the béchamel, melt the butter or margarine (you can also use part of the oil), and add flour until it forms a paste and start adding milk.
- Pour a little and let it absorb, then a little more and so on until it’s the texture you want.
- Preheat the oven to 185ºC. Season the béchamel with salt and pepper, let it thicken a bit and then pour it over the dish with the cannelloni.
- Sprinkle some grated cheese on top and put the dish in the oven for about 10 minutes, so that the cheese is gratin.
