Ingredients to make San Esteban Cannelloni:
- sheets for cannelloni
- 300 gr. minced beef
- 300 gr. chicken breast or other meat
- 1 onion
- 1 clove garlic
- 1 l. milk
- 125 gr of butter
- Olive oil
- Flour
- Grated cheese
- Salt
- Pepper
How to make San Esteban 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 cannelloni sheets 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 (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.
