Ingredients to make the best Cannelloni of Sant Esteve:
- ketchup
- cannelloni plates
- homemade béchamel
- grated cheese
- Remains of the corn dollar (cooked)
- Remains of the roast, in the case of this year, a good piece of suckling pig in the oven
How to make the best Cannelloni of Sant Esteve:
- In the grinder we chop all the meat.
- We put it in a bowl and mix it with a little tomato sauce.
- Bring the cannelloni to a boil, spread out on a clean cloth and fill with the dough.
- We spread a tray for the oven, with a little butter and we are putting the cannelloni.
- BECHAMEL: We grated an onion.
- In a saucepan, we will put butter and we will brown the onion, we add 50 grs. Of flour, stir well.
- Now we add milk, stirring constantly, a little grated nutmeg and salt. The amount of milk depends on how thick we want the sauce.
- With a wooden spoon, we do not stop removing, until it boils and we let it boil for about 5 minutes.
- Remove from heat and pour over the cannelloni, sprinkle with grated cheese and gratin.
