Cannelloni (Spain - Catalonia, Italy)

Cannelloni are traditionaly Italian but  we do not think that in Spain.These have been part of the Spanish cuisine for many years and especially in the region of Catalonia where on St. Stephens day, the 26th of December it is traditiobn to have these.  St. Stephens is a holiday in which the purpose is to rest after the holidays of the 24th and the 25th.  In England this would be Boxing Day, which is a very observed holiday.

Cannelloni can be made of different kinds of meats, fish or sefood.  Also quite popular are vegetarian Cannelloni.

Here I will be giving a Tuna Cannelloni recipe:

INGREDIENTS

1 medium onion diced

2 medium tomatoes diced

2 cans of Albacore tuna cut in small pieces

Salt and pepper to taste

In a frying pan add about two tbsp of olive oil. Then add the above ingredients and sautéed till the onion and tomatoes are tender. Set aside to cool

Bechamel sauce

In a sauce pan, melt half a cup of butter or one stick of butter. Then add about 1/4 cup of flour to the butter and stir to form an even mixture. Gradually add milk to the flour and butter and stir till it thickens to form a nice smooth semi thick sauce. The amount of milk needed may vary  but you will need about 3 cups of milk. Better to use whole milk. Add salt to taste.

You will need some Cannelloni pasta. They sell different kinds of Cannelloni pasta, some are flat sheets that you will have to boil in water and then cool, others are ready in a tube shape. What ever type you use, follow the intructions in the packaging before filling them with the tuna mixture. As you fill the Cannelloni, place each one in an ready buttered baking dish. When complete, pour the Béchamel sauce evenly over all the Cannelloni.  Then add about two cups of Spanish fried tomato sauce.

Finish by adding grated Provolone and Parmesan cheese to the dish. Bake on an oven of 350 degrees Farenheit for about  20 to 30 minutes until  the cheese is melted and golden. 

Serve hot with a nice Romaine lettuce salad.