MY MUM'S CANNELLONI - CANELONS DE LA MAMA

This is a recipe my grandmother used to make and then my mum passed on to us. When I was little, we only used to eat it on special occasions like Christmas or to celebrate a special day. It's very good and it's a dish that can be frozen, so we can have it on hand for a day when we have unexpected guests or when we don't fancy being in the kitchen.....

Ingredients - for 60 cannelloni

600g lean pork

600g stewing beef

3 or 4 chicken breasts

a good splash of brandy

2 pig's brains

2 tablespoons of lard

butter

50g of pâté

a splash of milk

salt and pepper

Béchamel sauce

2 or 3 tablespoons of tomato sauce (optional)

Grated cheese

Butter

Preparation

Brown the meats in a pan with the lard until well browned.

Add the brandy and cook.

Meanwhile, clean the brains under the tap with a little water and remove all the membrane and red threads covering the brain.

Boil the brains in water with a few drops of vinegar for 20 minutes. Drain and place them on kitchen paper and set aside.

Process the meat in batches in a food processor, adding a little brain and pâté to each batch.

Return to the pan and reheat over a low heat, seasoning with salt and pepper and a little milk (not too much) until they have the consistency of croquettes.

Remove from the heat and stir in the butter.

Fill the cannelloni using a piping bag fitted with a nozzle about 2 cm in diameter.

Preheat the oven to 180°C.

Prepare the béchamel sauce. I make mine with the Thermomix.

Place the cannelloni in a baking dish.

Add a couple of spoonfuls of tomato sauce on top.

Pour the béchamel over the top.

Add the grated cheese and a knob of butter on top.

Bake in the oven for about 30 minutes, or until the cheese is nicely golden.

Serve.

Note

If you don't use all the cannelloni that day, you can freeze them once filled, so they'll be ready to eat whenever you need them.

Comments

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