Catalan Cannelloni

Our dear friends in Barcelona, Julia and Rosa, make this every New Year.

• 1 lb. package dried Barilla No Boil lasagne

Meat Mixture:

• 1/4 cup olive oil
• 1 yellow onion, chopped
• ¾ lb ground turkey
• ¾ lb ground pork
• 6 cloves garlic, minced
• salt and pepper
• 1/3 cup sweet sherry or red vermouth
• ½ cup of the Bechamel

Bechamel: or 4 cups of your own recipe of a thin white sauce

• ½ cup butter
• 1 yellow onion, finely chopped
• 1/3 cup flour
• 4 cups whole milk, warmed
• salt and pepper
• pinch of grated nutmeg
• 1 cup cured Mahon or Parmesan cheese, grated

Cook the pasta in salted boiling water until al dente; only a few minutes
Drain and lay out on paper towels
Cut each rectangle in half to form 2 squares

Over very low heat, melt butter and add onion and cook slowly until transparent
Whisk in flour and cook 4-5 minutes without browning stirring constantly.
Whisk in milk a little at a time. Stir and cook until sauce coats the back of a spoon, 3-5 minutes.
Season with salt, pepper and nutmeg.
Add ¾ cup cheese
Keep warm.

Heat olive oil and saute onion until transparent.
Add ground meat, breaking into tiny pieces and cook thoroughly
Add the wine, salt and pepper and cook until the wine reduces, 5-6 minutes
Remove from heat and chop the meat finely in the food processor.
Stir in ½ cup bechamel until you  have a smooth mixture

Butter a 9×13 inch glass  or ceramic baking dish or individual serving dishes
Spread 1 Tablespoon meat down the side of each square of pasta
Roll into thin tubes and place in baking dish seam side down
Pour sauce over all the canneloni. Sprinkle with remaining ¼ cup cheese
Freeze or bake at 350 until bubbling, about 15 minutes.

NSF 1/10