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Loading...Canelons Farcits is the classic Catalan way to transform leftover roasted meats from the festive Escudella i Carn d'Olla into a celebratory baked pasta. Tender cannelloni tubes are packed with a silky meat filling bound by béchamel, blanketed in more béchamel, and baked until golden and bubbling. It is pure Catalan comfort food that tastes even better the next day.
Prep Time30 mins
Cook Time35 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 14 gSaturated Fat
- 45 gCarbs
- 2 gFiber
- 8 gSugar
- 38 gProtein
- 720 mgSodium
- 580 mgPotassium
- 280 mgCalcium
- 3.5 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the meat filling
- 2 cups mixed shredded cooked meats (chicken thigh, pork shoulder, veal)
- 4 oz Catalan butifarra sausage or mild Italian sausage, casing removed
- 2 oz pancetta, finely diced
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/4 tsp grated nutmeg
- 2 tbsp chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
For the béchamel sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1/4 tsp grated nutmeg
- Pinch of white pepper
- Kosher salt, to taste
For assembly
- 14 dry cannelloni tubes (about 8 oz)
- 3/4 cup grated aged Manchego or Parmesan cheese
- 2 tbsp fine dry breadcrumbs
- 1 tsp unsalted butter, for the dish
Directions
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Warm the milk for the béchamel in a small saucepan over low heat.
- In a large skillet over medium heat, cook the pancetta until its fat renders and it turns crisp, about 4 minutes. Add the olive oil, onion, and garlic and sauté until soft and translucent, 5 to 6 minutes.
- Crumble in the butifarra and brown it for 3 minutes, then stir in the shredded cooked meats and cook 2 more minutes to meld the flavors.
- Pour in the white wine and scrape up any browned bits; simmer until reduced by half, about 2 minutes. Stir in the tomato paste and broth, then season with nutmeg, salt, and pepper. Cook until the mixture thickens slightly, 3 to 4 minutes, and finish with parsley. Transfer to a bowl and let cool 10 minutes.
- Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1 minute without browning. Slowly whisk in the warm milk and bring to a gentle simmer, whisking constantly, until thick and silky, 6 to 8 minutes. Season with nutmeg, white pepper, and salt. Reserve 1 cup béchamel to bind the filling and the rest for topping.
- Stir about 1 cup of béchamel into the cooled meat filling until it becomes a thick, pipeable paste. Spoon the filling into a piping bag (or use a zip-top bag with a 1/2-inch corner snipped) and fill each cannelloni tube from both ends.
- Spread a thin layer of béchamel in the prepared baking dish. Arrange the filled cannelloni in a single layer, then spoon the remaining béchamel evenly over the top. Sprinkle with the grated cheese and breadcrumbs.
- Bake uncovered for 28 to 32 minutes, until the top is deeply golden brown and the sauce bubbles vigorously at the edges. Let rest 8 to 10 minutes before serving so the filling sets.
Cook’s Notes
- For the most authentic flavor, use leftover meats from a Catalan Escudella i Carn d'Olla; turkey, chicken, and pork shoulder work beautifully together.
- A small spoonful of chicken liver pâté blended into the filling adds the classic rich depth found in upscale Catalan versions.
- Piping the filling from both ends of the tube prevents air pockets and ensures even cooking.
- Assemble the dish up to a day ahead, refrigerate, and add 10 minutes to the baking time straight from the fridge.
- Day-old cannelloni reheated gently in a 300°F oven tastes even better, as the flavors have time to marry.
