7 fabulous cannelloni recipes

On the verge of the Christmas holidays, in which this dish is the king of the table. We propose seven ways to make it, one of them sweet!

The Christmas holidays are approaching and who else who least is already thinking about what to cook for these dates. But who else who will end up eating or cooking cannelloni, perhaps the dish par excellence. That is why we select seven sensational cannelloni recipes. Be careful, the last one will surprise you.

1. Cannelloni by Carme Ruscalleda

The teacher of teachers (and teachers), Carme Ruscalleda, who after the closure of the three-star Sant Pau continues with the Blanc and Moments restaurants (with her son Raül Balam), at the Mandarin Hotel, and the Sant Pau in Tokyo, records your recipe in real time, with the entry and exit of the oven without tricks of the farce meats. Carme brings knowledge born of the thousands of cannelloni that she has rolled in her life, since before being a very high cook she was a butcher in the town of Sant Pol de Mar. You have to take the notebook and write down the large number of good advice it gives . This is the recipe for Carme Ruscalleda’s cannelloni.

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2. Roasted peasant chicken cannelloni from Nandu Jubany

The chef from Osona is a true ‘crack’ of the kitchen, for a reason he has a Michelin star for Can Jubany (Calldetenes, Barcelona). In addition, he masters the recipes of a lifetime like few others. The one with this emblematic Christmas dish is one of them. This is Nandu Jubany’s roast peasant chicken cannelloni recipe.

3. Canelón de la Mama Roser, by Joel Castanyé

“I pay tribute to mothers, grandmothers and aunts, the best cooks in the world. We chefs must avoid this recipe book getting lost”, proclaims the chef of La Boscana (Bellvís, Lleida), with a Michelin star. This is the recipe for Mama Roser’s cannelloni, by Joel Castanyé.

4. Aubergine cannelloni from Germán Espinosa

“With this simple recipe, I won a contest that allowed me to be an ambassador for a pasta brand in Spain and enjoy the secrets of Italy”, recalls the chef of Fonda España. A winning dish, in short. This is the recipe for Germán Espinosa’s aubergine cannelloni.

5. Canelones de Sant Esteve by Jordi Olivet

“My best gastronomic memory is this dish: because of the smell of the roast, the flavor of the filling and the truffle-scented bechamel. Years go by and the recipe is the same. Its success is guaranteed among children and adults”, explains Jordi Olivet , chef of Chéri. This is the recipe for cannelloni from Sant Esteve.

6. Cannelloni from Jordi Samper’s grandmother

“This recipe is original from my paternal grandmother -remembers Jordi Samper, chef of Anita Flow-. She prepared it on holidays, those in which she hoped to receive all her children, nephews and grandchildren at home. I still don’t know how but always I ended up on a chair to help him roll up the filling with the cannelloni pasta. When she got confused, she quickly dipped her finger in the béchamel sauce to taste it and nod with a slight smile. That’s when I decided that the kitchen would be my profession and my passion “, he remembers. This is the recipe for Grandma’s cannelloni.

7. Banana and chocolate cannelloni by Christian Escribà

Not all cannelloni are the main dish. There are also sweets, like this funny trompe l’oeil by Christian Escribà. “I have updated this dessert that I made for my son Pol for ‘Peter Pan’s Kitchen’, a book I wrote dedicated to children”. This is the recipe for banana and chocolate cannelloni.

Reference-www.elperiodico.com

On the verge of the Christmas holidays, in which this dish is the king of the table. We propose seven ways to make it, one of them sweet!