#canelons

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Sopar al Talla

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Making fresh cannelloni!

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How To Celebrate Sant Esteve Like A Catalan

In Catalonia, the 26th is a religious day known as the day of Saint Stephen, or Sant Esteve. This is a day for family gatherings and an extension of the Christmas spirit of the days before. Find out how to celebrate this unique Catalan celebration like a true local.

What happens on the day of Saint Stephen?

Traditionally, families would gather in one household for Christmas Day and often, owing to snow or bad weather conditions, would spend the night there instead of returning to their own houses come nightfall. A large number of villages in Catalonia are located in the Pyrenees and pre-Pyrenees, where the weather around this time of the year could be particularly unforgiving. As a result, the family would still all be gathered together on the 26th, and so it became customary to feast on the leftovers of the day before.

However, in recent years the Day of Saint Stephen has also become the occasion to celebrate Christmas with the members of family who weren’t together on Christmas Day. This way both sides of the family have the chance to come together for a meal on at least one occasion over the Christmas period.

The Centerpiece of The Day of Saint Stephen: Canelons

Above all else perhaps, the tradition that most stands out from the Day of Saint Stephen is the eating of canelons, or cannelloni as they are better known in Italian. These pasta tubes can be stuffed with a mixture of meat, seafood, or vegetables, and in Catalonia are traditionally served covered in a rich béchamel sauce. On the Day of Saint Stephen, the canelons are stuffed with the leftovers from the meals of the previous days to avoid waste and to create a relatively easy but appetizing meal.

[amateurchefstuff]

Cannelloni con asparagi e semi di sesamo

Ingredients: – 12 canelons – 1 manat espàrrecs – 150g ricotta – 1 ceba – mantega – 100g crema de llet – formatge grana o parmesà ratllat – 2 cullerades llavors de sèsam – nou moscada – oli extra-verge d’oliva – sal – pebre Preparació: Renteu els espàrrecs i coeu-los al vapor per 10-15 minuts. Talleu-los a rodanxes. Peleu la ceba, piqueu-la menuda i coeu-la en una paella amb un raig d’oli; uniu…

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[amateurchefstuff]

Canelons senzills, ràpids i amb poc greix

Ingredients: 2 pits de pollastre desossats 3 cuixes de pollastre desossades 1 tros de quatre o cinc dits de gruix de carn magre de porc, tallada a daus 1 ceba grossa de Figueres 1 porro 2 tomàquets madurs grans 2 fulles de llorer 4 ous durs 1 copeta de xerès Sal i pebre al vostre gust Oli d’oliva Preparació: Treieu la pell de les cuixes i pits de pollastre. Retalleu el greix dels voltants.…

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[amateurchefstuff]

CANELONS DE POLLASTRE A L'AST

Ingredients: 1/2 pollastre a l’ast 1 ceba de figueres grossa picada 2 tomàquets madurs ratllats 1 raig de vi ranci 100 gr. de foie micuit sal i pebre 20 plaques de caneló El Pavo formatge emmental ratllat 50 gr. de mantega 2 cullerades de farina 1/2 litre de llet Elaboració: Retireu tota la pell i els ossos del pollastre a l’ast i passeu la carn per la picadora. Feu un sofregit de ceba i…

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Canelons de bolets i formatge de cabra

Ingredients: (per 20 canelons) 250 gr. de bolets: gírgoles, rossinyols de pí, camagrocs….. 1 ceba mitjana 3 talls finets de formatge de cabra llet, farina, sal nou moscada 20 plaques de canelons Formatge Emmental per a gratinar Preparació: Es bullen les plaques de canelons en una olla amb força aigua i sal. Es deixen caure d’una en una per evitar que s’enganxin. Un cop són cuites “al dente”…

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[amateurchefstuff]

Canelons de marisc i carbassa

Ingredients: 300 gr de carbassa 1 pack de 20 làmines de canelons 100 gr de musclos cuits les potes de dos calamars amb les seves aletes 8 cues de gambes pelades (congelades, tranquilament) salsa de brou de peix de roca una culleradeta de za’atar pebre negre sal Preparació: Posem aigua a bullir per coure la pasta dels canelons. Escalfem tot seguit el forn a 200 graus. Tallem, pelem i salpebrem…

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