FORMULA FOOD - ROUND 12

VALENCIA = CANALONS A LA BARCELONESA

Can you spot my mistake? Yes, my lack of research meant that I happily made Paella for the Barcelona Grand Prix - it's Spanish I thought. Well yes it is, but it originated in Valencia - you can only imagine how foolish I felt!! So here we have it, 2 Grand Prix's hosted in Spain, Barcelona with the national dish of Valencia & Valencia with the national dish of Barcelona - I can get over it & I'm sure you will too!! Anyway at least this little mix up added a bit excitement to the weekend, as the race sure as hell didn't provide any. Fortunately there had been a 3 week gap in races, so anything was better then nothing (only just though). Back to the cannelloni (apparently introduced to Barcelona from Italy in the 19th century).
Conclusion: Very good & different to the Italian version.
Would I make it again? I made double the quantity & put half in the freezer - a very good move!

Canalons a la Barcelonesa:
1/4 cup olive oil, 1 chopped onion, 2 minced cloves of garlic, 1 skinned & chopped tomato, 200g turkey mince, 200g pork mince, 200g veal mince, 3 chicken livers, 1/4 cup breadcrumbs, 1 beaten egg, 3-4 sprigs of fresh thyme, 1 tsp ground nutmeg, salt & white pepper, cannelloni tubes (or 12 sheets of fresh lasagne - as I used).
For the bechamel:
2 tbsp butter, 3 tbsp flour, 2 cups of warmed milk, salt & white pepper & 1/2 cup grated Parmesan.

1. For the canalons: Heat the oil over a medium heat & fry the onions & garlic for about 10 mins, lower the heat if they start to catch. Add the tomato & cook for another 5 mins. Add all the mince & livers, turn the heat up a bit & cook for 15 mins, stirring frequently. Mix the egg, breadcrumbs, thyme, nutmeg & salt & pepper. Stir into the meat mixture, remove from heat & allow to cool.

2. Preheat the oven to gm6. Spoon about a tablespoon (or a bit more), down the middle of the lasagne sheets (or fill the tubes), roll up & place seam side down in a buttered baking dish - quite squashed together so they don't unroll.

3. For the bechamel: Heat the butter over a low heat in a saucepan, add the flour & stir to form a thick roux, cook out for a couple of mins. Gradually add the milk, stirring constantly until the sauce thickens (about 10 mins), add salt & pepper & the cheese & stir off the heat as the cheese melts. Pour over the canalons, sprinkle with more cheese & bake for 25 mins.