Meat cannelloni

Ingredients

 30 cannelloni  Ground black pepper

 4 cloves of garlic  2 tablespoons of brandy
 2 carrots  1 liter of Béchamel
 2 onions o 1 liter of whole milk
 1 kg of minced meat (beef and pork) o 80 gr of butter
 2 small tin of Iberian pork pate o 80 gr of flour
 Grated cheese o Salt and ground black
 Extra virgin olive oil pepper, to taste
 Salt o A pinch of nutmeg

How to prepare it

1) Peel the garlic, onions and carrots. We chop finely and poach it with a little extra virgin
olive oil. Add the minced meat, a pinch of salt, ground black pepper and the brandy. When
the meat is cooked, add the Iberian pate, mix and reserve it.
2) When the meat mixture is cooled, we crush it in the food processor so that it is very fine.
3) In a saucepan over medium-low heat, heat the butter until it melts completely. We do
not make it hotter because butter burns right away, faster than oil, and we do not want
that to happen.
4) Add the flour and stir it with some rods, until it is completely integrated. Without stopping
to stir, let it cook for 1 minute so that it does not taste raw.
5) We heat the milk just before it boils, and we have it ready.
6) After the minute of rigor, pour the hot milk at once, which is the trick to avoid lumps, and
continue stirring with the rods, for 5 minutes, until the sauce begins to thicken.
7) Keep in mind that the sauce continues to thicken once it is cooled, so you have to remove
it from the fire a little earlier.
8) When it has the texture we want, we remove it from the heat and put it to the point of
salt and pepper, and add a little nutmeg, which is always used in the traditional recipe.
9) We have our béchamel ready to pour it on a plate of cannelloni.
10) Prepare the cannelloni according to the manufacturer's instructions. Fill the cannelloni
with the help of an elongated spoon. Another option is to fill the cannelloni with a pastry
bag.
11) In a tray suitable for the oven put the cannelloni and the béchamel and grated cheese.
We bake at 200ºC for 20 minutes.
Galets soup
Ingredients

 Chicken broth
o 1 kg of chicken legs (with bone and skin)
o 2 carrots
o 2 turnip
o 2 potatoes
o 2 leek
o 2 celery branch
o Water to cover (3L)
o Salt
o Ground black pepper
 4 cloves garlic
 Fresh parsley
 2 egg
 Bit of bread crumbs
 1 or 2 package of galets or lucamoni

How to prepare it

1) Prepare a chicken broth by boiling the chicken, carrots, turnips, potatoes, leek, celery
branch, water to cover and salt. When everything is tender, remove the ingredients (to
make a puree with the vegetables another day) and strain the broth. Separate de meat of
the chicken from the bones, tendons or other parts. Only the meat is necessary.
2) After that mix the meat, the garlic, the fresh parsley, eggs, bread crumbs, salt and pepper
and crush it in the food processor. Reserve it.
3) Cook the galets in salted water for 2 minutes Drain and cool under the tap. Fill with the
prepared meat, pressing well, to be well filled, since when the pasta is cooked and swollen,
the filling can come out.
4) Cook in the broth boiling the minutes that are missing (depending on the time indicated
in the package). When they are cooked, serve immediately with broth that covers them.