Hello friends. I regularly prepare this delicious dish, especially during the holidays.
It is elegant and easy to prepare. The first time I tasted it was in the house of my friend Thais, a Catalonian through and through. Her mother, Lucia, is one of the best cooks I know and this is a family recipe.
Today I am sharing it with you. I know your family and friends will love it. For more details on my menu for the holidays, visit my portal www.denisseoller.com.
See you next week.
SPANISH SAUSAGE, SPINACH AND BOILED EGG CANNELLONI a la Lucia
For 6 portions
- 24 cannelloni
- 400 g spinach
- 100 g Spanish sausage (not spicy), diced
- 4 boiled eggs, diced
- Grated parmesan
For the bechamel sauce:
- 60 g butter
- 60 g flour
- 1 liter milk
- Ground black pepper
- Preheat the oven to 375º F.
- Blanch the spinach in salted water for 5 minutes. Drain and set aside.
- Cook the cannelloni sheets in water for 12 minutes (drop the sheets into the water one by one and slowly so that they don’t stick together).
- Remove the sheets using a slotted spoon and rinse them with cold water. Place them on a dry dish towel to dry.
- Mix the drained spinach, chopped sausage and boiled eggs (diced) in a large bowl.
- Melt the butter in a saucepan and then add the flour.Fry the flour but make sure it doesn’t darken.
- Once the butter and flour have reached a doughy consistency, pour in the milk (room temperature), stirring constantly to avoid lumps.
- Add salt and pepper to taste and then add a bit of nutmeg.
- Add ¼ of the bechamel sauce to the filling and mix.
- Fill the cannelloni with the mixture and wrap.
- Add a layer of bechamel sauce to an oven pan and carefully place the stuffed cannelloni on the pan in rows.
- Put the wrapped side up to keep the filling from coming out.
- Cover the cannelloni with the rest of the bechamel sauce and sprinkle with the grated cheese.
- Bake at 375º F for 10-15 minutes until golden.