Cannelloni are not just an Italian specialty: Carles Gaig prepares an extremely rich version with abundant béchamel, meat filling, and velvety truffle cream in his restaurants, from Barcelona to Singapore. True to the family recipe dating back to 1869.
All the photos have been provided by Gaig Restaurant
The Dish
If you say "truffle cannelloni," you immediately think of an Italian grandmother. But not in this case: They are a typical specialty even in Catalonia, especially prepared at Christmas. And if they have fallen somewhat into oblivion here, perhaps due to the excesses of banqueting, there is a great Spanish chef who has made them his signature dish: Carles Gaig, who has even taken them to the Singapore spin-off, where his daughter Nuria Gibert is in charge. (As narrated by Michelin, illustrating the original recipe of this renowned family in the restaurant industry).
Cannelloni are particularly prepared for St. Stephen's Day as a way to use up leftovers, with leftover roast chicken or turkey; however, Gaig spares no expense and uses specially cooked meats such as beef royale, pork jowl, and even foie gras. From their slow braising, with a glass of preferred aged or red wine, to tenderize and intensify the flavor, a soft filling is obtained, which is then introduced into pasta cylinders, generously coated with béchamel and gratinated. But the initial preparation can take place days in advance, allowing the flavors to meld, before finishing under the grill. In this case, however, it is advisable to incorporate the béchamel only before use.
Today it is a signature dish, but the recipe, boasting a century and a half of history, dates back to Carles's grandmother and then passed down to his mother. It is estimated that it first appeared on the tables of the Taverna in 1869, always enjoying the same success. It pairs well with a full-bodied chardonnay.
CARLES GAIG'S TRUFFLE CANNELLONI
Ingredients for 8 people
- 24 sheets of fresh lasagna, 9 x 6.5 cm each
For the filling
- 1 kg beef royale
- 250 g béchamel
- 500 g peeled and sliced onions
- 100 g foie gras
- 1 kg pork jowl
- 100 ml extra virgin olive oil
- 1 liter water or chicken broth
- Fine salt and black pepper to taste
For the béchamel
- 1 liter milk
- 60 g butter
- 60 g flour
- 5 g salt
- 5 g pepper
- 10 g nutmeg
- For the truffle cream
For the truffle cream
- 1 liter heavy cream (35% fat)
- 5 g salt
- 20 g truffle paste
Method
For the béchamel, bring milk, nutmeg, salt, and pepper to a boil. In another saucepan, melt the butter and add the flour to form a roux. Pour in the milk and cook until thickened.
For the meat filling, cut the pork jowl and beef royale into cubes. Season both with salt and pepper. In a pan with a little olive oil, brown the pork, then set aside. In the same pan, repeat the process with the beef. At this point, add the pork, onions, and water, then cook gently for 2 hours.
At this point, add the cubed foie gras and mix well. Drain the meat and set aside the sauce. Blend and reincorporate the cooking liquid. Add the béchamel and adjust the salt and pepper. Refrigerate until ready to use.
For the truffle cream, reduce the cream by half, add the truffle paste and salt. Mix well. Set aside until ready to use.
Roll out a sheet of pasta and place a cylinder of filling about 1 cm from the edge. Roll up.
Place the cannelloni on a baking sheet and generously coat with béchamel. Bake in the oven for 8 minutes at 200 °C. Transfer to the serving plate and finish with the truffle cream.
Contacts
Gaig Restaurant
Carrer de la Nau Santa Maria, 5- 08017, Barcelona, Spain
Phone: +34 93 429 1017
