Cannelloni according to Dabiz Muñoz: “ultra-light” béchamel sauce and shredded leftover roast chicken, to celebrate the holidays with panache without wasting anything.
Dabiz Muñoz had already prepared himself in August, with a recipe that wasn't exactly summery but perfect to “keep warm” for Christmas: cannelloni “made from leftover meat,” consisting of shredded chicken and beef with a no-waste approach. “I can't remember any cannelloni better than these!” he writes in his Instagram post under an eloquent string of videos immortalizing the steaming dish.
“My secret is to make a béchamel sauce with very little flour. I use 30 g of butter and 30 g of flour for 1 liter of milk and cook it slowly for a long time (about 45 minutes, ed.); the result is a very light béchamel sauce, but with structure, almost like a warm mousse of milk and spices. It goes wonderfully with the flavor of roast chicken.“ And don't miss the final joke: ”I made 67 cannelloni for 4 people, so I have one extra... any volunteers?". For lovers of baked pasta, there is always GoXO's Mumbai lasagna, a riot of Asian flavors that we recommend you go and taste directly at the pop restaurant of the great Madrid chef. For those who want to serve a sumptuous cannelloni for the holidays, this is the right recipe to start working on... well in advance!
Dabiz Muñoz's recipe for cannelloni with chicken, shredded beef, and light béchamel sauce for the holidays
Serves 4
Ingredients
- Ropa vieja de pollo asado (roast chicken, cooked and shredded, as needed)
- Roast beef, as needed (use leftover roast beef)
- Cannelloni pasta sheets
- Garlic
- Onion
- Tomato
- Two sausages
- Cardamom
- One tablespoon of chipotle chili pepper
- Coriander
- 2 liters of milk
- 60 grams of butter
- 60 grams of flour
- Ketchup
- Seasonal mushrooms
- Grated cheese
Chop up the leftover roast chicken and roast beef and brown them with sautéed onion, garlic, and tomato. Meanwhile, peel the chorizo, cut it into small pieces, and add it to the shredded meat along with the coriander, also chopped.
For the béchamel sauce
Melt the butter in a small saucepan and gradually add the flour. Then add the hot milk and stir for 45 minutes, until it thickens well. Add salt, white pepper, and ground cardamom, which will give the béchamel sauce an intense flavor.
For the cannelloni
While making the béchamel sauce, cook the pasta for 4 minutes in a pot with plenty of water and dry it on paper towels. Once dry, put the filling in a pastry bag, stuff the cannelloni in a baking dish, and roll them up.
Prepare the tomato sauce and add the béchamel sauce. Mix the tomato sauce with the chili pepper and a little ketchup and pour it over the cannelloni. Then add the béchamel sauce.
Baking
Bake in the oven at 200 degrees for 5 minutes, until the béchamel sauce is golden brown. Then add the grated mushrooms and the dish is ready to be enjoyed hot.
Nb: the chef adds black truffle for an extra kick of flavor. You can pepper to taste with Jamaican black pepper.
