A great recipe to satisfy the pasta and mushroom lover. I use for my pasta "pasta de canalon", El Pavo. I bought a few boxes in Spain but you can get them over the internet at http://www.latienda.com or http://www.laespanolameats.com. But to make things simple we can use lasagna pasta and then cut it into squares.
Ingredients:
1 Box of Pasta de Canelón "El Pavo" or Lasagna instead.
1 Box of Mushrooms
1 Tablespoon Olive Oil
1/2 White Onion
2 Tablespoons Garlic (already chopped)
In a pan put the water to boil, when the water starts boiling add the pasta "El Pavo" one at a time.
In the meantime, in another pan add olive oil, add the mushrooms until brown and then remove them. Add the onion and garlic, until the onion is translucent then add the mushrooms and salt. When they are done put everything in a blender or hand blender to puree.
Strain the pasta, and put it on the counter one square at a time, when this is done, add a spoon of the mushroom mix, to each one and roll them one at a time to form cylinders, then place them in a pan, with the bottom covered with béchamel. Place all of the cylinders in the pan and then add the rest of the béchamel. Top with little chunks of butter, sprinkle with parmesan cheese and put them under the broiler until golden brown.d
To make the Béchamel Sauce:
3 Tablespoons Butter
4 Tablespoons Flour
2 Cups Milk
2 Tablespoon Tomato Sauce
A pinch of salt
A pinch of nutmeg
Parmesan Cheese
In a pan put the butter to melt, add the flour and milk (warm) and start beating with a whisk. Add the tomato sauce until the mix starts to bubble, then add the salt and the nutmeg. If you get chunks of flour. Don't panic, use a hand blender to make it smooth.
The filling might vary depending on your preference. Canalones are very popular in Catalunya, specially for Saint Stephen, December 26, and they're made with "Carn d'olla" leftover meat from the soup made for Christmas Day.
One of my favorite fillings is made of "paté." Yum, yum...
Ingredients:
1 Box of Pasta de Canelón "El Pavo" or Lasagna instead.
1 Box of Mushrooms
1 Tablespoon Olive Oil
1/2 White Onion
2 Tablespoons Garlic (already chopped)
In a pan put the water to boil, when the water starts boiling add the pasta "El Pavo" one at a time.
In the meantime, in another pan add olive oil, add the mushrooms until brown and then remove them. Add the onion and garlic, until the onion is translucent then add the mushrooms and salt. When they are done put everything in a blender or hand blender to puree.
Strain the pasta, and put it on the counter one square at a time, when this is done, add a spoon of the mushroom mix, to each one and roll them one at a time to form cylinders, then place them in a pan, with the bottom covered with béchamel. Place all of the cylinders in the pan and then add the rest of the béchamel. Top with little chunks of butter, sprinkle with parmesan cheese and put them under the broiler until golden brown.d
To make the Béchamel Sauce:
3 Tablespoons Butter
4 Tablespoons Flour
2 Cups Milk
2 Tablespoon Tomato Sauce
A pinch of salt
A pinch of nutmeg
Parmesan Cheese
In a pan put the butter to melt, add the flour and milk (warm) and start beating with a whisk. Add the tomato sauce until the mix starts to bubble, then add the salt and the nutmeg. If you get chunks of flour. Don't panic, use a hand blender to make it smooth.
The filling might vary depending on your preference. Canalones are very popular in Catalunya, specially for Saint Stephen, December 26, and they're made with "Carn d'olla" leftover meat from the soup made for Christmas Day.
One of my favorite fillings is made of "paté." Yum, yum...
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