Who hasn't prepared cannelloni at some point? Well, maybe just you... Whatever the case, whether you are an expert in the subject or you want to take the first step with this traditional recipe, we will tell you how we prepare them, filled with delicious Iberian cheeks from Torreón Iberian pigs. A dish that few will be able to resist at home!
We give you step-by-step instructions from our master chef Javier Fuentes del Río (all quantities are weighed for a preparation for 8 people).
INGREDIENTS
For the stewed cheeks :
- 400 gr of Iberian cheek
- 20 gr of garlic
- 150 gr of spring onion
- 150 gr of tomato
- 20 gr of curry
- 1 bay leaves
- 20 gr of virgin olive oil 0.4
- 250 ml sweet wine (Pedro Ximenez or Port)
- 150 gr of Portobello mushroom
For the Iberian bechamel :
- 200 gr of parmesan
- 1 ham bone
- 700 ml of whole milk
- 100 gr of butter
- 50 gr of wheat flour
- Salt and black pepper
For the cannelloni :
- 100 gr of cannelloni pasta
PREPARATION of stewed cheek cannelloni, parmesan and mushrooms
Slice the garlic and cut the onion into julienne strips. In a pot with oil, make a stir-fry with these vegetables, add the finely chopped tomato and the curry and cook everything for 15 minutes to make a good stir-fry.
On the other hand, brown the cleaned and seasoned cheeks in a frying pan with oil over high heat, remove and set aside.
Once the sofrito is ready, add the marked cheeks, the sweet wine and the bay leaf, cover with water, and let it cook over a low heat. Once it comes to the boil, leave it for two hours in a normal pot, and one hour in a pressure cooker.
Once cooked, separate the cheeks from the sauce, remove the bay leaf from the sauce and blend in a food processor until it becomes very thick.
On the other hand, crumble the cheeks into small strands of meat.
In a frying pan with oil, sauté the mushrooms cut into small cubes, add the crumbled cheeks and a little of the sauce from cooking them and cook for 5 minutes, until obtaining a thicker texture.
For the bechamel , melt the butter in a saucepan, add the flour and cook it, gradually adding the hot milk that we have previously infused with a ham bone, and gradually binding the bechamel. Season with salt and pepper and add a little Parmesan cheese at the end to give it texture and flavour.
Cook the cannelloni pasta in plenty of salted water, dry it on a clean cloth, and fill it with the cheek and mushroom stuffing that we have prepared previously. Roll up the cannelloni carefully and set aside.
Place the cannelloni on a plate with the hot bechamel sauce covering it*, and finish by pouring the sauce used to cook the cheeks over the bechamel.
Finally add grated Parmesan cheese.
