Entrées
Turkey Asparagus Cauliflower Risotto
Valencia-Style Canelons
8
servings
Serving Size
Ingredients
Valencia-Style Canelons
8 tbsp.
Blanqueta olive oil
1 tbsp.
Ibérico lard
3 ea.
Garlic clove, minced
6 oz.
Beef, finely ground
4 ea.
Chicken or rabbit livers, minced
6 oz.
Ibérico pork, finely ground
½ cup(s)
Sherry vinegar
1 ea.
Shallot, chopped
3 ea.
Tomato, seeded, grated
1 ea.
Thyme sprig, minced
1 ea.
Basil sprig, minced
1 ea.
Rosemary sprig
½ tsp.
Oregano, fresh
6 tbsp.
Breadcrumbs
½ tsp.
Nutmeg
½ tsp.
Smoked pimentón de la vera
— as needed
Salt
— as needed
Freshly ground black pepper
20 ea.
Canelon wrappers (see note)
3 cup(s)
Béchamel Sauce*
1 cup(s)
Smoked Idiazábel cheese, grated
— as needed
Butter
Directions
- 1. Heat 4 tablespoons olive oil and Ibérico lard in a pan over medium heat and fry garlic. Remove from heat and reserve.
- 2. Brown beef, turkey, chicken livers and pork over medium-high heat. Add shallot, tomato, thyme, basil, rosemary and oregano and cook until juices begin to dry.
- 3. Pulse meat mixture and sherry vinegar in a food processor to a coarse paste. Add breadcrumbs, nutmeg, pimentón, salt and pepper and mix well.
- 4. Cook a few canelon wrappers at a time in boiling, lightly salted water, for 8 to 10 minutes or until al dente. Remove with a slotted spoon and shock in a pot filled with cold water. Lift wrappers out with slotted spoon and arrange on a flat surface.
- 5. Spoon a line of meat filling in each sheet and roll up to form a tube. Pour some béchamel into an oven-proof dish and lay tubes side by side. Cover tubes with more béchamel and spread cheese and small pieces of butter on top. Bake in preheated 400°F oven for 15 minutes or until heated through. Remove from oven, rest for 5 minutes and serve.
Ingredients
*Béchamel Sauce
Yield: 2 cups
5 tbsp.
Extra-virgin olive oil
1 ea.
Onion, diced
1 ½ tbsp.
Salt
5 oz.
Butter
4 oz.
Flour
4 cup(s)
Whole milk, hot
— as needed
Pinch of White pepper
— as needed
Pinch of Nutmeg
Directions
- 1. Heat olive oil in a heavy-bottomed saucepan and poach onion for 4 to 5 minutes with pinch of salt. Add butter, stir in flour and cook until golden color. Stir constantly until paste cooks and bubbles, without browning, about 2 minutes. Add hot milk, continuing to stir as sauce thickens and bring to a boil. Add 1 1/2 tablespoons salt, pepper and nutmeg, lower heat and cook for 2 more minutes. Remove from heat and reserve until ready to use.
Ingredients
Other Recipe Information
Directions
- 1. May use 3 sheets of 12-inch x 16-inch fresh pasta cut into 18 rectangles, each 5-inch x 6-inch. Or may substitute wonton skins.
- 2. Recipe and image furnished by Plate’s Turkey Inspiration insert.
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