Tag Archives: recipes

Barcelona Style Cannelloni- Canalones a la Barcelonesa

Barcelona Style Cannelloni- Canalones a la Barcelonesa

This is originally an Italian dish, but when migrants brought it to Spain, Barcelona adopted and adapted it.  I experienced this dish several years ago in Sabadell, a smaller city just 12 miles from Barcelona.  Choirs sang when I took that first bite.  This is my latest attempt to hear those choirs again.  The Recipe is from The Food of Spain- a journey for food lovers by Vicky Harris.  My changes are in red.  

Barcelona Style Cannelloni

2 tbsp olive oil

125 g (4 1/2 oz) ground beef

125 g (4 1/2 oz) ground pork

200g (7 oz) chicken livers, chopped

I know, I’m a disgrace.  I skipped the chicken livers (I’m not a chef!  I don’t know what to do with them!)

and I just used about a pound of ground chicken and a pound of ground pork.

1 brown onion, diced

1 leek, white part only, halved lengthwise and chopped (get a leek if you can!  They are the BEST!)

2 1/2 tbsp fino sherry (I used vinegar)

1 tbsp chopped thyme

400 g (14 oz) canned chopped tomatoes

4 tbsp chopped flat leaf (italian) parsley

75 g (2 2/3 oz) butter

60 g (1/2 cup) all purpose flour (I used white whole wheat flour)

1 litre (4 cups) milk

pinch of nutmeg (I used more than a pinch)

250 g (9oz) package dried cannelloni tubes

(I went to two Italian import stores- no cannelloni tubes!  I ended up using manicotti tubes, but they are much thicker.  Next time I think I’ll try making my own.)

100 ml (3 1/2 fl oz) pureed tomato

100 g (1 cup) grated Manchego or parmesan cheese

(we splurged and got the Manchego- Mmmmmm!)


PREHEAT the oven to 180 degrees C or 350 degrees F.  Heat the olive oil in a large heavy- based frying pan over medium heat.  Cook the beef, pork, chicken livers, onion and leek for 10 minutes, or until well browned, breaking up any lumps with the back of a wooden spoon.  Add the sherry, thyme, tomato and half the parsley and cook for 3 minutes, or until most of the liquid has evaporated. Season and leave to cool.


TO MAKE the white sauce, melt the butter in a large saucepan over medium heat.  Add the flour and cook, stirring with a wooden spoon, for 1-2 minutes, or until pale yellow.  Remove from the heat and add the milk gradually, stirring constantly until blended.  Return to the heat and slowly bring the mixture to a boil, whisking for 15 minutes, or until thickened.  Season with nutmeg, salt, and pepper.


FILL the cannelloni with the meat mixture using a wide-tip piping (icing) bag or a spoon.  Put the filled cannelloni side by side in a buttered ovenproof dish.  Pour the white sauce over the top and dot with the pureed tomato.  Top with the grated cheese and bake 40-45 minutes.  Garnish with the remaining chopped parsley.


Sooooo Yummy!  Let me know what it’s like with chopped chicken livers!


Canelloni Barcelona recipe Canelloni Barcelona recipe Canelloni Barcelona recipe





Yummy Yummy Mincemeat


I love mincemeat.   Especially in a pie.  Especially in my mom’s pies.  But usually she just uses the canned mincemeat.  So when Alberta gave me a mincemeat recipe to use my pears in, I knew I was destined to make it.  A lot of people get nervous when I mention “mincemeat” and are horrified when I tell them it’s my favorite kind of pie.   It’s true that in the past mincemeat always contained some kind of ground meat, but nowadays you can find plenty of recipes that are just fruit and spices in a delicious combination.

Here is the recipe from the Ball Complete Book of home preserving:
1cup dried currants
1cup sultana raisins
1/2cup coarsely chopped dried apricots
Grated zest and juice of one lemon and one orange
1/2cup lightly packed brown sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground ginger
pinch of salt
10 cups chopped cored peeled pears
1 cup slivered blanched almonds
1/4cup rum (very optional: I didn’t use it)
In a large stainless steel saucepan, combine currants, raisins, apricots, lemon and orange zest and juice, brown sugar, cinnamon, nutmeg, ginger and salt. Fold in pears, being careful not break or bruise them. Bring to boil over a medium high heat. Lower heat, cover and boil gently, stirring occasionally for 30 minutes, until slightly thickened. Uncover and cook stirring occasionally, until think enough to mound on a spoon, about 15 minutes. Add almonds and rum and boil gently for 5 minutes.
Ladle hot mincemeat into hot jars, leaving 1/2 inch head space, Remove air bubbles, wipe rim, center lid and screw band.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 20minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
So that’s the official version.  Now, here’s what I did.  I didn’t have any dried currents, so I used dried cranberries instead.  I also didn’t have a full 10 cups of pears so I  threw in some apples and plums.  I think you could use any type of pear or apple in this recipe.  In my second batch, I didn’t have enough almonds so I put in some chopped walnuts.  Still tastes great.
Also, if you’re going to use the mincemeat right away (for Thanksgiving pies, for example)  there’s no need to can it.  This recipe makes enough for two pies with maybe some leftover.  I’ve been putting my extra mincemeat on ice cream.  Yum!
Next week, I’ll show you some tasty tarts I made with mincemeat!  Just one more thing to be thankful for!  What are your favorite kinds of pies?