Catalan Meat Cannelloni
A traditional Catalan dish made with a meat filling and topped with bechamel sauce, perfect for the holidays.
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- •Chicken thighsskin side down
- •Chicken liverscleaned
- •Rabbit thighsdeboned
- •Onionsdiced
- •Carrotspeeled and sliced
- •Olive oilfor cooking
- •White winefor deglazing
- •Thyme(optional)to taste
- •Saltto taste
- •Cannelloni pasta sheetscooked
- •Butterfor bechamel
- •Flourfor bechamel
- •Milkroom temperature
- •Mozzarella cheesefor topping
- •Parmesan cheesefor topping
- 1
Dice onions and carrots. Peel and slice carrots.
5 min
- 2
Cook chicken thighs skin side down in a pan with oil. Cover and cook until done.
10 min
- 3
Clean chicken livers by removing veins and excess blood.
5 min
- 4
Debone rabbit thighs and prepare the meat.
10 min
- 5
Remove cooked chicken from pan, add onions and carrots to the pan juices, and cook.
10 min
- 6
Add chicken livers to the pan and cook with vegetables.
5 min
- 7
Deglaze with white wine and add deboned rabbit meat and bones. Cover and cook.
10 min
- 8
Season with thyme and salt. Cook until rabbit is done, then cool and pick through meat.
10 min
- 9
Blend meat and vegetables in a food processor. Adjust seasoning and moisture with chicken stock or lard.
10 min
- 10
Cook cannelloni pasta sheets in salted boiling water. Cool in cold water.
10 min
- 11
Lay pasta sheets on a damp cloth. Fill with meat mixture and roll.
10 min
- 12
Prepare bechamel sauce with equal parts butter and flour, add milk, and season with salt.
10 min
- 13
Place rolled cannelloni in a buttered oven tray, pour bechamel over, and top with mozzarella and parmesan.
5 min
- 14
Broil in oven until cheese is golden brown.
10 min
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