Phone: +1 646-719-0061Mail: info@catalangourmet.com

Ingredients:

Dough
Romanico Extra Virgin
Olive Oil : 2 Cups
Chicken : 2 breasts
Pork : 250 g (0.5lb)
Veal : 400 g (0.9lb)
Flat Paste : 100 g (4 oz.)
Flour : 1 tablespoons
Onion : 4 big
Salt : a little
Flour : 2 tablespoons
Milk : 1 cup (375 ml)
Source
Milk : 3 cups
Flour : 2 tablespoons
Salt : a little
Nutmeg : a little
Butter : 100 g (4oz)
Grated cheese : 100 g (4oz)



Recipe:

Dough
  1. Heat the Romanico Extra Virgin olive oil in a big pan.
  2. Fry all meats with a little salt. After the meats are cooked, take them away from the pan to make them cool.
  3. After the meats become cool, Grind the meats.
  4. Heat the Romanico Extra Virgin olive oil in a big pan.
  5. Fry 2 onions chopped into small pieces. After the onions are cooked, Add the meats from step 3 and 1 tablespoon of flour. Add the milk as you stir for 20 minutes. Turn off the heat and let them cool.
Source

Heat the butter in a pan and add the flour into it. After stirring for 20 minutes, add the milk, salt, and nutmeg.

Canalons
  1. Put the pasta into the boiled water. After the pasta is cooked, drain and submerge the pasta into cool water, then drain the pasta again. Place the pasta on the cotton cloths.
  2. Place 1 tablespoon of dough over the pasta and roll it to make canalon.
  3. Place all canalons on a casserole.
  4. Cover the source and the cheese over the canalons. Place them into the Oven. Keep them in the oven until the cheese become the gold color