Nov 17, 2005

Cannelloni with Truffle Cream

Credit: Galilea Nin

SERVES 6

Canelons amb una Crema de Tofona

Carles Gaig based this creation on his grandmother's traditional Barcelona-style canelons, typical fonda (inn) fare of an earlier time.

For the filling:
1 tbsp. olive oil
5 oz. boneless veal shoulder, cut into 2" pieces
5 oz. boneless pork shoulder, cut into 2" pieces
Salt and freshly ground black pepper
1 small yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. marsala
2 oz. foie gras, cubed

For the sauce:
2 1/2 cups heavy cream
11/2 cups chicken stock
2 tbsp. finely chopped jarred black truffle

For the béchamel:
1 tbsp. butter
1 tbsp. flour
1 cup milk, hot
Pinch freshly ground nutmeg
Salt and freshly ground pepper
18 cannelloni wrappers
Salt
1 tsp. olive oil
1/2 cup freshly grated parmigiano-reggiano
4 tbsp. butter

1. For the filling: Heat oil in a medium pot over medium-high heat. Season veal and pork with salt and pepper, then brown well all over, 6–8 minutes. Add onions and garlic and sauté until lightly browned, 2–4 minutes. Add marsala and cook for 1 minute, scraping browned bits stuck to bottom of pot with a wooden spoon. Add 2 cups water and bring to a boil. Reduce heat to medium-low, partially cover pot, and simmer until meat is tender, about 1 hour. Add foie gras and simmer for 10 minutes more. Strain broth into a bowl. Put meat mixture into a food processor, pulse until finely chopped, then transfer to a medium bowl. Stir broth, then moisten meat mixture with 1/3 cup of the broth and set aside.

2. For the sauce: Simmer cream and chicken stock together in a medium saucepan over medium heat until reduced by two-thirds, about 1 hour. Stir in truffles and keep warm over lowest heat.

3. For the béchamel: Melt butter in a small saucepan over medium-low heat. Add flour and cook, stirring constantly, for 2 minutes. Whisk in hot milk and cook, stirring constantly, until thick, about 15 minutes. Add nutmeg, season to taste with salt and pepper, and set aside.

4. Preheat oven to 350°. Cook cannelloni wrappers, several sheets at a time, in a large pot of salted boiling water until tender, about 12 minutes. Dip wrappers briefly into a large bowl of ice water as you remove them from boiling water, then lay them out, not touching, on clean damp dish towels. Working with 1 wrapper at a time, spread about 1 tbsp. of the meat mixture along edge nearest you, then roll up jelly roll style. Transfer canneloni to an oiled medium baking dish, seam side down, in a single layer. Spread béchamel on top and bake until heated through, about 7 minutes. Sprinkle with cheese and dot with butter, then brown under broiler for 3-4 minutes. divide sauce betweeen 6 warm bowls, put 3 canelloni into each bowl, and serve immediately.