How to Make Cannelloni with Meat | Catalana Cannelloni Recipe | Chef James

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

Welcome viewers and introduce the recipe for cannelloni.

Mention the traditional use of leftovers from a Christmas soup to make cannelloni.

State that the recipe will use chicken, chicken livers, and rabbit meat.

Dice and slice onions and carrots, peeling the carrots first.

Heat a sauté pan and cook chicken thigh skin side down with a little oil, covering it to cook.

Clean the chicken livers by washing and removing veins and excess blood.

Debone rabbit thighs by cutting ligaments and pulling meat away from the bone.

After cooking the chicken, remove it from the pan, leaving the juices.

Add diced carrots and onions to the sauté pan with the chicken juices and cook for several minutes.

Add cleaned chicken livers to the pan after a few minutes of cooking the vegetables.

Pour in some white wine for flavor and add the deboned rabbit meat and bones.

Cover the pan to let the flavors mix and optionally add thyme and salt.

Check the vegetables after cooking and remove the rabbit meat once done, letting it cool.

Reduce the remaining juices with the vegetables to enhance flavor.

Remove any skin and bones from the cooked meat, ensuring to get as much meat off the bones as possible.

Use a food processor to blend the meat and vegetables until smooth, adding chicken stock if the mixture is dry.

Cook the pasta in boiling salted water until fully cooked, not al dente.

Prepare a bowl of cold water to transfer the cooked pasta sheets to prevent sticking.

Lay out a damp kitchen cloth on the counter to organize the pasta sheets.

Fill each cannelloni sheet with the meat mixture, testing the amount before fully filling them.

Roll each cannelloni and prepare for the next steps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens