Catalonia and Italy are never harmonized like December 26, a big day in Catalan cuisine, when to celebrate St. Stephen Thousands of houses take advantage of the remains of Christmas Eve and Christmas to turn them into cannelloni with Saint Stephen in the middle.
Moment in which the carn d’olla is assembled, béchamel by means of, with thin sheets of pasta, and that extend the Christmas celebrations towards a third day in which the stomach continues to rule. The examples are hundreds and is that in every house there is a rule, preventing us from practically finding two identical recipes.
Made from poularde, chicken, turkey, but also pork, beef and even lamb, cannelloni has been taken in Catalonia to a paradise for all those who love this dish whose base, experts say, is always about making a good sauce with that meat.
That is why it is not surprising that there is a predilection for funds where the roasted poultry of the previous day leave all their flavor, or with that béchamel that rises with toasted touches. Be that as it may, if this Sant Esteve you are not for the work of cooking, you will not be alone when ordering cannelloni to go.