Canelones with pulled pork

Ingredients for 3 servings:

• 1 pack of pulled pork, 550 g or pulled chicken/turkey
• 12 sheets of pasta (canelones – Spanish pasta sheets), smaller than lasagna sheets
• 1 liter béchamel sauce, see recipes in the database
• 50 g onion(s), diced smaller than lasagna sheets
• 1 garlic clove(s)
• 1 shot of sherry
• 100 ml red wine
• some mustard
• 100 g cheese, grated
• 1 handful of Parmesan, finely grated

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Spanish cannelloni filled with pulled pork

First, tear apart the pulled pork. Sauté the onions and minced garlic clove in a pan until golden brown. Add the shredded pulled pork and a little mustard, heat briefly; it will practically melt. Then add the wine and sherry. In another pot, prepare a béchamel sauce. Everyone probably has a different recipe. When it’s ready, stir two ladles of the sauce into the meat mixture and let it cool completely. If the meat mixture is still too chunky, you can also grind it through a grinder or finely chop it in a blender. I personally like it this way so you can still see the meat. Prepare the canelones according to the instructions. Some need to be boiled, others just briefly dipped in warm water. Be careful! The leaves stick together quickly, so I cook them almost individually! Lay the leaves on the work surface, place the meat mixture on top, and roll up the pastry sheets. (Italian cannelloni rolls also work, but they will add about 15 minutes to the baking time.) Place the rolls side by side in a baking dish and pour over the remaining béchamel sauce. Top with the Parmesan cheese, then the grated cheese (I prefer Gouda). Then bake the dish in the oven at 180°C for about 20-25 minutes.