Cannelloni With Parmesan Bechamel Sauce

Liat and I spent time in Barcelona and fell in love with the cannelloni at Drolma, the wonderful restaurant at Hotel Majestic. Below is the recipe.

It's deeelicious!

12 oz. chicken breast and leg meat

6 oz. lean meat

5 oz. bacon

1 onion

2 tomatoes

2 carrots

2 leeks, trimmed and washed

5 garlic cloves, peeled

¼ cup olive oil

Thyme and Marjoram

Sale and pepper

Cube all meats and vegetables. Add remaining ingredients. Bake at 300F for 1 ¼ hours and then at 350F for another 15 minutes. Bone and mince the mixture in the food processor; correct seasoning and knead until well combined.

Boil cannelloni pasta and fill with stuffing. I use a piping bag. Prepare cream sauce, cover cannelloni, sprinkle with parmesan cheese and brown in a 375F oven.

Cream sauce:

2 cups milk

1 oz. (generous) butter

1 oz. (generous) flour

Nutmeg, salt, pepper

1/2 cup Gruyere cheese

1/3 cup parmesan

Heat milk to a boil. Melt butter and mix in the flour. Cook on medium heat for 2 minutes, stirring constantly. Add milk slowly, whisking, until fully incorporated into the butter mixture. Season and add cheese.