CANELONS DE SANT ESTEVE (ST STEPHEN’S CANNELLONI) Ingredients 1 package of 20 plates of cannelloni Remaining meat from the previous day soup 1 onion 1 green pepper 2 garlic Tomato sauce Salt Pepper Béchamel sauce Preparation Boil salted water and introduce the sheets one by one and stir. Let them cook for 12 to 15 minutes. Take the meat remaining from the day before and mince it well, until you get a thick dough. Peel and chop the onion and the pepper into small pieces. Cast on a frying pan a little oil, the onion, the pepper, chopped garlic and the minced meat. Add a splash of tomato sauce and when it starts to boil, reduce heat and cook over a low heat 10/ 15 minutes. Once the plates are ready, drain well and spread the sheets separated on a cloth. Put on each one a little meat and roll them up, warping the mixture. Place them in a ovenproof dish. Then, put the béchamel sauce and spread it well. Sprinkle the cannelloni with some cheese. Put the dish in the oven to gratin and to heat it up. Tradition St Stephen’s cannelloni are traditionally a meal in Catalonia eaten on St Stephen’s Day (December 26th), holiday in Catalonia, prepared with the previous day remaining meat used to cook the traditional “galets’” soup for Christmas.