Ingredients For 4 people: 300 g. lean beef and pork 100 g. chicken breast 1 chicken liver 50 g. lamb brain 2 onions 2 cloves of garlic 1 dash of stale wine 1 dash of cognac 1 ripe tomato Olive oil 2 slices of bread (without the crust) 1 l. milk 30 g. butter 30 g. flour Salt White pepper Nutmeg 12 sheets of cannelloni pasta 125 grams of cheese that melts well, such as emmental Necessary utensils: knives, wooden board, saucepan, pots of different sizes, stirring paddle, pot, cloth, spoons, silverware, serving paddle. Preparation time: 120 minutes Difficulty: Medium Instructions Dice the lean beef and pork and the chicken breast. Pour a drizzle of olive oil into a saucepan and put it on the heat. Once the oil is hot, add all the diced meat and let it brown. Grate the onions, peel the garlic and cut them into thin slices. Add these two ingredients to the pan and reduce the heat to a simmer for the meat to soften. Stir the ingredients in the pan so they don't stick or burn. After a while, add a splash of cognac and another of stale wine. Let the alcohol evaporate. Add the liver and lamb brain and let it cook for a minute. Add the grated tomato and let it concentrate well. Soak the breadcrumbs in milk and add them to the pan. Turn off after a few minutes. Now you need to chop the meat and all the ingredients you have added. To do this, use the medium-sized meat mincer. Add salt. Now you have the cannelloni filling. Now it's time to make the wrap. That is, the pasta. Put plenty of water with salt in a pot. When it boils, add the pasta sheets one by one. Add a few more than you need in case one breaks at some point. Once ready, rinse them in cold water and place them on a white cloth. Then, take a sheet of pasta and put a spoonful of meat on it. Be careful of the amount of meat you put in, it must be just enough for you to roll the cannelloni well. The first ones will take more effort, but you will get used to the amounts very quickly. Repeat the process until you have no more filling left. Once the cannelloni are assembled, it's time to start with the béchamel sauce. Boil half a litre of milk in a pot. In another container, melt the butter and add the flour. Leave it for a couple of minutes over low heat. Gradually stir in the hot milk. In this way, you avoid lumps. Once you the béchamel is thick enough, season it with salt, white pepper and nutmeg. Put a little béchamel sauce on the base of the baking dish. Gradually place the cannelloni on top. Remember how you place them, it is important when serving. Cover the cannelloni with the rest of the béchamel sauce and put the grated cheese and a little butter on top. Heat the oven to 200ºC and put the tray with the cannelloni in to heat up and become lightly grilled. Be careful not to burn yourself and keep an eye on them. When the cheese is melted and lightly toasted, remove them from the oven. Leave for a moment before serving. Use the serving spoon to remove them from the tray and put them on the plates and enjoy this traditional dish of Catalan home cooking. Presentation and recommended dressings The classic presentation of cannelloni is in a clay pot, a metal dish or on a plate side by side. There are, however, other ways to present them, such as placing two cannelloni crossed one on top of the other. Cold cannelloni are those that give the most freedom in terms of dressings because they give free rein to your imagination. On top of the cannelloni or on the side you can put baked vegetables, olive sauce, anchovies, aromatic herbs, crushed tomato and a long list of other things. Other related recipes Stew and boiled meat Capipot Stuffed squid Catalan-style broad beans Fricandó with moixernons