Barcelona Style Cannelloni


For the béchamel sauce, we follow the normal procedure. We melt the butter, add the flour and make a roux. Once done, it can be stored in the fridge and used whenever needed. We add cold milk, salt, pepper, and nutmeg on low heat and stir it until it has a beautiful velvety texture.

To start, we prepare the fresh pasta, as it needs to rest for a couple of hours. We make a volcano with the flour and add the eggs, salt, and oil. We gradually mix the dough until we can knead it. We work it for a while so that all the ingredients are well combined. It should be elastic. We reserve it to roll it out later and make the cannelloni sheets.

For the filling…

We chop the meat with a knife. Texture is important.

Fry the chopped onion with the 90 grams of butter until transparent, add the flour and make a roux. Add the cold milk, salt, pepper and nutmeg over a low heat and bind together to form a thick béchamel sauce.

Add the minced meat and the roast meat juice to the béchamel sauce and mix well. Leave to cool and set aside with cling film to prevent it from drying out.

Next, we make the cannelloni by filling the pasta, and we place them in individual trays or in a large tray. We cover them with béchamel, tomato sauce, grated cheese on top, and put them in the oven to gratin.


300 g Goat Cheese



We heat the oil in a pan with the peeled garlic cloves until they turn slightly brown. Then we add the cod, turn off the heat and let it cool down. Next, we blend it in a Thermomix with the brandy until it becomes a smooth brandade.

Slice the fennel very thinly and sauté in oil and salt until soft.

Place in a deep dish with the brandade on the bottom and the fennel on top. Add a good splash of oil.



We salt the escarole leaves and let them sweat for two hours. Once done, by pressing very hard, we will remove all the liquid they contain, they must be well dried.

We chop them a bit and then add the egg, pepper, garlic, yeast diluted in a little milk, parsley and flour, so that the dough is compact enough to make good fritters.

Next, we fry them in extra virgin olive oil at 180ºC.

They can be served with tomato and thyme jam or roasted peppers.

Blanch and peel the tomatoes.

We roast the garlic for 35 minutes in the oven at 200ºC and then peel them.

Once done, we blend everything in a Thermomix, blender or mortar.



In a bowl, we pour the sparkling water, yeast, salt, and egg. We add the flours and mix well.

Next, we add the finely chopped garlic and parsley, mix well, and finally add the cod cut into not-too-small pieces, it’s good that they can be noticed in the dish.

Heat the oil in a parisien at 180º and with the help of two spoons place the fritters in the oil. Using a spider, turn the fritters until they are golden brown.

Place a piece of kitchen paper on a tray, preferably without chemical whiteners. Remove the fritters and place them on top to dry the excess oil.

We put them on a plate and spread a little delicious honey on top so that it melts.

We can add some chopped sage leaves on top.

Goat cheese and ‘ratifia’ cream with vegetables, pie, and nuts


Melt the cheese with the cream in a saucepan and season with salt and pepper. Keep at room temperature.

In a frying pan, sauté the vegetables with salt and set aside.

In a deep glass dish, place the cream at the bottom and decorate with the vegetables, almond pieces, and bits of pie.