Although cannelloni are of Italian origin, canelones rellenos is a popular dish in Barcelona, Spain (thought to have been brought there by Italian migrants in the 19th century). With a unique use of herbs and sherry, the fantastic flavors of this dish are distinctly Spanish. These canelones are delicious, so I hope you’ll give them a try tonight!

2 Tbsp olive oil
4 1/2 oz ground beef
4 1/2 oz ground pork
3 oz chicken liver, chopped
1 medium onion, diced
1 leek (white part), chopped
3 tsp salt, divided
1/4 tsp ground black pepper
2 1/2 Tbsp sherry
1 Tbsp chopped fresh thyme (or 1 1/2 tsp dried thyme)
1 14-oz can diced tomatoes
4 Tbsp chopped parsley
9 oz dried cannelloni tubes
3 Tbsp butter
1/2 cup flour
1/8 tsp grated nutmeg
4 cups milk
4 oz tomato purée
1 cup grated parmesan or manchego cheese

Preheat oven to 350 degrees F.

Heat oil in a large frying pan over medium heat. Add beef, pork, chicken liver, onion, leek, 1 1/2 tsp salt and 1/4 ground black pepper. Cook 10 minutes, breaking up lumps with the back of a wooden spoon. Add sherry, thyme, diced tomatoes and 2 Tbsp of the parsley. Increase heat to high and bring to a boil, then reduce heat to medium and cook an additional 3 minutes. Remove from heat and let cook to room temperature.

Using your hands, fill the cannelloni tubes with the meat mixture and place them in a 13×9-inch ovenproof dish that has been sprayed with cooking oil.

Meanwhile, make a white sauce by melting the butter in a medium sauce pan. Whisk in the flour and cook 2 minutes, until you have a nice, pale yellow roux. Add nutmeg and 1 1/2 tsp salt. Gradually whisk in the milk. Return to medium heat and whisk constantly for 15 minutes, until thickened.

Pour white sauce evenly over cannelloni. Scatter dollops of the tomato purée over the top. Sprinkle evenly with the cheese. Bake for about 45 minutes, until lightly browned. Garnish with remaining parsley and serve.

Serves 6.