Cannelloni with Truffle Cream
INGREDIENTS
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SERVES 6
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Canelons amb una Crema de Tofona
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Carles Gaig based this creation on his grandmother's traditional Barcelona-style canelons, typical fonda (inn) fare of an earlier time.
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For the filling:
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1 tbsp. olive oil
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5 oz. boneless veal shoulder, cut into 2" pieces
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5 oz. boneless pork shoulder, cut into 2" pieces
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Salt and freshly ground black pepper
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1 small yellow onion, peeled and coarsely chopped
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1 clove garlic, peeled and chopped
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2 tbsp. marsala
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2 oz. foie gras, cubed
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For the sauce:
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2 1/2 cups heavy cream
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11/2 cups chicken stock
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2 tbsp. finely chopped jarred black truffle
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For the béchamel:
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1 tbsp. butter
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1 tbsp. flour
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1 cup milk, hot
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Pinch freshly ground nutmeg
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Salt and freshly ground pepper
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18 cannelloni wrappers
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Salt
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1 tsp. olive oil
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1/2 cup freshly grated parmigiano-reggiano
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4 tbsp. butter
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