Canelons a l’Andorrana (Baked Pyrenean Roast Meat & Mushroom Cannelloni) – Authentic Andorra Recipe
Rich Andorran mountain gratin of savory meat-and-mushroom stuffed pasta blanketed in golden béchamel.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Tubular pasta sheets, Minced roasted pork/beef and wild mushrooms, Nutmeg béchamel and aged cheese, Rosemary, Garlic
Ingredients for Canelons a l’Andorrana (Baked Pyrenean Roast Meat & Mushroom Cannelloni) (4 Servings)
- 1.25 lbs (or 2.5 cups) tubular pasta sheets, prepped into bite-sized pieces
- 1.5 cups minced roasted pork/beef and wild mushrooms, washed and trimmed
- 1 cup nutmeg béchamel and aged cheese
- 1 medium onion and 3 cloves garlic, finely minced with rosemary
- 1.5 tbsp traditional Andorra seasoning (garlic, white wine, nutmeg)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, rosemary, and garlic, white wine, nutmeg for 3 minutes until fragrant.
- Combine tubular pasta sheets and minced roasted pork/beef and wild mushrooms with the sautéed aromatics and layer evenly into the baking dish.
- Top with nutmeg béchamel and aged cheese and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.