Valencia-Style Canelons - Butterball Foodservice

Valencia-Style Canelons

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Valencia-Style Canelons

*Béchamel Sauce

Yield: 2 cups
5 tbsp. Extra-virgin olive oil
1 ea. Onion, diced
1 1/2 tbsp. + 1 pinch Salt
5 oz. Butter
4 oz. Flour
4 cups Whole milk, hot
pinch White pepper
pinch Nutmeg
Other Recipe Information
Recipe Yields: 8 servings

To Prepare:

  1. Heat olive oil in a heavy-bottomed saucepan and poach onion for 4 to 5 minutes with pinch of salt. Add butter, stir in flour and cook until golden color. Stir constantly until paste cooks and bubbles, without browning, about 2 minutes. Add hot milk, continuing to stir as sauce thickens and bring to a boil. Add 1 1/2 tablespoons salt, pepper and nutmeg, lower heat and cook for 2 more minutes. Remove from heat and reserve until ready to use.

Other Recipe Information

  1. May use 3 sheets of 12-inch x 16-inch fresh pasta cut into 18 rectangles, each 5-inch x 6-inch. Or may substitute wonton skins.
  2. Recipe and image furnished by Plate’s Turkey Inspiration insert.


8 tbsp. Blanqueta olive oil
1 tbsp. Ibérico lard
3 ea. Garlic clove, minced
6 oz. Beef, finely ground
8 oz. Turkey, finely ground
4 ea. Chicken or rabbit livers, minced
6 oz. Ibérico pork, finely ground
1/2 cup Sherry vinegar
1 ea. Shallot, chopped
3 ea. Tomato, seeded, grated
1 ea. Thyme sprig, minced
1 ea. Basil sprig, minced
1 ea. Rosemary sprig
1/2 tsp. Oregano, fresh
6 tbsp. Breadcrumbs
1/2 tsp. Nutmeg
1/2 tsp. Smoked pimentón de la vera
As needed Salt
As needed Freshly ground black pepper
20 ea. Canelon wrappers (see note)
3 cups Béchamel Sauce*
1 cup Smoked Idiazábel cheese, grated
As needed Butter


  1. Heat 4 tablespoons olive oil and Ibérico lard in a pan over medium heat and fry garlic. Remove from heat and reserve.
  2. Brown beef, turkey, chicken livers and pork over medium-high heat. Add shallot, tomato, thyme, basil, rosemary and oregano and cook until juices begin to dry.
  3. Pulse meat mixture and sherry vinegar in a food processor to a coarse paste. Add breadcrumbs, nutmeg, pimentón, salt and pepper and mix well.
  4. Cook a few canelon wrappers at a time in boiling, lightly salted water, for 8 to 10 minutes or until al dente. Remove with a slotted spoon and shock in a pot filled with cold water. Lift wrappers out with slotted spoon and arrange on a flat surface.
  5. Spoon a line of meat filling in each sheet and roll up to form a tube. Pour some béchamel into an oven-proof dish and lay tubes side by side. Cover tubes with more béchamel and spread cheese and small pieces of butter on top. Bake in preheated 400°F oven for 15 minutes or until heated through. Remove from oven, rest for 5 minutes and serve.
Serve with confidence.®


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