I’m going to ask you to forget about Italy and their cannelloni.
Italians do great things, indeed! And they get all the deserved glory and fame. But many different versions of several famous dishes can be found around the Mediterranean shores.
I’m not going to tell you whether those non-italian recipes are better than, a copy of, a version of sorts, or a substitute.
They are delicious. End of.
And as a clear example, I’ll tell you Canelons are nowadays considered traditional food in Catalonia. A staple in the Catalan Cuisine.
Catalans roll up the sheets of pasta around precious stuffing made of roasted meat.
That would be Canelons de Rostit.
The farcit (stuffing) can also be a way to recycle leftover meat from other recipes.
This is one of the theories of why Canelons are served on the 26th of December, as there are always leftovers from Christmas Day.
(But who’d be up for it, nowadays, still hungover, and have it ready for lunch?!)
I will omit other options, such as vegetarian, fish, etc.
They all can be delicious, but the Canelons we miss, even crave, are the ones our grandma would prepare for a Sunday Lunch with the family.
Those are the ones I recreate, the popular Canelons de Rostit.
But I’m actually taking it further, and going for Canelons de Sant Esteve.
Because on St Stephen’s day, or Boxing Day, you only serve the best.
Made ahead and saved for the occasion. With plenty of good ingredients, time, love and patience.
What special occasions call for, and what grandmothers always serve. God bless their aprons!
So here you have my Canelons.
More than special enough for a Sunday Feeling.
Definitely worthy of a Christmas Menu.
P. S. We can discuss the sauce and toppings next time