Sant Esteve meat cannelloni

Peel and chop the onion. Wash and grate the tomatoes, leaving the skin in your hand. Cut the chicken, veal, pork and liver into small pieces. Skin the butifarra. Heat the oil in a sauté pan. Brown all the meat over medium-high heat for about 10 minutes. Add 4 g salt and 0.25 g pepper.

Add the onion to the meat and soften over low heat for about 10 minutes. Add the cognac and reduce for 3 minutes. Add the tomatoes and cook for 10 minutes until the meat is cooked through. Coarsely chop in a food processor. Return to the pan with the stock and reduce for about 5 minutes until moist but able to hold on a spoon. Cool for 10 minutes.

While the filling cools, boil the pasta sheets in a large pot of water for the time stated on the pack, stirring initially to separate them. Drain and spread on a clean tea towel. Grease a baking dish with 5 g butter. Divide all the filling between the sheets, roll up and arrange in the dish seam down.

Heat the conventional oven to 220 °C. Melt the remaining 50 g butter in a saucepan. Stir in the flour for 1 minute without browning. Gradually whisk in the milk. Stir over low heat for about 8 minutes until thickened. Add the remaining 2 g salt and 0.25 g pepper, then the nutmeg. Cover the cannelloni with the sauce. Grate the Emmental over the top. Bake towards the top of the oven for about 10 minutes until golden and bubbling.