Since my children discovered the bull's tail in Cordoba, every time they see it in a restaurant they ask. They love to wet the sauce and say it's from the richest cooked meats. But they also love the chrome of bull and the recipe I bring you today, the canelones. One of the reasons is how easy they are to eat and, of course, they preserve the taste of traditional stew.
They, like all children, eat a lot according to how beautiful a dish turns out to them, are used to the white bechamel of the canelones. Even this cauliflower bechamel (You can see the recipe of this delicious bechamel by clicking here). So at first, when they put these cantaloupes in Cordoba, I thought this brown sauce would make them recess from the dish. But the opposite happened, they really liked it. It is clear that the smell and taste seemed so rich that they let the detail of the color pass. At home, when I make this recipe, the bacon such as, but if you prefer to bathe the canelones of bechamel and gratinate them (that is, put under the canelones a good bucket of his salsa), you can do it. I'm sure you love it.
This recipe I always make in a quick pot. The meat is perfect, soft and very tasty. And we need 20 to 30 minutes instead of four hours on slow fire from the traditional recipe. After cooking the meat, I crush the sauce in my Thermomix. If you have another robot, or even a blender, you can also use them. Finally, the cantaloupe stuff them and I bake them in the oven. It seems laborious, but it really isn't that much. And the result certainly is worth it.
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Bullshit cantaloupes
Since my children discovered the bull's tail in Cordoba, every time they see it in a restaurant they ask. They love to wet the sauce and say it's from the rich
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2023-04-11
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