“At Boqueria, NYC and DC's favorite tapas bar, executive chef Marc Vidal creates a flavorful menu of authentic, Spanish tapas dishes. Every year on Christmas, Marc's family traditionally makes Escudella, a traditional Catalan soup made of various meats and vegetables in broth. On the following day, St. Stephen's Day, it is a Catalan tradition to use the leftover meat from the Escudella, and grind it up to make the stuffing for Canelones. Marc prepares the chicken canelones, or Canelones de la Iaia, using the leftover chicken and then creates a béchamel sauce to serve on top.”
Sear the chicken in a pot with a little oil. Add teh onion and garlic, saute. Ad teh tomato and sauce, saute. Add the white wine and reduce. Add water to cover teh chicken and cook for 30 minutes on low heat.
Strain, reduce and reserve liquid.
Pick all the meat off the chicken and pass through the big grinder plate along with the mirepoix and bread. Add salt and pepper to taste. Add wine. Lable and store.
Let the remaining liquid reduce and emulsifie with a tablespoon of butter.
Set a large ice bath. In a large stock pot, bring salted water to boil. Add pasta and cook al dente. Remove from water with a spider or slotted spoon and place in ice bath to cool.
Remove and set on a 1/2 sheet pan with paper towles to dry. Once pasta dries, lay them down one beside oneother on the sheet pands. With the help of a small spoon, add filling to each pasta square. Once all pasta squares have filling, start rolling them into rolls.
Put 2 tbsp of Bechamel sauce on plate, and place three canelones on top of the sauce. Drizzle Bechamel over the canelones, and top with Parmesan cheese. Place in oven at 400 F to warm up.