Prepared by Tomeu Caldentey, chef at Es Molí d’en Bou.
1 Michelin star.
A regular for mid-afternoon snacks at our estate and a champion of local products.
Ingredients
For the filling:
- ½ kg of cooked boneless pig’s trotters
- ¼ kg of duck confit
- 125 g of fresh foie gras
- 6 dried apricots
- 6 prunes
- ½ onion, finely chopped
- 30 wonton wrappers (chinese dumplings)
- salt and black pepper
- olive oil from mallorca
For the sauce:
- ½ kg assorted mushrooms, washed
- 1 dl beef stock
- 3 dl cream
- salt, butter and olive oil
Preparation
For the filling:
- sauté the finely chopped onion in a pan with a little olive oil
- add the finely chopped duck confit and the pig’s trotters. Slowly cook the mixture over low heat
- add the diced foie gras
- add the finely diced dried fruit (dried apricots and prunes)
- cook the mixture several minutes and season with salt and pepper
- let the filling cool for approximately 45 minutes
- fill the wonton wrappers, ensuring that they are tightly closed
- let the prepared cannelloni stand in the refrigerator for at least one day. Make sure to cover them tightly so they don’t dry out
For the sauce:
- sauté the mushrooms in a pan with a little bit of olive oil and butter
- add the beef broth and reduce
- add the cream and cook the sauce until it has the right texture
- season with salt and let stand
Assemble the dish:
- heat the cannelloni on a try in the oven covered with aluminium foil for 10 minutes at 200c°
- to prevent the cannelloni from sticking, spread lard on the baking tray and then cover the entire surface with broth
- remove the cannelloni from the oven and serve with the warm mushroom sauce