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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.


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


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