How often have you opened the fridge after a family meal and not known to what to do with the previous day’s leftovers? Today we suggest you make suckling pig and garlic sprout cannelloni.
One of the “Achilles heels” of every good amateur cook is leftovers. However many calculations we make like an expert in algebra, we’ll never manage to cook exactly 100% the right quantity. In general, to prevent our table companions from going hungry, we tend to make extra, and this is when the problem arises: what to do with the leftovers?
Today we have set to work to give you a masterly dish made out of leftovers of roast suckling pig.
Fresh pasta, green onions, garlic sprouts and apple are all you need to have another success in the kitchen.
Don’t miss out any of the steps in the recipe below…
You can find Segovia suckling pig in our on-line store: http://www.tabladillo.es/tienda/
If you want to cook other kinds of suckling pig, just take a look at our recipes: cochifrito , suckling pig cochifrito, oven ready suckling pig, suckling pig carpaccio …
Suckling pig and garlic sprout cannelloniImprimir Receta
- FRESH PASTA
- 350 g of flour
- 2 eggs
- 1 tablespoon of olive oil
- Water and salt
- Leftover roast suckling pig (whatever remains)
- 1 spring onion
- 1 bunch of garlic sprouts
- 1 apple
- 1 level tablespoon of sugar
- 40 g of flour
- 600 mL of milk
- Nutmeg (to taste)
- Roast suckling pig gravy
- Parmesan cheese (to taste)
Fresh pasta: Place the flour with a little salt and oil in a bowl. Make a well and break the eggs into the centre. Knead the dough, which will be sticky at first, until it does not stick to the fingers.
Make the dough into balls, wrap them in cling film and leave them to rest for an hour. In the meantime, continue with the other preparations.
Prepare the filling by chopping up the leftover suckling pig from the previous day.
Chop the spring onion and sauté it with the garlic sprouts in olive oil until it is a light golden colour, and then add the chopped suckling pig. Sauté it lightly and moisten it with a little suckling pig gravy.
Peel the apple and cut it into 5 mm slices, not too thin. Prepare a light syrup with the sugar and water and place the slices in the syrup for two minutes, just so that they lose their firmness.
We are going to use fresh lasagne pasta sheets that we prepared previously, which will allow us to make the cannelloni to taste. If you are using dry pre-cooked lasagne, cook it according to the instructions on the package.
Roll out the balls of pasta with a rolling pin and pass them through the pasta machine. If you do not have a pasta machine, it is only necessary to roll the pasta out thinly and cut it to the desired size with a knife.
Cook the strips in plenty of salted water for five minutes and lay them out on a tea towel to drain.
Next, fill the pasta strips with the filling and slices of apple and roll them up. Place them in a baking dish.
Prepare a light béchamel sauce. Put 40 g of butter into a thick bottomed pan on medium heat until it melts. Add the flour and a pinch of salt, cook it until the sauce loses its characteristic flavour and then add the warm milk, one half at a time.
Pour the béchamel over the cannelloni and reheat in the oven.