How to prepare San Esteban cannelloni a la Carme Ruscalleda


One of the most typical dishes of the December holidays are San Esteban cannelloni, which are usually eaten on Boxing Day, December 26, when said feast is celebrated. This gastronomic custom is loaded with myths, legends and historical differences, since this recipe has been consumed since the beginning of the last century.

Culinary historians say that this succulent dish arrived from Italy on the coasts of Catalonia, and that little by little, already in Iberian territory, it was modified and adapted to the tastes of the local population. One of the main attractions of this recipe is its diversity, since each house has its own recipe: more than 100 different recipes are recorded.

Whether you live in Catalonia or not, whether you live in Spain or not, making San Esteban cannelloni is always a good idea. The famous Catalan chef Carme Ruscalleda, one of the most recognized cooks in the world, has shared her special recipe in various media on different occasions. Here we give you an account.

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