Although its origin is Italian, cannelloni is one of the emblematic dishes of Catalan gastronomy. As tradition indicates, this pasta roll filled with Christmas roast or “carn d’olla” is eaten in homes throughout the Principality on … December 26, San Esteban, celebration in the Catalan community. To enjoy with family or friends, this Thursday the Time Out Market Barcelona gastronomic space located in Maremágnum offers the Gourmet Cannellonia festival of this delicious dish offered by some of the best restaurants in the city and at popular prices: 12 euros per portion.
Throughout the day, from lunch to dinner, the four participating restaurants will offer you their author suggestions for this Christmas classic, which seems to be a unique opportunity to taste creative and haute cuisine versions. Additionally, the festival will end at 4 p.m. with a musical after-dinner session by Xexo DJ, with a session of pop hits to complete the Christmas plan.
The gastronomic proposal is varied and includes the traditional Christmas roast chicken cannelloni, handmade by Michelin star chef Fran Lopez; an option for the most carnivorous with Angus beef ribs cooked at low temperature, from chef Ramón Panés (Darvaza); a maritime alternative with the best of the sea by Robert Gelonch (RíasKru); and the most traditional bet of Can Ros, with the recipe of Yaya Rosita.
Fran López offers a traditional Christmas roast cannelloni, one of the most emblematic dishes of this Michelin-starred chef: the flavor of the usual roast, wrapped in fresh pasta, with truffle béchamel and demi-glace sauce. For its part, Darvaza offers a Angus prime rib cannelloni grilled and cooked at low temperature, with smoked butter béchamel, wood-fired cheddar gratin and demi-glace sauce.
Seafood is provided by RíasKru and its crab cannelloniwith candied onions and leeks and a subtle, slightly spicy crab sauce, while Can Ros prepares the typical roasted Christmas cannelloni, made according to the traditional Yaya Rosita recipe, with beef, pork and chicken, classic artisan béchamel and a crispy gratin.
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