Welcome to More Photos, Less Words Saturday
After birthing my 1040 words epic There Is Nothing Stock About It for Blogcritics; I am all worded out. So, I thought I'd do something different today and use more photos to describe the process of bringing this dish to life.
My version was inspired by the Catalan dish served at Els Casals a fabulous restaurant in Barcelona, Spain.
Organic free-range chicken legs, olive oil, smoked pimenton.
Carrots, Yukon gold potatoes, leeks, onions, celery, rosemary, olive oil, sea salt, black pepper, garlic.
Bake at 450 F for 15 minutes to brown skin.
Reduce to 325 F, roast for 60 minutes.
Ajo Blanco a traditional cold Sevillian soup that I turned into a thick "sauce" for the canelones. Almonds soaked overnight in water and drained, Spanish olive oil, sherry vinegar, 4 garlic cloves (blanched), sea salt, figs, mineral water. Blitzed and strained.
The Filling...chopped chicken, veggies, grated Queso Manchego, thyme.
White Wine Pasta, olive oil, corn meal. Pipe filling. Roll up the canelones. Spoon Ajo Blanco sauce. Top with grated Queso Mahon.
Canelones de Catalunya
That's it for now...till we exchange a few words again...Peace!