Ingredients

Two chicken breasts, 250 g lean pork, 250 g boneless beef, 2 cloves of garlic, 1 large onion, 5 tomatoes, 1 green pepper, 1 glass of cognac, 2 eggs, 1 or 2 packages of cannelloni pasta, béchamel sauce, olive oil, salt and water to boil the pasta.

Preparation

We will have the meat cut into not very large pieces and fry it, salt and pepper, in a pan with olive oil. When it is golden brown, we remove it and reserve it. In the same oil we make a stir-fry, starting with the onion, followed by the garlic and green pepper and finally the tomatoes. It should be well confit.

Next, add the meat and a glass of cognac and let it cook over moderate heat for about five minutes, no more. Then pass everything through the meat grinder, put it in a bowl, add a whole egg and mix well.

While the sofrito is cooking, boil the cannelloni pasta following the manufacturer's instructions and let it dry on a piece of kitchen paper.

Before making the cannelloni, spread the pasta with olive oil with your fingers. Make the cannelloni and place them in the pan where we are going to bake them, where we will have made a bed of béchamel, one next to the other but without them touching.

Cover them with béchamel and, on top, put a beaten egg and with the spatula, a small drizzle of olive oil. Bake for about twenty minutes, the first quarter of an hour without the grill.

(Recipe from my grandmother Margarita Monjo Marquès, 1916-2022)