GASTROBAR SMALL DISHES - ENGLISH VERSION by Sosa Ingredients, SL

GA STRO BAR

SMALL DISHES Sosa Ingredients S.L.

Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat

THAI FIDEUÁ WITH COCONUT AIOLI

Ingredients x4

GA STRO BAR

P L AT I L L O S

PRODUCT

QUANT.

Onion and red pepper Sofrito Culinary Journey Ref. 19020133

Green curry Thai Pasta Culinary Journey Ref. 19020309

Vermicelli Fish Fond Culinary Journey Ref. 03000006

Water

€/KG

€/RECIPE

€/

40 g

9,40 €

0,38 €

0,09 €

40 g

11,05 €

0,44 €

0,11 €

200 g

2,60 €

0,52 €

0,13 €

20 g

58,70 €

1,17 €

0,29 €

500 g

–

Squid

80 g

7,80 €

0,62 €

0,16 €

Mussel

100 g

4,30 €

0,43 €

0,11 €

Clams

60 g

8,10 €

0,49 €

0,12 €

50 g

12,45 €

0,62 €

0,16 €

2,5 g

18,68 €

0,05 €

0,01 €

50 g

2,80 €

0,14 €

0,04 €

0,28 €

0,00 €

10 g

2,80 €

0,03 €

0,01 €

Coconut cream Culinary Journey Ref. 19020317

Natur Emul Sosa Ref. 59000025

Sunflower Oil Salt Garlic

TOTAL: x4

= 4,89 € x1

= 1,22 €

Elaboration: Oven toast the Vermicelli for 20 minutes at 140ºC. Reserve. Cut squid in 1x1cm cubes and stir fry in a pan; add Onion and red pepper Sofrito Culinary Journey, Green Curry Thai Pasta Culinary Journey and stir fry 3 more minutes. On the other side, warm up the water with Fish Fond Culinary Journey. Pour Vermicelli into our previous cooked sauce, soak it with the fish fond and cook it until it almost dries. Add mussels and clams, salt to taste and cook in the oven at 210ºC for 6 minutes until it soaks up the stock, and vermicelli become curly. Aside mash and mix Coconut Cream Culinary Journey, garlic, Natur Emul Sosa and a pinch of salt. Add Sunflower Oil and blend it as a mayonnaise. Serve fideua and coconut aioli in separate bowls for self-serving.

BEEFCHEEK

GA STRO BAR

P L AT I L L O S

SATAY SAUCE AND CANTONESE PEANUT

Ingredients x4

PRODUCT

Beef Cheek Water Beef Fond Culinary Journey Ref. 03000000

Satay Sauce Culinary Journey Ref. 19020315

Cantonese Peanut Sosa Ref. 45151047

Gelcrem Hot Sosa Ref. 58050040

Black pepper

QUANT.

400 g 3000 g

€/KG

€/RECIPE

11,03 €

€/

4,41 €

–

1,10 €

–

40 g

64,18 €

100 g

11,76 €

20 g

12,17 €

0,24 €

0,06 €

20 g

9,40 €

0,19 €

0,05 €

62,38 €

0,50 €

0,12 €

TOTAL:

2,57 €

0,64 €

1,18 €

= 9,09 €

0,29 €

= 2,27 €

Elaboration: Clean up beef cheek and remove sinews. Season it with salt and pepper. Score the beef cheek on a pot with a dash of oil. Add water and Beef Fond Culinary Journey and cook low heat it for 5/6 hours. Add water as necessary. Once done, remove the beef cheek and strain the sauce through a fine sieve. Mix Gelcrem Hot Sosa with Satay Sauce Culinary Journey and pour it into the beef cheek sauce. Bring to boil while stirring and remove when sauce becomes thick. Cut beef cheek in 2x2 cm cubes and soak it on the thick sauce. Warm up and serve with few Cantonese Peanuts Sosa on top.

BEEF TARTAR

TONKATSU SAUCE AND MUSTARD YOLK

Ingredients x4

PRODUCT

GA STRO BAR

P L AT I L L O S

Beef sirloin

QUANT.

€/KG

€/RECIPE

€/

200 g

33,12 €

6,62 €

1,66 €

15 g

4,77 €

0,07 €

0,02 €

60 g

10,92 €

0,66 €

0,16 €

50 g

17,52 €

0,88 €

0,22 €

40,10 €

0,16 €

0,04 €

Mustard Grain

50 g

100,80 €

5,04 €

1,26 €

Mineral Water

200 g

–

8,43 €

0,03 €

0,01 €

1,5 g

0,28 €

0,00 €

35,01 €

0,18 €

0,04 €

1000 g

–

11,92 €

0,06 €

0,01 €

14,16 €

0,04 €

0,01 €

Egg yolk Tonkatsu Sauce Culinary Journey Ref. 19020605

Base Tartar Sauce Culinary Journey Ref. 19021629

Freeze Dried Chive Sosa Ref. 47400021

Gelespessa Sosa Ref. 58050011

Salt Alginat Sosa Ref. 58050016

Mineral Water Gluconolactat Sosa Ref. 58050029

Mediterranean salt flakes Sosa Ref. 11000037

TOTAL:

= 13,73 €

= 3,43 €

Elaboration: Cut Beef sirloin into very little cubes and put them in a bowl. Add Mustard yolk, chive, salt, pepper and tonkatsu sauce into base tartar sauce. Mix it all until you get homogenous dough. On a separate recipient, blend mustard, water, salt, Gelespessa Sosa and Gluconolactat Sosa for 1 minute and strain the resulting sauce through a fine sieve. Let it rest in the refrigerator for 24h until air disappears. Aside, dissolve Alginat Sosa in 1L mineral water and let rest for 30 min. For spherification, fill in spherification spoon with mustard and immerse it in Alginat sosa for 2 minutes. Wash the sphere in water twice and keep it aside. Set up a square mould on a plate and fill in with seasoned meat. Place the mustard yolk on top and finish it with a few drops of Tonkatsu Culinary Journey as decoration on a side.

LAMB MEATBALLS WITH RAS AL HANOUT

GA STRO BAR

P L AT I L L O S

Ingredients x4

PRODUCT

CANT.

Lamb meat

€/KG

€/RECETA

€/

600 g

10,87 €

6,52 €

1,63 €

Onion Sofrito Culinary Journey

30 g

11,11 €

0,33 €

0,08 €

Garlic

Ref. 19020206

10 g

2,18 €

0,02 €

0,01 €

Sweet Paprika Sosa

70,00 €

0,42 €

0,11 €

Cumin Sosa

50,87 €

0,31 €

0,08 €

Freezed dried Parsley Sosa

60,52 €

0,06 €

0,02 €

Ref. 48000229

Ref. 47800004

Bread Crumbs

30 g

1,00 €

0,03 €

0,01 €

Egg

15 g

2,70 €

0,04 €

0,01 €

Milk

10 g

1,08 €

0,01 €

0,00 €

Salt

15 g

0,28 €

0,00 €

Water

500 g

–

Flour

100 g

1,84 €

0,18 €

0,05 €

Sunflower Oil

500 g

2,80 €

1,40 €

0,35 €

87,70 €

0,26 €

0,07 €

200 g

11,18 €

2,24 €

0,56 €

62,38 €

0,31 €

0,08 €

Powdered Lamb Ras al Hanout sauce Culinary Journey Ref. 19020905

Black Pepper

TOTAL:

= 12,14 €

= 3,04 €

Elaboration: Soak bread crumbs in a bowl with add milk and egg yolk. Mix minced lamb meat, chopped garlic, Onion Sofrito Culinary Journey, cumin, parsley, salt, black pepper and soaked bread very well. Make 30 gr balls, flour them and fry in hot sunflower oil until light golden brown. Drain. Pour water and Ras el Hanout Culinary Journey in a saucepan and mix it with powdered lamb. Soak the meatballs in this sauce and cook them for 20 minutes medium heat until the water is absorbed and the sauce is smooth and thick.

WILD BOAR STEW

WITH GINGER MERMELADE AND DAIKON

Ingredients x4

GA STRO BAR

P L AT I L L O S

PRODUCT

QUANT.

€/KG

€/RECIPE

€/

Wild boar meat

700 g

8,00 €

5,60 €

1,40 €

Onion

100 g

0,80 €

0,08 €

0,02 €

Carrot

100 g

1,20 €

0,12 €

0,03 €

Garlic

10 g

2,80 €

0,03 €

0,01 €

75 g

1,50 €

0,11 €

0,03 €

Bay Leave

Leek

0,5 g

10,30 €

0,01 €

0,00 €

Red wine

750 g

5,00 €

3,75 €

0,94 €

60,68 €

0,06 €

0,02 €

100,76 €

0,10 €

0,03 €

Freeze dried thyme Sosa Ref. 19020133

Freeze dried oregano Sosa Ref. 47800008

Clove

0,2 g

70,70 €

0,01 €

0,00 €

Olive Oil

500 g

5,00 €

2,50 €

0,63 €

Flour

200 g

1,80 €

0,36 €

0,09 €

Salt

30 g

0,28 €

0,01 €

0,00 €

Pepper

15 g

62,38 €

0,94 €

0,23 €

Water

1000 g

–

200 g

25,20 €

5,04 €

1,26 €

50 g

3,50 €

0,18 €

0,04 €

Ginger Marmalade Cold Confit Sosa Ref. 19020133

Daikon radish

TOTAL:

= 18,89 €

= 4,72 €

Elaboration: Cut wild boar meat in 2x2cm cubes. Mix it with chopped onion, carrot, leek and soak in red wine for 12 hours using a saucepan. Drain and reserve the red wine. Separate meat and vegetables, and keep meat aside. Stir fry vegetables using the same recipient and add a dash of olive oil and spices. Meanwhile, season wild boar cubes with salt and pepper and flour. Deep fry in oil until golden brown. When vegetables are stir fried, blend and pour it back in the same pan, add the meat cubes and the reserved wine. Cover and cook it until the meat is tender. Remove from heat and mix with Ginger Marmalade Cold Confit. Serve hot.

PILPIL CODFISH

GA STRO BAR

P L AT I L L O S

WITH TENTSUYU AND BLACK GARLIC

Ingredients x4

PRODUCT

Codfish

QUANT.

€/KG

€/RECIPE

€/

600 g

22,00 €

13,20 €

3,30 €

50 g

5,00 €

0,25 €

0,06 €

40 g

5,65 €

0,23 €

0,06 €

10 g

2,80 €

0,03 €

0,01 €

Cayenne pepper

0,4 g

30,20 €

0,01 €

0,00 €

Black garlic

20 g

11,93 €

0,24 €

0,06 €

Salt

0,28 €

0,00 €

Parsley

11,00 €

0,06 €

0,01 €

Olive oil virgin extra Tentsuyu sauce Culinary Journey Ref. 19020609

Garlic

TOTAL:

= 14,01 €

= 3,50 €

Elaboration: Cut codfish in 150gr pieces. In a pan, pour olive oil, black garlic, garlic, cayenne and codfish (skin side on the pan) and cook slow heat. When codfish starts releasing collagen, stir pan with light circular movements until it turns into a thick emulsion. Add salt if needed. Remove codfish from pan and reserve. Blend obtained pil-pil with Tentsuyu Culinary Journey until you get a smooth creamy texture. Serve hot codfish with pil-pil sauce and chopped parsley on top.

VENERE RISOTTO

GA STRO BAR

P L AT I L L O S

WITH CAFÉ PARIS SAUCE EMULSION

Ingredients x4

PRODUCT

Venere Rice

QUANT.

€/

3,50 €

1,05 €

0,26 €

60 g

11,11 €

0,67 €

0,17 €

1500 g

–

50 g

16,40 €

0,82 €

0,21 €

200 g

8,50 €

1,70 €

0,43 €

50 g

58,70 €

2,94 €

0,73 €

40 g

6,64 €

0,27 €

0,07 €

0,28 €

0,00 €

80 g

12,63 €

1,01 €

0,25 €

13,22 €

0,05 €

0,01 €

Ref. 19020206

Seaweed Wakame Cuttlefish

€/RECIPE

300 g

Onion Sofrito Culinary Journey Water

€/KG

Fish Fond Culinary Journey Ref. 03000006

Butter Salt Café Paris sauce Culinary Journey Ref. 19021905

Proespuma Hot Sosa Ref. 57001001

TOTAL:

= 8,50 €

= 2,13 €

Elaboration: Heat water with fish fond Culinary Journey in a saucepan. Meanwhile, cut cuttlefish in cubes and sauté for 5 minutes. Add Onion Sofrito Culinary Journey, well chopped seaweed wakame and stir fry until the water is absorbed. Pour the rice and soak it with fish fond, cover and cook slow heat for 45 minutes. Add butter and keep stirring at all times. Add salt if needed. Aside, heat in bain-marie Café de Paris sauce (up to 60ºC) and mix with Proespuma Hot Sosa until you get a smooth creamy texture. Strain the sauce through fine sieve and pour into a syphon with 2 charges. Keep in bainmarie (60ºC). Place rice on a plate and pour Café de Paris foam on top.

GA STRO BAR

P L AT I L L O S

“CAP I POTA BRAVO”

Ingredients x4

PRODUCTO

Onion Sofrito Culinary Journey

CANT.

€/KG

€/RECETA

€/

60 g

11,11 €

0,67 €

0,17 €

100 g

5,58 €

0,56 €

0,14 €

Boiled Chickpeas

100 g

1,80 €

0,18 €

0,05 €

Beef “Cap i pota” (snout and feet)

300 g

6,60 €

1,98 €

0,50 €

Water

500 g

–

0,28 €

0,00 €

Ref. 19020206

Spicy Brava Sauce Culinary Journey Ref. 19020214

Salt

TOTAL:

= 3,39 €

Elaboration: Mix Onion Sofrito Culinary Journey with Spicy Brava Sauce in a saucepan and heat slightly. Add chickpeas and pieces of beef cap i pota. Cover with water and boil on very slow heat for 30 min. Add salt if needed and serve in individual portions with chopped parsley on top.

= 0,85 €

LAMB SWEETBREAD

GA STRO BAR

P L AT I L L O S

WITH CHILLI & PINEAPPLE SAUCE

Ingredients x4

PRODUCT

Lamb sweetbread

QUANT.

€/KG

€/RECIPE

€/

300 g

16,67 €

5,00 €

1,25 €

130 g

5,24 €

0,68 €

0,17 €

30 g

9,49 €

0,28 €

0,07 €

Tupinambo

50 g

3,38 €

0,17 €

0,04 €

Spring Onions

30 g

16,00 €

0,48 €

0,12 €

10 g

10,40 €

0,10 €

0,03 €

60,90 €

0,30 €

0,08 €

Chilli and Pineapple Sauce Culinary Journey Ref. 19020303

Pineapple Fruit & Sauce Cold Confit Sosa Ref. 44200113

Onion Crispy Sosa Ref. 47400023

Chive

TOTAL:

Elaboration: Clean, season with salt and flour lamb sweetbread. Stir fry until golden brown. Peel Tupinambo and cut into pieces. Dip in boiling water for 2 minutes. Let cool. Sauté the Tupinambo with chives and add lamb lamb sweetbread. Pour chilli & pineapple Culinary Journey and stir until sauce is reduced. Serve in ring shape and spread Pineapple Fruit&Sauce pieces at random. Sprinkle crispy onion and chive on top.

= 7,02 €

= 1,76 €

GA STRO BAR

P L AT I L L O S

SALMÓN EN ESCABECHE

Ingredients x4

PRODUCT

Salmon Escabetx Culinary Journey Ref. 19020127

Mediterranean Salt Flakes Sosa Ref. 11000037

Black pepper

QUANT.

€/KG

€/RECIPE

€/

400 g

9,37 €

3,75 €

0,94 €

150 g

16,73 €

2,51 €

0,63 €

14,16 €

0,08 €

0,02 €

62,38 €

0,25 €

0,06 €

TOTAL:

Elaboration: Remove Salmon´s skin and fish bones. Cut the Salmon into 1.5x1.5cm cubes. Mix salmon with Escabetx Culinary journey and serve on a plate. Season with black pepper and Mediterranean salt flakes.

= 6,59 €

= 1,65 €

SMOKED EEL ROLL

GA STRO BAR

P L AT I L L O S

WITH SEA LETTUCE, APPLE AND CREAMY CHEESE

Ingredients x4

PRODUCT

QUANT.

Cream Cheese Americano Elle&Vire Ref. 00150710

Smoked eel Apple Fruit&Sauce ColdConfit Sosa Ref. 44200143

Salted Sea Lettuce seaweed Cream Seaweed puff pastry Fermentus Ref. RAI02613

Flour Salt

€/KG

€/RECIPE

€/

300 g

8,12 €

2,44 €

0,61 €

200 g

40,59 €

8,12 €

2,03 €

60 g

9,02 €

0,54 €

0,14 €

60 g

20,00 €

1,20 €

0,30 €

120 g

3,14 €

0,38 €

0,09 €

200 g

9,70 €

1,94 €

0,49 €

40 g

1,84 €

0,07 €

0,02 €

0,28 €

0,00 €

TOTAL:

= 14,69 €

= 3,67 €

Elaboration: Rinse seaweeds with water to remove salt. Soak in clean water 5 more minutes and drain. Meanwhile, knead americano cheese with cream and drained Apple Fruit&Sauce. Set aside. Roll out the sea lettuce and fill in with smoked eel and the mix of cheese. Roll it up as a cannelloni. Set aside. Sprinkle working table with flour and roll out the puff pastry (3mm thickness). Cut into strips same width and length as cannelloni. Bake for 18 min. at 180ºC. Let it cool. Set cannelloni on top pastry strips (both same size). Use Apple Fruit&Sauce cubes as random decoration.

TENDER WHEAT

GA STRO BAR

P L AT I L L O S

WITH RED CURRY, PRAWNS AND PEANUT BUTTER

Ingredients x4

PRODUCT

Tender Wheat Onion Sofrito Culinary Journey Ref. 19020206

Red Curry Pasta Thai Culinary Journey Ref. 19020307

Salt Water Red Prawn Butter Peanut butter Culinary Journey Ref. 19021501

Toasted Sesame Seafood Fond Culinary Journey Ref. 03000016

QUANT.

€/KG

€/RECIPE

€/

200 g

4,14 €

0,83 €

0,21 €

80 g

11,11 €

0,89 €

0,22 €

40 g

8,46 €

0,34 €

0,08 €

0,28 €

0,00 €

1500 g

–

400 g

11,60 €

4,64 €

1,16 €

30 g

6,64 €

0,20 €

0,05 €

30 g

9,97 €

0,30 €

0,07 €

7,44 €

0,04 €

0,01 €

40 g

87,09 €

3,48 €

0,87 €

TOTAL:

= 10,72 €

= 2,68 €

Elaboration: Heat water with Seafood Fond Culinary Journey in a saucepan. Meanwhile, peel red prawns and reserve the tails. Sauté prawn heads with a dash of olive oil and crash them to obtain its juice and essence. Remove head prawns and add onions and Red Curry Thai Culinary Journey. Stir fry low heat for 3 minutes. Add tender wheat and soak it with seafood broth. Cook until wheat is ready and tender and add peeled prawn tails to be cooked on residual heat. Add butter and salt and stir. Serve with peanut butter on top.

GA STRO BAR

P L AT I L L O S

MORUNO MARINATED OCTOPUS

Ingredients x4

PRODUCT

Potatoes

QUANT.

€/KG

€/RECIPE

€/

200 g

0,80 €

0,16 €

0,04 €

80 g

8,46 €

0,68 €

0,17 €

Salt

0,28 €

0,00 €

Black Pepper

62,38 €

0,12 €

0,03 €

40 g

1,40 €

0,06 €

0,01 €

300 g

27,43 €

8,23 €

2,06 €

30 g

15,40 €

0,46 €

0,12 €

11,14 €

0,04 €

0,01 €

Butter

Milk Cooked octopus Pincho Moruno Marinade Culinary Journey Ref. 19020230

Mediterranean salt flakes Sosa Ref. 11000037

TOTAL:

= 9,75 €

= 2,44 €

Elaboration: Boil peeled potatoes. Drain and mash potatoes. Add butter when hot and emulsify. Add milk and season with salt and pepper. Meanwhile, cut octopus into slices and mix with Pincho Moruno Marinade Culinary Journey. Heat the octopus in a pan. Set a base of potato purée in a clay pot, add sliced octopus on top and season with Mediterranean salt flakes Sosa.

PROMOCHI GNOCCHI

GA STRO BAR

P L AT I L L O S

WITH PESTO AND CRUMBLED BACON

Ingredients x4

PRODUCT

QUANT

Potato

250 g

Water

1000 g

Salt Promochi Sosa Ref. 58050005

Genovese Pesto Culinary Journey Ref. 19021703

Crumbled bacon Pidy Ref. 20370404

Fresh Basil

€/KG

€/RECIPE

0,80 €

€/

0,20 €

0,05 €

–

0,28 €

0,00 €

50 g

68,98 €

3,45 €

0,86 €

80 g

20,29 €

1,62 €

0,41 €

20 g

9,67 €

0,19 €

0,05 €

8,00 €

0,06 €

0,02 €

TOTAL:

= 5,53 €

= 1,38 €

Elaboration: Boil peeled potatoes. Drain and mash potatoes to get a thick purée. Let cool. Dissolve Promochi Sosa in 50gr of water (from boiling potatoes) and mix it with potatoes purée. Season and bring to boil. Stir constantly with flexible spatula until it turns a thick and elastic dough. While warm, pour into a piping bag with 1.5cm flat piping tube. Drop small quantities of dough into ice water and create gnocchi shape with your hands. Let it cool. Drain and sauté obtained gnocchi with a knob of butter, add Pesto Culinary Journey and remove from heat. Serve in a plate and sprinkle crumbled Bacon Piddy on top. Also spread fresh basil leaves around for decoration.

COOKED WHITE BEANS AND CODFISH

GA STRO BAR

P L AT I L L O S

DONOSTIARRA STYLE

Ingredients x4

PRODUCT

Onion Sofrito Culinary Journey Ref. 19020206

Cooked white beans Codfish Donostiarra sauce Culinary Journey Ref. 19020232

Freeze dried Parsley Sosa Ref. 47800004

QUANT.

€/KG

€/RECIPE

€/

60 g

11,11 €

0,67 €

0,17 €

200 g

2,30 €

0,46 €

0,12 €

80 g

20,48 €

1,64 €

0,41 €

140 g

12,65 €

1,77 €

0,44 €

60,52 €

0,12 €

0,03 €

TOTAL:

= 4,66 €

= 1,16 €

Elaboration: Dip cod in boiling water for 3 minutes, peel and cut into strips. In a saucepan, sauté the cod and Onion Sofrito for 2 minutes. Add drained white beans previously rinsed in cold water. Pour Donostiarra Sauce Culinary Journey and slow cook for 5 minutes until the sauce becomes thicker. Add chopped parsley and serve in clay pot.

CANELONES DE PATO CON BECHAMEL DE HOISIN

Ingredients x4

PRODUCT

GA STRO BAR

P L AT I L L O S

Duck

QUANT.

€/KG

€/RECIPE

€/

1000 g

8,40 €

2,10 €

10 g

0,28 €

0,00 €

130 g

11,11 €

1,44 €

0,36 €

200 g

4,25 €

0,85 €

0,21 €

150 g

2,00 €

0,30 €

0,08 €

Foie Mi-cuit

100 g

15,60 €

1,56 €

0,39 €

Egg fresh pasta

250 g

8,35 €

2,09 €

0,52 €

Milk

500 g

1,10 €

0,55 €

0,14 €

Flour

30 g

0,60 €

0,02 €

0,00 €

Butter

30 g

4,30 €

0,13 €

0,03 €

40 g

12,30 €

0,49 €

0,12 €

Salt Onion Sofrito Culinary Journey Ref. 19020206

Pork jowl Sandwich Loaf Fermentus Ref. RAI15001

Hoisin sauce Culinary Journey Ref. 19020503

TOTAL:

= 15,83 €

= 3,96 €

Elaboration: Cut duck into quarters, season and golden brown for 10 minutes. Cover with water, add pork jowl and stew until meat becomes tender (approx. 1.5 hour). Strain and reserve juice. Bone the duck and reserve the meat. Using the same pan, pour Onion Sofrito Culinary Journey, add minced meat, bread crumbs, foie micuit in pieces and a glass of previously reserved juice. Cook it together for 10/15 minutes until juice reduces. Remove from heat and mince it with meat mincer, season and keep in the refrigerator. Let it cool. Meanwhile, boil fresh pasta for 4 minutes and let cool. Fill in the pasta with the stuffing and roll up as cannelloni. Aside, set up a toasted roux with butter and flour. Pour hot milk and boil it while stirring constantly. Once thickened, add Hoisin Sauce culinary Journey and reserve. Pour a layer of bechamel sauce on an oven tray. Set cannelloni on top and cover with more bechamel. Spread some grated cheese on top and grill in the oven for 15 minutes at 170ºC.