{"id":57190,"date":"2025-09-09T08:34:53","date_gmt":"2025-09-09T08:34:53","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57190"},"modified":"2025-09-09T08:34:53","modified_gmt":"2025-09-09T08:34:53","slug":"ramaders-cannelloni-juan-pinel","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/09\/09\/ramaders-cannelloni-juan-pinel\/","title":{"rendered":"Ramaders cannelloni with sobrasada bechamel and Mah\u00f3n cheese"},"content":{"rendered":"

Ramaders Cannelloni with Sobrasada Bechamel and Mah\u00f3n Cheese<\/b><\/h1>\n

\u201cA quick solution: just add a sauce and you look like a champion.\u201d That\u2019s how Juan Pinel<\/strong><\/a>, chef at l\u2019\u00c0tic Restaurant<\/strong><\/a> and Ramaders ambassador, describes this recipe with our cannelloni.<\/span><\/p>\n

Because yes, there are days when tiredness wins, and cooking is the last thing you want. But that doesn\u2019t mean giving up a good meal\u2014or failing to surprise with an improvised dinner.<\/span><\/p>\n

Here\u2019s Juan Pinel\u2019s idea: <\/span>Ramaders cannelloni<\/a> with sobrasada<\/a> b\u00e9chamel and Mah\u00f3n cheese<\/a><\/b>. Easy, flavorful, and with a local identity.<\/span><\/p>\n

Step by step recipe:<\/b><\/h4>\n
    \n
  1. Warm the cannelloni in a dry oven for 2\u20133 minutes with a drizzle of extra virgin olive oil on top.<\/span><\/li>\n
  2. Meanwhile, prepare a homemade b\u00e9chamel with equal parts butter and flour. Gradually add the milk, stirring until thickened.<\/span><\/li>\n
  3. Lightly fry the sobrasada, add it to the b\u00e9chamel, and mix well to combine the flavors.<\/span><\/li>\n
  4. Place the cannelloni in a baking dish, cover with the sauce, and sprinkle with grated Mah\u00f3n cheese.<\/span><\/li>\n
  5. For a gourmet finish, gratinate in the oven or use a kitchen torch to achieve an irresistible golden crust.<\/span><\/li>\n<\/ol>\n

    The result is a perfect dish for a family meal, a casual dinner with friends, or simply a treat after a long day. As chef Juan Pinel says: <\/span>\u201cI like cooking, but I like eating even more.\u201d<\/b><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Ramaders Cannelloni with Sobrasada Bechamel and Mah\u00f3n Cheese \u201cA quick solution: just add a sauce and you look like a champion.\u201d That\u2019s how Juan Pinel, chef at l\u2019\u00c0tic Restaurant and Ramaders ambassador, describes this recipe with our cannelloni. Because yes, there are days when tiredness wins, and cooking is the last thing you want. But that doesn\u2019t mean giving up a good meal\u2014or failing to surprise with an improvised dinner. Here\u2019s Juan Pinel\u2019s idea: Ramaders cannelloni with sobrasada b\u00e9chamel and Mah\u00f3n cheese. Easy, flavorful, and with a local identity. Step by step recipe: Warm the cannelloni in a dry oven for 2\u20133 minutes with a drizzle of extra virgin olive oil on top. Meanwhile, prepare a homemade b\u00e9chamel with equal parts butter and flour. Gradually add the milk, stirring until thickened. Lightly fry the sobrasada, add it to the b\u00e9chamel, and mix well to combine the flavors. Place the cannelloni in a baking dish, cover with the sauce, and sprinkle with grated Mah\u00f3n cheese. For a gourmet finish, gratinate in the oven or use a kitchen torch to achieve an irresistible golden crust. The result is a perfect dish for a family meal, a casual dinner with friends, or simply...","protected":false},"author":5,"featured_media":57195,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[834,836,837,803,835,813,781],"class_list":["post-57190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-canneloni","tag-juan-pinel-en","tag-latic-restaurant-en","tag-local-gastronomy","tag-mahon-cheese","tag-mallorca-en","tag-sobrasada-en"],"yoast_head":"\nCannelloni with sobrasada bechamel and Mah\u00f3n cheese - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Juan Pinel prepare Ramaders cannelloni with bechamel enriched with Mallorcan sobrasada and Mah\u00f3n cheese. 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