Cannelloni of Spanish bull tail with black truffles and artichoke chips

Ingredients (for 4 people):
  • 1 piece of oxtail
  • 2 onions
  • 1 leek
  • 2 carrots
  • 1 head of garlic
  • 1 bunch of thyme
  • 1 bottle of red wine
  • 4 sheets of lasagne pasta


  • 500 ml milk
  • 30 g butter
  • 30 g flour
  • One 50-60 gr truffle, tuber melanosporum
  • Two pieces of artichokes
  • 100 g Micro Mezclum
  • 4 flowers to taste (edible)


Recipe Cannelloni of Tail with Black Truffle

  1. Stew the oxtail in the traditional way. Leave to cool slightly and remove the bones.
  2. Add the grated truffle and a little of the cooking juices, stir well until a homogeneous mixture is obtained and set aside.
  3. Cook the lasagne pasta for 3 or 4 minutes and proceed to fill. Set aside.
  4. Reduce the heat a little until the mixture is smooth and set aside.
  5. Make a light béchamel sauce in the traditional way and grate a little truffle. Set aside.
  6. Slice some fresh artichokes as thinly as possible and fry until crispy.


Termination of the plate:
  1. Heat the cannelloni in the oven for 8-10 minutes. Put a little béchamel sauce and some of the juice from the tail on the dish in which we are going to serve the dish.
  2. Place the cannelloni on top, cover with the béchamel sauce and a little of the juice.
  3. Place the artichoke chips and a few slices of truffle and decorate with herbs and flowers.

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