Veal Cannelloni With Camembert Rosé Sauce Cannelloni Di Food

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
• In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
• Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
• Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

VEAL CANNELLONI WITH CAMEMBERT ROSé SAUCE (CANNELLONI DI

Steps:

• Filling.
• In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
• Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.
• In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time. Drain and place in a bowl of ice water to stop the cooking process.
• Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
• Rosé Sauce.
• In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
• Add the white wine and reduce by half.
• Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5 minutes.
• Stir in the cream and continue cooking over very low heat for 10 minutes.
• Add the camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well too).
• Assembly.
• Preheat the oven to 200C/ 400F/.
• Pour a little sauce in the bottom of a baking dish.
• Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
• Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.