Veal Cannelloni with Camembert Rosée Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Filling:
45 ml (3 tbsp) extra-virgin olive oil
3 shallots, chopped
1 medium Savoy cabbage, chopped finely
675 g (1 1/2 lb) ground veal
625 ml (2 1/2 cups) dry white wine
300 g (10 oz) camembert, rind removed
15 ml (1 tbsp) fresh thyme leaves
100 g (1 cup) bread crumbs
70 g (1/2 cup) Parmesan cheese, grated
2 eggs
5 ml (1 tsp) sea salt
5 ml (1 tsp) freshly ground pepper
Pasta:
12 fresh lasagna noodles, 10 cm x 12 cm (approx. 4” x 5”), cooked
Sauce:
30 ml (2 tbsp) salted butter
2 shallots, chopped
2 garlic cloves, minced
250 ml (1 cup) dry white wine
796 ml (28 oz) canned Italian plum tomatoes, diced, drained
1 bay leaf
5 ml (1 tsp) sea salt
5 ml (1 tsp) freshly ground pepper
375 ml (1 1/2 cups) 35% cream
90 g (3 oz) camembert, diced
15 ml (1 tbsp) fresh thyme leaves

For the final assembly:
30 ml (2 tbsp) bread crumbs
45 ml (3 tbsp) Parmesan cheese, grated
fresh thyme leaves to taste

Directions

Filling:

  1. In a saucepan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
  2. 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.
  3. 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.
  4. Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.

Rosée sauce:

  1. In a saucepan over medium heat, soften the shallots and garlic in the butter for 2 minutes.
  2. Add the white wine and reduce by half.
  3. 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.
  4. 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:

  1. Preheat oven to 200°C / 400°F
  2. Pour a little sauce in the bottom of a baking dish.
  3. Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
  4. Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes.

Variations: For a spicier version, add a good pinch of red pepper flakes to the sauce. Add 250 g (1 cup) puréed, cooked spinach to the meat, and double the quantity of Parmesan in the filling.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2150

Veal Cannelloni with Camembert Rosée Sauce
Veal Cannelloni with Camembert Rosée Sauce