Baked Cannelloni with Veal and Spinach
(Cannelloni al Forno con Vitello e Spinaci)
Yield: 50 servings
Region: Piemonte
Ingredients
1½ gal milk
1½ lb butter
1½ lb flour
10 box Barilla Oven Ready Lasagne
10 lb fresh baby spinach
3 lb ham, finely chopped
10 lb roasted veal, cut in cubes
to taste salt
to taste white pepper
1 tsp nutmeg
1 lb Parmigiano cheese, grated
1½ doz eggs
1 qt veal stock or demi-glace
Béchamel Sauce
Heat milk in saucepan. Bring to boil and remove from heat.
Melt 1 lb butter in a saucepan.
Add flour and cook for 2 minutes stirring constantly.
Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently.
Season mixture with salt and pepper to taste; set aside.
Lasagne
Process spinach, veal, half of the Parmigiano cheese and ham in food processor until
coarsely chopped. Season mixture with salt and pepper.
Beat eggs in a bowl. Add spinach mixture to eggs. Mix well.
Bring a large pot of salt water to a boil. Cook Barilla Oven Ready Lasagna Noodles
for 3 minutes. Drain and spread flat on a baking sheet.
Pour 1 cup of the béchamel sauce in prepared baking dish.
Spoon 2 tbsp of filling at one end of lasagna sheet. Roll and place in prepared
baking dish.
Spread remaining béchamel sauce over cannelloni. Drizzle veal stock or
demi-glace over sauce. Dot with remaining butter and sprinkle
with Parmigiano cheese.
Bake for 30 minutes. Let rest 10 minutes before serving.
