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Baked Cannelloni with Veal and Spinach (Cannelloni al Forno con Vitello e Spinaci)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: Piemonte

Wine pairing: White

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Ingredients

2-1/2 cupsmilk
4 tablespoons, dividedbutter
2 tablespoonsflour
1 box (12 ounces)BARILLA Oven Ready Lasagne
12 ouncesfresh baby spinach
1 cup (5 ounces)ham, finely chopped
1 poundroasted veal, cut in cubes (may substitute roast pork)
to tastesalt
to tastewhite pepper
pinchnutmeg
1/3 cup, dividedParmigiano cheese, grated
2eggs
1/3 cupveal stock or demi-glace*


Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat. MELT 2 tablespoons butter in a medium 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.

PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook 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 tablespoons of filling at one end of each 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



Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.


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