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Veal Cannelloni With Camembert Rosé Sauce (Cannelloni Di Vitello al Camembert)

There’s a certain magic in transforming simple ingredients into something truly extraordinary. I remember the first time I attempted cannelloni. It was a complete disaster! The noodles stuck together, the filling oozed out, and the sauce was… well, let’s just say it wasn’t my finest moment. But I persevered, driven by the desire to recreate the comforting and elegant dish I had tasted in a small trattoria during my travels in Italy. The rich, savory veal, the creamy, pungent Camembert, and the sweet rosé sauce all combined into a symphony of flavors that danced on my palate. That culinary experience inspired me to perfect this dish, and now I’m eager to share it with you.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Yield: 12 cannelloni
Dietary Type: Not Gluten-Free

Ingredients

For the Filling:

3 tablespoons extra virgin olive oil
3 grey shallots, chopped
1 medium Savoy cabbage, chopped finely
1 1/2 lbs ground veal
2 1/2 cups dry white wine
300 g Camembert cheese, rind removed
1 tablespoon fresh thyme leaves
1 cup breadcrumbs
1/2 cup Parmesan cheese, grated
2 eggs
1 teaspoon salt
1 teaspoon fresh ground pepper

Pasta:

12 fresh lasagna noodles, cooked (approx. 4-inch x 5-inch)

The Rosé Sauce:

2 tablespoons butter
2 grey shallots, chopped
2 garlic cloves, minced
1 cup dry white wine
796 ml canned Italian plum tomatoes, diced, drained
1 bay leaf
1 teaspoon sea salt
1 teaspoon fresh ground pepper
1 1/2 cups 35% cream
90 g Camembert cheese, diced
1 tablespoon fresh thyme leaves

For the Final Assembly:

2 tablespoons breadcrumbs
3 tablespoons Parmesan cheese, grated
Fresh thyme leaves

Equipment Needed:

Large saucepan
Large pot
Bowl of ice water
Baking dish
Blender or food processor (or food mill)
Aluminum foil

Instructions

Prepare the Filling: In a saucepan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes. Ensure the shallots become translucent and fragrant, and the cabbage begins to soften.
Cook the Veal: Add the ground veal to the saucepan and continue cooking over high heat until the meat is cooked through and no longer pink. Break up the veal with a spoon or spatula as it cooks to ensure even browning.
Deglaze and Reduce: Moisten the veal mixture with the white wine and allow it to reduce until the liquid is evaporated. This step intensifies the flavors and adds depth to the filling. Scrape the bottom of the pan to dislodge any browned bits.
Incorporate the Cheese: Remove the saucepan from the heat and add the Camembert cheese, stirring until it is melted and fully incorporated into the veal mixture. The cheese should create a smooth, creamy texture.
Flavor and Bind: Stir in the thyme, breadcrumbs, Parmesan, and eggs. Season with salt and pepper, mix well to combine all ingredients evenly, and set the filling aside to cool slightly.
Cook the Pasta: In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time, until al dente (firm to the bite). Be careful not to overcook the noodles, as they will continue to cook in the oven.
Stop the Cooking Process: Drain the cooked lasagna noodles and immediately place them in a bowl of ice water to stop the cooking process and prevent them from sticking together.
Assemble the Cannelloni: Lay the cooked lasagna noodles on a clean work surface. Spread one-twelfth of the veal filling along the longer edge of each drained noodle. Roll up each noodle tightly to form a cannelloni.
Prepare the Rosé Sauce: In a saucepan over medium heat, soften the shallots and garlic in the butter for two minutes until they are fragrant and translucent.
Deglaze the Saucepan: Add the white wine to the saucepan and reduce by half, scraping the bottom of the pan to release any flavorful browned bits.
Add Tomatoes and Seasonings: Add the diced tomatoes, bay leaf, salt, and pepper and cook over high heat for 5 minutes, allowing the sauce to thicken slightly.
Create the Creamy Base: Stir in the cream and continue cooking over very low heat for 10 minutes, allowing the sauce to further reduce and develop its flavors.
Incorporate the Camembert: Add the Camembert cheese and thyme, stirring until the cheese is completely melted and the sauce is smooth and creamy.
Blend the Sauce: Transfer the sauce to a blender or food processor and whir just until smooth. Alternatively, use a food mill for a smoother texture. Be careful when blending hot liquids; vent the blender lid to prevent pressure buildup.
Preheat the Oven: Preheat the oven to 200°C / 400°F.
Assemble the Dish: Pour a little of the rosé sauce into the bottom of a baking dish to prevent the cannelloni from sticking.
Arrange the Cannelloni: Arrange the cannelloni in the baking dish in a single layer (do not pack them too tightly).
Cover with Sauce and Toppings: Cover the cannelloni with the remaining rosé sauce. Sprinkle with breadcrumbs, Parmesan cheese, and fresh thyme leaves.
Bake: Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
Finish Browning: Remove the foil and bake for another 10 minutes, or until the topping is golden brown and the sauce is bubbly.

Expert Tips & Tricks

For an even richer flavor, consider using a combination of veal and pork in the filling.
If you don’t have Savoy cabbage, regular green cabbage will work as a substitute.
To prevent the lasagna noodles from tearing, handle them gently and avoid overcooking them.
If the rosé sauce is too thick, add a little more cream or white wine to thin it out.
The cannelloni can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add a few minutes to the baking time.

Serving & Storage Suggestions

Serve the Veal Cannelloni hot, garnished with extra fresh thyme leaves and a sprinkle of Parmesan cheese. It pairs well with a simple green salad or a side of roasted vegetables.

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 175°C / 350°F until heated through, or microwave in short intervals, checking frequently to avoid overheating. Cannelloni can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1402.8 kcal	N/A
Calories from Fat	792 g	57%
Total Fat	88.1 g	135%
Saturated Fat	46.1 g	230%
Cholesterol	444.5 mg	148%
Sodium	2749.3 mg	114%
Total Carbohydrate	45.4 g	15%
Dietary Fiber	3.8 g	15%
Sugars	8.9 g	N/A
Protein	70.5 g	141%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Cannelloni: Substitute the ground veal with a mixture of finely chopped mushrooms, spinach, and ricotta cheese.
Gluten-Free Cannelloni: Use gluten-free lasagna noodles, which are now widely available in most supermarkets.
Different Cheese: If you’re not a fan of Camembert, you can substitute it with Brie, Fontina, or even a sharp provolone for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the rosé sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use dried lasagna noodles instead of fresh?
A: While fresh lasagna noodles are preferred for their texture, you can use dried noodles. Be sure to cook them according to the package directions before filling.

Q: Can I make the rosé sauce ahead of time?
A: Yes, the rosé sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before using.

Q: What can I use if I don’t have grey shallots?
A: Yellow or white onions can be used as a substitute for grey shallots.

Q: Can I freeze the assembled cannelloni before baking?
A: Yes, you can freeze the assembled cannelloni. Wrap them tightly in plastic wrap and then aluminum foil. Thaw completely in the refrigerator before baking.

Q: How do I prevent the cannelloni from drying out during baking?
A: Covering the baking dish with aluminum foil during the first part of the baking process helps to retain moisture and prevent the cannelloni from drying out.

Final Thoughts

Veal Cannelloni with Camembert Rosé Sauce might seem like a project, but trust me, the result is well worth the effort. The combination of flavors and textures is simply divine, and it’s a dish that is sure to impress your family and friends. So, roll up your sleeves, gather your ingredients, and get ready to create a culinary masterpiece. I encourage you to experiment with different variations and make this recipe your own. And don’t forget to share your creations and feedback! Pair this delightful cannelloni with a crisp, dry rosé wine to complete the experience. Bon appétit!

Veal Cannelloni With Camembert Rosé Sauce (Cannelloni Di Recipe