Monday, June 1, 2015

Cannelonni Genovese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr


  • Servings: 4
  • 2 tablespoons butter
  • 1 onion, peeled and chopped
  • 8 ounces spinach, chopped
  • 16 ounces mushrooms, sliced
  • 2 lbs ground veal
  • 8 ounces ricotta cheese (1 cup)
  • 3/4 cup parmesan cheese
  • 1 large egg
  • 1/2 teaspoon nutmeg, ground
  • 3/4 teaspoon salt
  • 4 cups fontina cheese (about 1 lb)
  • 2 cups mozzarella cheese (optional)
  • 1/4 cup wine


  • 1 melt butter in a large saute pan over medium-high heat. add onion and stir until limp but not brown, 3 to 5 minutes. add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. add spinach and cook until soft.
  • 2 add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. you can also blend in the pan.
  • 3 stuff mixture into cannelloni shell. alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. i have also found that making pasta is rather easy. roll the pasta dough out and cut in rectangles, 3x5 is a good size. place a row of the filling down the center, fold long sides together.
  • 4 in each of two shallow 9- by 13-inch baking dishes, spread a layer of the rosatella sauce over bottom to coat lightly. set the cannelloni, seam down, in sauce, spacing equally. carefully spoon the remaining sauce over cannelloni to coat well.
  • 5 scatter fontina (and mozerella) over cannelloni.
  • 6 bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. transfer to plates with a wide spatula and spoon some of the sauce around each serving. alternatively, bake in individual baking dishes.
  • 7 garnish with chopped parsley.

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