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Categories:
filling extra-virgin olive oil shallots savoy cabbage ground veal white wine Camembert cheese thyme breadcrumbs Parmesan cheese eggs salt fresh ground pepper Pasta fresh lasagna noodles butter grey shallots garlic white wine Italian plum tomatoes bay leaf salt fresh ground pepper cream Camembert cheese thyme breadcrumbs Parmesan cheese thyme
Viewed: 23 - Published at: 3 years agoIngredients
- 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 leave
- 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 x5-inch)
- The 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 leave
- For the final assembly
- 2 tablespoons breadcrumbs
- 3 tablespoons parmesan cheese, grated
- fresh thyme leave
Method
- Filling.
- In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
- 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.
- 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.
- Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
- Rose Sauce.
- In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
- Add the white wine and reduce by half.
- 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.
- 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.
- Preheat the oven to 200C/ 400F/.
- Pour a little sauce in the bottom of a baking dish.
- Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
- Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
