Traditional recipes

Veal cannelloni recipe

Veal cannelloni recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Veal

A scrumptiously filling dish of cannelloni stuffed with a tasty mixture of minced veal flavoured with white wine, cream, tomatoes, herbs and Parmesan. Serve with a green salad.

25 people made this

IngredientsServes: 4

  • 250g cannelloni pasta
  • 250g minced veal
  • 2 carrots, chopped
  • 1/2 stick celery, chopped
  • 1 onion, chopped
  • 275g spinach, chopped
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 250ml dry white wine
  • 250ml double cream
  • 200g plum tomatoes, diced
  • 40g grated Parmesan cheese
  • 2 teaspoons dried Italian herbs
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 450g passata
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 leaves fresh basil, chopped

MethodPrep:30min ›Cook:2hr10min ›Ready in:2hr40min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate and set aside.
  2. Preheat oven to 250 C / Gas 9. In a 20x30cm baking dish, combine veal, carrots, celery, chopped onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 200 C / Gas 6.
  3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to dish and stir in cream, plum tomatoes, Parmesan, dried Italian herbs and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
  4. While meat mixture is cooling enough to handle, make tomato sauce. In large frying pan over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in passata, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
  5. Reduce oven temperature to 180 C / Gas 4. Stuff cannelloni with cooled meat mixture, 2 to 3 tablespoons per cannelloni. Place shells in clean 20x30cm baking dish. Pour sauce over cannelloni and bake 20 minutes, or until sauce is bubbly.

Recently viewed

Reviews & ratingsAverage global rating:(20)

Reviews in English (14)

The most complex of the cannelloni recipes featured here....and actually...the best. It takes time and patience but is authentic and worth it. I substituted minced beef for minced veal since the latter can be hard to come by but good results just the same. ( I was once told by an old Italian grandma whose cannelloni was much sought after that her secret ingredient was cocoa or chocolate!! How much I don;t know.)-24 Jun 2013

by motherteresa

Amazing recipe... I couldn't find cannelloni so I used manicotti, which was just as good. I would recommend doubling the sauce and adding some red pepper flakes while in the blender. Also add lots of extra garlic! Other suggestion would be just to use another can of diced tomatoes (drained) instead of dicing roma tomatoes, and use frozen spinach. I also used half-and-half instead of heavy cream, which was fine.-10 Aug 2005

by Mistie Dawn Boyd

I started making this recipe a couple of years ago. My ex husband and I were at Spaghetti Warehouse and he had their Cannelloni Florentine. He loved it and wanted me to make it for him. So we found this recipe on here and since then I have made it probably about 30 times. It quickly become a well loved treat in our family. I do a couple of things different. 1: I use sugar in the sauce and I triple the batch. I add just enough to give a sweet taste. 2: I add extra cream and cheeses. 3: When it is all done cooking I sprinkle Mozzarella cheese all over it and let it cook about 5 minutes more. Just enough time for the cheese to melt. I serve it with Fettucine Alfredo and garlic cheese bread. I highly recommend this recipe. You will fall in love with it. I have made it so many times that I don't have to follow the recipe anymore. Thanks Mistie-06 Oct 2007


Cannelloni Recipe

Cannelloni is one of the most popular of Italian pasta al forno (oven baked pasta) dishes and with good reason - it's delicious!! This is one of our favorite recipes and let me tell you that nothing much can beat a dish of homemade cannelloni.

One thing I've noticed is that a lot of people seem to not like spinach and the recipe includes this. If you don't like spinach then there's a simple solution. leave it out. The recipe is still wonderful.


Directions

Preheat oven to 350 degrees F. Grease a 13" x 9" baking dish.

Prepare bechamel sauce: Melt the butter in a 2-quart saucepan over medium heat. When melted, whisk in the flour, salt, pepper and nutmeg. Slowly whisk in the milk until blended then whisk in the heavy cream.

Stir the mixture and continue cooking for 10 minutes or until the sauce is thickened. Set aside and keep warm.

Meanwhile, cook the cannelloni as directed. Drain and set aside.

Combine one cup of the bechamel sauce, ground veal, parsley, Parmesan, thyme, sage and egg in a large bowl until well mixed.

Carefully spoon the veal mixture into the cannelloni tubes. Place the stuffed pasta in the baking dish in a single layer.

Spoon the remaining bechamel sauce over the pasta.

Cover the dish and bake at 350 degrees F for 35-40 minutes. Remove the cover, sprinkle with Parmesan cheese, and bake 10 minutes longer or until golden brown and bubbly.


Recipe Summary

  • 1 (8 ounce) package cannelloni pasta
  • 8 ounces ground veal
  • 2 carrots, chopped
  • ½ stalk celery, chopped
  • ½ yellow onion, chopped
  • 10 ounces spinach, rinsed and chopped
  • 1 ¼ teaspoons salt
  • 1 ¼ teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 cup roma (plum) tomatoes, diced
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 2 tablespoons chopped fresh basil
  • 1 (16 ounce) can Italian-style diced tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 leaves fresh basil, chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain, separate shells, and set aside.

Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).

Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.

While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.

Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.


Olive Garden style Cannelloni al Forno

The trick to this Olive Garden-style Cannelloni al Forno recipe is processing the ingredients in a blender to achieve the smooth texture this dish is known for. This copycat recipe is spot on in the flavor department too.

Ingredients

  • 1 cup red onion, diced
  • 1 / 2 cup celery, diced
  • 1 / 3 cup carrot, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 pound ground veal
  • 1 pound ground mild Italian sausage
  • 1 pound ground chicken
  • 1 / 2 cup white wine
  • 1 1 / 4 cup beef broth
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 / 4 teaspoon ground nutmeg
  • 3 / 4 cup Parmesean cheese, freshly ground
  • Fresh pasta (highly recommended but could use dried cannelloni tubes)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 2 cups flour
  • 1 / 4 cup water
  • 1 (16-ounce) jar high quality marinara sauce
  • 1 / 2 pound Fontina cheese, grated
  • 1 / 2 cup heavy cream
  • 5 tablespoons butter
  • 1 / 4 cup Parmesean cheese, grated

Instructions

  1. Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened.
  2. Add the garlic, and cook 1 minute. Add veal, pork, and chicken. Cook, stirring occasionally, until meat is no longer pink. Drain excess liquid and grease thoroughly.
  3. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper.
  4. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  5. Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper.
  6. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  7. Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside to cool.
  8. In a medium size bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  9. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness (recommend the #5 thickness setting on hand-crank pasta machine). Use machine or knife to cut into 4- x 5-inch strips.
  10. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  11. Place 1/3 of the cooled meat and parsley sauce mix into a blender or food processor. Pulse or blend until a smooth texture is achieved, about 2 minutes. Repeat with remaining mixture until all filling ingredients are processed.
  12. Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.
  13. Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish. Repeat with the remaining noodles and filling, arranging in single layer.
  14. Ladle the remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of the cannelloni and sprinkle with the remaining Parmesan cheese.
  15. Bake at 400 degrees F for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thank you for signing up!
We were unable to sign you up - please try again.

Tags / Related Topics

Your Recently Viewed Recipes

Images from other cooks

Thanks for your comment. Don't forget to share!

I would love to make this and I have it in my head to make it in a lasagna form, but I have a question. In step 6, it says to add parsley. How much? It's not listed in the ingredients.

I just threw in a few tbs. of dried parsley. Though I made several adjustments due to ingredient availability, it turned out really good.

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Grandma's Favorite Meatballsvideocam

Who doesn't love a delicious savory meatball recipe? This Grandma's Favorite Meatballs recipe is definitely Grandma's favorite for a&hellip See more Continue reading: "Grandma's Favorite Meatballsvideocam"

What's Hot

My Recipe Box (0) View »

Something worth saving?

Connect With Us


Our Newest Recipes & Articles

Free eCookbooks

Prime Publishing Food Group

© Copyright 2021 Prime Publishing, LLC. All rights reserved.

Sign In to Your Account

Sign In With One Of Your Social Accounts
Sign in using email and password

Register Now!

Forgot Your Password?

Images from other cooks

Share Your Images

Help others by adding images to this recipe. It's easy! Click here to start

Please sign into your account to add new images.

There are currently no images from other cooks.

Terms & Conditions

You must enter into this Agreement if you want to submit digital images or other content to Prime Publishing through Sharing Customer Images (the "Service"). As used in this Agreement, "we" or "Prime Publishing" means Prime Publishing, LLC. and "you" means the individual or entity submitting materials to Prime Publishing. Any individual or entity that wants to use the Service must accept the terms of this Agreement without change. BY CLICKING THE ACCEPT TERMS AND CONDITIONS BUTTON, YOU AGREE TO BE BOUND BY ALL TERMS OF THIS AGREEMENT AND ALL SPECIFICATIONS AND GUIDELINES INCORPORATED BY REFERENCE.

1) Eligibility. You may only submit Materials to the Service for which you hold all intellectual property rights. In other words, if you submit a digital image to us, you must own all rights to such image or you must have the authorization of the person who does own those rights. The Service is limited to parties that lawfully can enter into and form contracts under applicable law. Minors may not submit Materials to the Service. Further, you may not submit any personally identifiable information about any child under the age of 13.

2) Definitions. As used in this Agreement, (a) "Affiliates" means any entity controlled by, in control of, or under common control with Prime Publishing, (b) "Materials" means all content that you submit to Prime Publishing, including all photographs, illustrations, graphics and text, and (c) "Media" means any means of conveying information, whether now known or hereafter devised.

3) License Grant for Materials. You hereby grant to Prime Publishing and its Affiliates a worldwide, nonexclusive, royalty-free, perpetual right and license to (a) reproduce, distribute, transmit, publicly perform and publicly display the Materials, in whole or in part, in any manner and Media, (b) modify, adapt, translate and create derivative works from the Materials, in whole or in part, in any manner and Media, and (c) sublicense the foregoing rights, in whole or in part, to any third party, with or without a fee.

4) Removal of Materials. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time.

5) License for Name, Trademarks and Likenesses. You hereby grant to Prime Publishing, its Affiliates and sublicensees a nonexclusive, worldwide, royalty-free license to use all trademarks, trade names, and the names and likenesses of any individuals that appear in the Materials. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials.

6) Specifications and Guidelines. You agree to submit Materials to us in accordance with all guidelines for use of the Service posted on the Prime Publishing web site or of which you are otherwise notified ("Guidelines"), as these Guidelines may be changed in the future.

7) Representations, Warranties and Indemnities. You represent and warrant to Prime Publishing and its Affiliates that (a) you have the right, power, and authority necessary to enter into this Agreement, to fully perform your obligations hereunder, and to grant the licenses set forth in Paragraphs 3 and 5 above, (b) you will comply fully with all terms of this Agreement, (c) the Materials submitted to Prime Publishing by you, and Prime Publishing's and its Affiliates' exercise of their rights hereunder, do not and will not violate, misappropriate or infringe any intellectual property right, including but not limited to trademark rights, copyrights, moral rights and publicity rights of any third party, (d) you possess all rights necessary for the reproduction, distribution, transmission, public performance, public display, and other exploitation of the Materials by Prime Publishing and its Affiliates as permitted hereunder, (e) the Materials are not pornographic, obscene, libelous, defamatory, tortious, or otherwise unlawful, and (f) all factual statements submitted by you are accurate and not misleading. You agree to indemnify, defend, and hold Prime Publishing and its Affiliates harmless from all claims, liabilities, damages, and expenses (including, without limitation, reasonable attorneys' fees and expenses) arising from your breach of any representation or warranty set forth in this paragraph.

8) Restrictions. You agree that you will not submit Materials that are unlawful, pornographic, libelous, defamatory, tortious, obscene, or racially, ethnically or otherwise objectionable, or that otherwise violate general Prime Publishing community standards. We expressly reserve the right to remove or not make available any Materials that we deem to be in violation of this Agreement, applicable laws or our community standards in our sole discretion. You agree that you will not upload, post, e-mail or otherwise transmit Materials to us or our Affiliates that contain software viruses or any other computer code, files, or programs designed to interrupt, destroy or limit the functionality of any computer software or hardware or telecommunications equipment.

9) No Obligation. Although we have the right to include your Materials in the Service or in any Media, we do not have the obligation to do so. We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time.

10) Changes to Agreement. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. All changes will be effective upon posting to the Service. However, for all changes to this Agreement, excluding Specifications and Guidelines, we will post a notice of change for thirty (30) days. You are responsible for reviewing the notice and any applicable changes. YOUR CONTINUED USE OF THIS SERVICE FOLLOWING OUR POSTING OF ANY CHANGES WILL CONSTITUTE YOUR ACCEPTANCE OF SUCH CHANGES.

11) Prime Publishing Intellectual Property. Without our prior written consent, you may not use our intellectual property, including, without limitation, our trademarks, trade names, trade dress, or copyrighted material, in any manner.

12) Communications. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means.

13) Waiver. PRIME PUBLISHING AND ITS AFFILIATES WILL NOT BE LIABLE FOR ANY INDIRECT, INCIDENTAL, OR CONSEQUENTIAL DAMAGES (INCLUDING BUT NOT LIMITED TO SUCH DAMAGES ARISING FROM BREACH OF CONTRACT OR WARRANTY OR FROM NEGLIGENCE OR STRICT LIABILITY) ARISING OUT OF OR IN CONNECTION WITH THIS AGREEMENT, EVEN IF WE HAVE BEEN ADVISED OF (OR KNEW OR SHOULD KNOWN OF) THE POSSIBILITY OF SUCH DAMAGES.

14) Disclaimer. PRIME PUBLISHING PROVIDES THE SERVICE "AS IS" WITHOUT WARRANTY OF ANY KIND.

15) Miscellaneous. This Agreement will be governed by the laws of the United States of America and the state of Washington, without reference to rules governing choice of laws. Any action relating to this Agreement must be brought in the federal or state courts located in Seattle, Washington, and you irrevocably consent to the jurisdiction of such courts. You may not assign this Agreement, by operation of law or otherwise, without our prior written consent. Subject to that restriction, this Agreement will be binding on, inure to, and be enforceable against the parties and their respective successors and permitted assigns. Our failure to enforce your strict performance of any provision of this Agreement will not constitute a waiver of our right to enforce such provision or any other provision of this Agreement subsequently. The Specifications and Guidelines (including all future changes) are incorporated by reference into this Agreement. This Agreement is in addition to, and does not supersede or modify, the terms and conditions of use of the web sites of Prime Publishing and its Affiliates.

Sharing Your Own Images

You! Anyone who is a registered and logged in user.

Please share images that will help other visitors. For example:

  • Images that highlight a article's features ("Here are the controls on this music player", "See the clasp for this necklace", "Look at the box this came in")
  • Images showing someone using a product ("Here I am wearing this scarf", "Install the ink cartridge here")
  • Images related to a topic ("My dog Skipper", "A great outfit", "Our family at Yellowstone", "How to glue a chair using a cabinet clamp")
  • Images that show how a product performs ("I took this picture with this camera", "This shirt shrunk in the wash", "The saw blade after 100 cuts")
  • Images that give a sense of the size of the product ("This refrigerator is actually 6' tall", "A cellphone the size of a credit card")

Do include captions for your images. While not required, they provide context for your images. Additionally, you can use the Image Notes feature to highlight one or more interesting areas in your image. Everyone will see your notes when they roll over your image.

What shouldn't I share?

Behave as if you were a guest at a friend's dinner party: please treat the Prime Publishing community with respect. Do not share:

  • Profane, obscene, or spiteful images, or any images with nudity
  • Images to which you do not own the intellectual property rights
  • Images featuring phone numbers, mail addresses, or URLs. You can watermark an image with copyright information.
  • Images featuring availability, price, or alternative ordering/shipping information
  • Images featuring external Web sites, contests, or other solicitations
  • Any personal information about children under 13
  • Images with automobile license plates that are prominent and easily read (pictures with license plates that have been fuzzed out or that otherwise cannot be read are acceptable).

The same guidelines apply to your captions and notes.

What image formats and sizes are supported?

We support JPEG, GIF and PNG images. Files must be no more than 1MB. Both the image height and the image width must be between 60 and 3500 pixels.

Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.


Notes about this recipe

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Veal & Porcini Cannelloni


When I’m entertaining, I often like to create a baked pasta for our first course as I can prepare it ahead of time and simply pop it into the oven once the guests arrive, leaving my time free to concentrate on my guests and other courses. My two favorite baked pasta dishes are lasagna and cannelloni and both offer so many variations that you could never get tired of making them. I recently was craving mushrooms so decided to create a cannelloni dish with a ground veal and sauteed porcini mushrooms filling, topped with a béchamel sauce that I flavored with a little porcini powder. I bought my porcini powder at Zingerman’s in Ann Arbor Michigan, but you can also simply make your own by grinding dried porcini mushrooms in a blender or food processor until it is finely ground. I used frozen porcini mushrooms in my version as fresh porcini are difficult for us to find here in Umbria. Feel free to use your own choice of mushrooms or a mixed wild mushroom blend would also be delicious.


Veal Cannelloni featuring Landwehr Veal

My dad&rsquos friend makes this amazing veal cannelloni. Honestly it is the stuff dreams are made of&hellip I&rsquove always wanted to try my hand at making it. Naturally, I was excited when Chris of Landwehr Veal got in contact with me about being featured. I knew the minute he told me he raised veal, I was going to try veal cannelloni. While my veal cannelloni isn&rsquot perfect as as Angelo&rsquos, it was pretty awesome for a non-Italian gal!

VEAL: LANDWEHR VEAL Wisconsin

When did you start farming? What brought you into farming?

My family started with veal when I was 15 years old (1975). We bought our own farm in 1988 and I bought the family farm in 1997.

What chores did you have growing up on the farm? Are there any differences between your farm now and your farm when you were a kid?

As kids, we were involved right from the start with feeding, cleaning the barns and everything else that goes along with 400 head of calves. We also ran a 150 acre small bale hay operation. The main difference is the way the calves were housed. In the beginning the calves were kept in individual stalls where now they are in groups of eight. We are also raising them to about 500 pounds whereas in the beginning they were only about 300 pounds. You can learn more about veal farming at VealFarm.com

Who farms with you and what are their roles?

When our kids were younger, everyone helped. In between groups of calves, we would take a Saturday and do all the repairs in the barns. I called this our family day. The kids are now grown up and my wife works full time, so I rely on more outside help.

What has been the hardest part of farming for you? The most satisfying part of farming?

The huge price fluctuations make it hard to budget. Also it was hard to explain to the kids that we can&rsquot go camping with the group because we had chores to do. To see my kids grown up now with a work ethic that is second to none. They are thriving in their young adult lives and talk about coming back to the farm someday.

What crops (or animals) do you grow and why?

We raise veal and also have a seasonal greenhouse/garden center.

What do you think was the most useful advance in farming such as machinery, genetics, chemicals, etc?

For us as veal industry, I think the shift to group housing has been the biggest advancement. While the health and well-being of the calves has always been a priority, there is a negative public perception associated with calves kept in individual stalls. Now when people understand the changes that have been made, I think they embrace what we are doing.

What is your favorite thing to do with a food crop you grow?

Veal Scallopini is to die for. That&rsquos my favorite! VealMadeEasy.com features recipes and cooking videos. I definitely encourage you to visit the website.

What is one message you&rsquod like to get across to the general public about what you do?

As a family, get involved in your food production either through a CSA or visiting a farm through events like breakfast on the farms or any other open houses that might be offered. Farming is a very complex business, and it is difficult to fully understand that unless you start visiting with farmers directly. The interest in how food is produced and who is producing it is a good thing. Most importantly, I want the public to know I really care about what I do and taking the best possible care of my calves is a priority on my farm everyday.

What advice would you give to anyone interested in getting into farming?

There are so many high tech opportunities in farming today. The innovation is exciting. If you have a child interested in farming, get them involved at a young age in 4-H and FFA, and better yet, get them a job working on a farm. It can be a very rewarding life.

I totally loved learning more about veal production and I hope you did as well! You can find more from the Landwehr&rsquos at Echotagardens.com!

If you don&rsquot feel comfortable using veal, you can certainly use another form of ground meat. However, the veal gives this such a unique flavor. Also feel free to go super fancy and make your own noodles, I went the quick route and used pre-made noodles from the store! This recipe seems highly involved, but it could be easily split up into two days or pre-made when you have time. But I promise you, it is worth it!


Ricotta and Meat Cannelloni

Preheat the oven to 350 degrees . In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides of the pan and increase the heat to medium-high. Add the ground meat and cook, stirring occasionally, until browned, about 15 minutes. Remove from the heat and let cool.

In a large pot of boiling salted water, cook the pasta for 6 minutes. Drain the pasta and rinse with cold water to stop the cooking. Spread the cooked pasta shells on a paper-towel- lined baking sheet and let cool. When cool, split open the pasta tubes lengthwise.

In a large bowl, combine the ricotta, eggs, 1/4 cup Asiago cheese, the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.

Puree the tomatoes in a blender or food processor until smooth. In a medium skillet, cook the remaining garlic in the remaining 1 tablespoon olive oil over medium heat until soft, about 2 minutes. Add the pureed tomatoes, the basil and the remaining 1/4 cup Asiago cheese and simmer for 5 minutes. Spread half the sauce on the bottom of a sturdy rimmed baking sheet.

Stuff the pasta shells with 3 tablespoons of the meat-and-cheese mixture, and slightly overlap the edges to enclose the stuffing. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Bake for 25 minutes.


The recipe for cannelloni stuffed with meat

Ingredients:

For the pasta: 11 oz flour type 00, 3 eggs.

For the filling : 1 rib of celery, 3 carrots, 1 onion, 2 cloves of garlic, 7 oz ground beef, 5 oz sausage, 1 egg, extra-virgin olive oil, salt, pepper, nutmeg, half a glass of red wine.

For the sauce: 17 oz tomato puree, 1 clove of garlic, extra-virgin olive oil, salt, fresh basil.

For béchamel (optional): 2 ½ oz butter, 1 oz flour, 2 cups milk, nutmeg, salt.

First, form a fountain with the flour and then add the eggs and begin to knead until you get a smooth and uniform mixture.

Make a ball of it, cover it with film and leave it to rest for 1 hour in the fridge.

Fry the garlic in a little oil in a pan and then add the tomato sauce and a pinch of salt.

Cook for 15 minutes, until the sauce thickens. Scent with a basil leaf and set aside. Now prepare the béchamel.

Put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt, and nutmeg.

Continue stirring until the cream thickens.

Now comes the filling: sweat the finely chopped onion and garlic in a little oil.

Add the chopped celery, carrots and then the minced meat.

Remove the sausage’s casing, break up the meat with your hands, and add it to the fried onions.

Add the wine, salt, pepper, nutmeg and cook for 15 minutes.

Off the heat, add the egg and mix well.

Take the pasta from the fridge, divide it in half and start to roll it out with the pasta roller until you get sheets that are 2 mm thick.

Cut it into 6 x 2¾ inch rectangles that you will blanch one by one for a few seconds in a saucepan with salted water.

Roll out the sheets on a cloth, stuff them with a little filling and roll them upon themselves.

Butter a baking pan, arrange the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel sauce.