This veal, porcini and cavolo nero cannelloni was inspired by a recent trip to a local Italian restaurant where I had order envy! One of my fellow diners ordered a sumptuous veal cannelloni so I thought, ‘why not make a classic even more special?’. Veal mince is more widely available now and gives a lighter flavour but is still delicious. You will see that I have given you the recipes for the ragu and béchamel sauce but the photo is for the veal ragu served with spaghetti- ‘why?’ I hear you cry! Simple as this: time was short and hunger was high! We all get impatient from time to time but really do try it as a cannelloni!
Ingredients- serves 4
For the filling
400g veal mince
1 red onion- finely chopped
1 carrot- finely chopped
2 garlic cloves- crushed or finely chopped
1 tbsp tomato puree
100ml white wine
25g dried porcini mushrooms- rehydrated
400g chopped tinned tomatoes
300ml beef stock
100g cavolo nero
Dried or fresh lasagne sheets
Freshly grated parmesan
For the béchamel sauce
1 onion- halved
2 bay leaves
50g plain flour
1. I make the veal sauce in advance so it has plenty of time for the flavours to develop. Take a large pan and heat a glug of oil over a medium/ high heat. When the oil is hot, brown the veal mince. You may need to do this in two batches so the meat browns nicely. Remove from the pan and set aside.
2. If the veal has released a fair bit of natural fat then drain a little away. Return the pan to a medium heat and cook the onion, garlic and carrot for until softening but not so the onions are catching too much colour. Add the tomato puree and stir so it is well combined before cooking for a minute or two before adding the porcini mushrooms and thyme.
3. I have chosen to use a dry white wine in this recipe to keep it lighter but feel free to use red if you would like. Add the wine to the pan and heat until reduced by half; this will deglaze the pan as well as adding flavour. Pour in the stock and tomatoes and bring to a boil before lowering to a simmer. Cover the pan and cook for an hour, stirring occasionally. After the hour is up I then add the cavolo nero before giving it another half an hour or so. Season well.
4. Whilst the sauce is simmering away, you need to make the béchamel sauce which is going to top the cannelloni. For the sauce, secure the bay leaves to the onion halves using the cloves- this way you don’t have to go fishing around the saucepan to find the cloves later on! Add the milk to a small pan and bring to a boil before removing from the heat and allowing the flavours from the bay and clove to infuse for around 20 minutes.
5.Take another pan and melt the butter and flour together until a paste, or roux, is formed. Remove the onion, clove and bay from the pan containing the milk and slowly add the milk to the pan with the roux. Keep stirring so lumps don’t form! Simmer and stir until it thickens before removing it from the heat ready to pour over the cannelloni.
6. When the veal sauce is thick and reduced, you can get going on forming the cannelloni. Take the lasagne sheets and cook for a couple of minutes, drain and allow to cool until you can handle them. Each pasta will vary in time slightly so do refer to the packet instructions. Place a line of the veal sauce to one end of the lasagne sheet (not right on the end, leave a small gap) and roll. Place the pasta tube, seal side down, into a baking dish and repeat the process until the veal sauce has been used. Tuck each tube in snuggly. Pour over the béchamel sauce and grate over a little fresh parmesan. Bake in a 200c/ 180fan preheated oven for 20-30 minutes until golden and bubbling.
Veal, porcini and cavolo nero ragu which is fit for a king- a twist on an Italian classic!