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Gala Tasting Menu

Veal and Spinach Cannelloni
Chef Anthony Susi of Sage – Boston, MA
Adapted by StarChefs

Wine Pairing:
2000 Bottega Vinaia Lagrein

Yield: 6 Servings


  • 6 lasagna sheets, cut 8”x 8”
  • 1 Tablespoon olive oil
  • 1 pound ground veal
  • 4 bunches fresh spinach, coarsely chopped and blanched
  • 2 cups shredded Fontina cheese
  • Kosher salt & freshly ground black pepper, to taste
  • ¼ pound unsalted butter
  • 1 cup sliced cherry tomatoes
  • 1 cup fresh basil, coarsely chopped
  • ½ cup grated Parmesan


Note: This recipe calls for lasagna sheets. Either cook them to al dente or buy the no-cook version.

Preheat the oven to 450 degrees Fahrenheit.

Heat a cast iron skillet with one tablespoon of vegetable oil. When oil is hot, sear the ground veal. Once the meat is cooked, strain the excess oil off and transfer the meat into a mixing bowl. Add the spinach and Fontina cheese, season with salt and pepper and mix together.

Lay the pasta sheets out, divide the filling equally between the six sheets and roll the pasta tightly into tube shape. Place on a buttered baking tray, sprinkle lightly with Parmesan cheese and bake in a 450°F oven for 20 to 30 minutes.

Slowly melt the butter in a saucepan on medium heat with the tomatoes and season with salt and pepper. When the butter is completely melted, add the basil, then spoon over the cannelloni.

Garnish with the grated Parmesan and serve.

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