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