Veal Cannelloni Florentine


Delicate blend of braised veal and spinach finished with parmesan cheese.

At a Glance

Item Code



13.5 lbs

Case Count

72 / 3oz each



Print this page

Download PDF

Recipe Ideas

Click on the recipe photos to enlarge for full view.

Cannelloni Florentine with Porcini Mushrooms, Grana Padano Sauce and Fontina

Ingredients (4 servings):

  • 8 Cannelloni
  • 2 cups heavy béchamel
  • 1 ½ cup Grana Padano (grated)
  • 1 ½ cup Fontina (shredded)
  • ½ cup dry white wine
  • 2 ea garlic cloves (shaved)
  • 3 ea sprigs fresh thyme
  • ¾ lb porcini mushrooms (diced)
  • 2 tbsp dried porcini (reconstituted)
  • 2 tbsp butter
  • TT salt and pepper


In a pot combine béchamel and grated cheese and stir until completely dissolved. Season with salt and pepper then set aside and keep warm. In a large skillet melt butter then add garlic and cook until golden. Add fresh porcini, dried porcini and thyme and sauté. Deglaze with wine and dried porcini water then reduce ¾ of the way, until juices are slightly thick. Season with salt and pepper. In a baking dish spoon enough of the Parmigiano cream to coat the bottom. Arrange cannelloni on the cream then cover them with more sauce. Sprinkle with Fontina cheese and bake at 375°F for 15 minutes or until cheese is golden brown. Serve cannelloni topped with Porcini sauce.

About the Dish:

“Florentine or alla Fiorentina means for a dish to be prepared in the style of the Italian region of Florence. Typically the dish will feature a main protein item served over a bed of spinach with mornay sauce. In the US the term has evolved to describe food with spinach.”

Cannelloni Florentine with Roasted Tomatoes and Smoked Mozzarella Cheese

Ingredients (4 servings):

  • 8 Cannelloni
  • 2 lb tomatoes (halved)
  • 4 ea garlic cloves (shaved)
  • 4 ea sprigs fresh thyme
  • TT extra virgin olive oil
  • 10 oz spinach
  • TT smoked Mozzarella (shredded)
  • ½ cup Parmigiano (grated)
  • TT Smoked Paprika
  • TT salt and pepper
  • 1 tsp sugar


In a bowl combine tomatoes, thyme, olive oil and sugar. Season with salt and pepper. Bake tomatoes at 325°F for 30 minutes. Flash fry spinach then season with smoked paprika and salt. Line up cannelloni on buttered baking dish sprinkle with smoked mozzarella and Parmigiano Reggiano and bake at 375°F for 12 minutes or until cheese is golden brown. Plate cannelloni accordingly with roasted tomatoes with juices and fried spinach.

About the Dish:

“Smoke cured cheeses have grown to become a delicacy worldwide. Cheeses are typically cold smoked which leaves a brown rind around the cheese and imparts a deep flavor profile that accents the food in a unique way.”

Cannelloni Florentine with Veal Demi and “Spuma al Parmigiano Reggiano”

Ingredients (4 servings):

  • 8 Cannelloni
  • 1 cup veal demi
  • 1 cup heavy whipping cream
  • 2 tbsp extra virgin olive oil
  • ½ cup Parmigiano Reggiano
  • TT salt and white pepper
  • Fresh dill for garnish


In a double boiler place heavy cream and reduce by 1/3. Add ¾ cup Parmigiano Reggiano and whisk until cheese is melted. Puree with emersion blender until cheese is dissolved, season then cool to 40F. Whip Parmigiano mousse to soft peaks before use. Bake cannelloni in a buttered baking dish topped with some additional butter at 375°F for approximately 12 minutes. Serve cannelloni on top of Parmigiano spuma and spoon some veal demi over them. Finish with shave Parmigiano and garnish with dill.

About the Dish:

“"Spuma al Parmigiano Reggiano” is basically a parmesan mousse or foam which has been used in Italy in many different ways to garnish salads, pastas or other dishes. Also it can be served as a dish all of its own similar to the texture of a chocolate mousse.”

More Food Service Products




Cut Pasta



Cannelloni / Manicotti

Stuffed Pasta Shells





Pasta Sheets