Cannelloni Florentine

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cannelloni Florentine to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cannelloni Florentine, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) package cannelloni
• pasta
• 8 ounces ground veal
• 2 carrots, chopped
• 1/2 stalk celery, chopped
• 1/2 yellow onion, chopped
• 10 ounces spinach, rinsed and
• chopped
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black
• pepper
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup heavy cream
• 1 cup roma (plum) tomatoes,
• diced
• 1/2 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a large pot of lightly salted water to a boil

Step 2: Technique & Execution

Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside

Step 3: Technique & Execution

Preheat oven to 500 degrees F (260 degrees C)

Step 4: Technique & Execution

In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach

Step 5: Technique & Execution

Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine

Step 6: Technique & Execution

Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes