Veal Cannelloni with Camembert Rosé Sauce

Preparation

Filling

1. In a saucepan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
2. Add the ground milk-fed veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan, and eggs. Season with salt and pepper, mix well and set aside.
3. In a large pot, cook the cannelloni according to package directions. Drain and cool off with cold water and set aside, or use pasta that does not have to be precooked.
4. Divide the filling into 12 portions and stuff the cannelloni shells directly.

Sauce

1. In a saucepan over medium heat, soften the shallots and garlic in the butter for 2 minutes.
2. Add the white wine and reduce by half.
3. Add the diced tomatoes, bay leaf, salt, and pepper and cook over high heat for 5 minutes.
4. Stir in the cream and continue cooking over very low heat for 10 minutes.
5. Add the Camembert and thyme, stirring until the cheese is completely melted. For smooth sauce, pass the mixture through the blender.

Assembly

1. Preheat oven to 400°. Pour a little sauce in the bottom of a baking dish.
2. Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
3. Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes.