Veal Manicotti Florentine

There’s a small Italian restaurant in the middle of Wilmington Delaware. The item on the menu I always came back to was the veal cannelloni.

That’s where this Veal Manicotti Florentine Recipe got its inspiration. I figured I’d give it a go on my own, with just the memory of the flavors to guide me for the time being.


–– manicotti shells – ground veal – salt and pepper – olive oil  – onion  – carrot – red pepper  – green pepper – garlic  – flour – butter

Preheat the oven to 350 degrees F. Cook the pasta to al dente according to package directions. Cook the ground veal over medium-high heat until browned.

In the now clean skillet, add 1 tablespoon olive oil and swirl to cover the pan. Add in the onion, carrot, and peppers and sauté.

Add in the garlic and cook 30 seconds until aromatic. Melt the butter into the pan and whisk in the flour. Whisk in the wine and lemon juice and deglaze the pan.

Slowly whisk in the heavy cream, ensure no heavy clumps remain. Meanwhile, whisk ricotta and parsley together. Spoon the remaining ½ cup marinara sauce on the baking dish's bottom.

Fill the manicotti evenly with the ricotta mixture and arrange each manicotti in the pan. Bake for 30 to 35 minutes. Remove from oven and allow to cool for 5 minutes before serving.

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