My dad’s friend makes this amazing veal cannelloni. Honestly it is the stuff dreams are made of… I’ve always wanted to try my hand at making it. Naturally, I was excited when Chris of Landwehr Veal got in contact with me about being featured. I knew the minute he told me he raised veal, I was going to try veal cannelloni. While my veal cannelloni isn’t perfect as as Angelo’s, it was pretty awesome for a non-Italian gal!
VEAL: LANDWEHR VEAL
Wisconsin
When did you start farming? What brought you into farming?
My family started with veal when I was 15 years old (1975). We bought our own farm in 1988 and I bought the family farm in 1997.
What chores did you have growing up on the farm? Are there any differences between your farm now and your farm when you were a kid?
As kids, we were involved right from the start with feeding, cleaning the barns and everything else that goes along with 400 head of calves. We also ran a 150 acre small bale hay operation. The main difference is the way the calves were housed. In the beginning the calves were kept in individual stalls where now they are in groups of eight. We are also raising them to about 500 pounds whereas in the beginning they were only about 300 pounds. You can learn more about veal farming at VealFarm.com
Who farms with you and what are their roles?
When our kids were younger, everyone helped. In between groups of calves, we would take a Saturday and do all the repairs in the barns. I called this our family day. The kids are now grown up and my wife works full time, so I rely on more outside help.
What has been the hardest part of farming for you? The most satisfying part of farming?
The huge price fluctuations make it hard to budget. Also it was hard to explain to the kids that we can’t go camping with the group because we had chores to do. To see my kids grown up now with a work ethic that is second to none. They are thriving in their young adult lives and talk about coming back to the farm someday.
What crops (or animals) do you grow and why?
We raise veal and also have a seasonal greenhouse/garden center.
What do you think was the most useful advance in farming such as machinery, genetics, chemicals, etc?
For us as veal industry, I think the shift to group housing has been the biggest advancement. While the health and well-being of the calves has always been a priority, there is a negative public perception associated with calves kept in individual stalls. Now when people understand the changes that have been made, I think they embrace what we are doing.
What is your favorite thing to do with a food crop you grow?
Veal Scallopini is to die for. That’s my favorite! VealMadeEasy.com features recipes and cooking videos. I definitely encourage you to visit the website.
What is one message you’d like to get across to the general public about what you do?
As a family, get involved in your food production either through a CSA or visiting a farm through events like breakfast on the farms or any other open houses that might be offered. Farming is a very complex business, and it is difficult to fully understand that unless you start visiting with farmers directly. The interest in how food is produced and who is producing it is a good thing. Most importantly, I want the public to know I really care about what I do and taking the best possible care of my calves is a priority on my farm everyday.
What advice would you give to anyone interested in getting into farming?
There are so many high tech opportunities in farming today. The innovation is exciting. If you have a child interested in farming, get them involved at a young age in 4-H and FFA, and better yet, get them a job working on a farm. It can be a very rewarding life.
I totally loved learning more about veal production and I hope you did as well! You can find more from the Landwehr’s at Echotagardens.com!
If you don’t feel comfortable using veal, you can certainly use another form of ground meat. However, the veal gives this such a unique flavor. Also feel free to go super fancy and make your own noodles, I went the quick route and used pre-made noodles from the store! This recipe seems highly involved, but it could be easily split up into two days or pre-made when you have time. But I promise you, it is worth it!
PrintVeal Cannelloni
veal cannelloni topped with marinara and bechamel sauce
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
Ingredients
- Marinara (Red) Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1/4 cup tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup white wine
- 1 teaspoon basil or parsley
- Veal Filling
- 10 ounces spinach
- 1 pound ground veal
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 onion, chopped
- 2 – 3 tablespoons white wine
- 3 ounces gruyere or swiss cheese
- 1/3 cup breadcrumbs
- 1 egg
- salt and pepper
- 10 – 12 manicotti or cannelloni noodles, cooked al dente
- Bechamel Sauce
- 1/4 cup butter
- 1/2 cup flour
- 3 3/4 cup half and half (or can use milk)
- 1/4 teaspoon nutmeg
- 1/2 cup grated parmesan cheese
- salt and pepper
Instructions
- Marinara (Red) Sauce
- In a saucepan, heat olive oil over medium heat. Cook onion, garlic, and carrot until onion has softened about 5 minutes. Add tomato paste. Cook for another three minutes, stirring frequently.
- Add tomatoes and white wine. Bring to boil and reduce heat. Simmer for 10-15 minutes or until sauce has thickened. Set aside.
- Veal Filling
- In a large skillet, wilt the spinach in a little water over medium heat. Once wilted, chop finely by hand or in a food processor. In the same skillet, brown the veal over medium heat. Add the onions, minced garlic, and wine. Cook until wine has evaporated and the onions have softened. Remove from heat.
- In a large bowl combine the browned veal and onion mixture, the chopped spinach, gruyere cheese, bread crumbs, and egg. Season with salt and pepper.
- Stuff the veal mixture into the al dente noodles. Pour a spoonful of red marinara sauce in a 13 x 9 inch pan and set stuffed noodles on top. Continue until all veal mixture has been used up.
- Bechamel Sauce
- Melt the butter over medium heat. Once completely melted and foaming, add the flour and stir briskly with a whisk.
- Slowly add the half and half or milk, whisking continuously. Season with salt and pepper if necessary, add the nutmeg.
- Cook for about 3-4 minutes until sauce has thickened.
- Remove from heat, stir in parmesan cheese.
- Pour the remaining red sauce over stuffed cannellonis and then the bechamel sauce over the red sauce. Sprinkle with parmesan cheese. Bake 30-35 minutes at 350 degrees or until bubbling and slightly golden brown over the top.
Nutrition
- Serving Size: 6
This post is part of my Thirty Days of Food series where I am writing about food and farming for the entire month of November, to find out more about it all or how to follow along, visit my Thirty Days of Food page to find more great recipes with farmer features!
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