For 4 people
For 4 people
Peel and chop an onion, then sauté it in olive oil for 5 minutes. Add the ground veal and cook over high heat for 5 minutes.
Season with salt and pepper, then add tomato puree and cook over medium heat for 10 minutes.
Cook the cannelloni tubes in boiling salted water for 4 to 5 minutes, then refresh them in cold water.
In a saucepan, combine half of the Bresse Bleu with cream, salt, and pepper, then boil for 2 minutes to melt the cheese. Meanwhile, preheat the oven to 180°C and oil a gratin dish.
Fill the cannelloni tubes with the cooled meat, then arrange them in the dish. Pour the Bresse Bleu cream over the cannelloni and add slices of Bresse Bleu on top.
Bake the dish for 20 minutes and serve hot.
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