Cannelloni

I saw a picture in my new cookbook and it looked so good that it made me want to make it. What aggravates me is that I should have consulted Marcella Hazan.

I loved the delicate flavor of the sage in the filling. And the bechamel was nice. Until I baked it. Then it separated. Something gave off liquid, but I don't know what. The veal? And the filling needed more salt, something I wouldn't have known unless I'd cooked a sneak mini-bit, as Sara Moulton would have told me to do. Bah. Not a recipe I'd use again, even though it didn't keep either of us from eating our fair shares.

The wine had a wet, leaky cork. Gary said he'd drink something else. I said I was pouring it anyway. It was soft and just right with veal and cream. Even to Gary. It was a 1990, released in 2000 that Gary picked up at Steve's, a locally owned liquor store where he and Steve have made nicey-nice.

If the salad in my photo looks wilted, it's because it's leftovers that I photographed after dinner :-)

• Cannelloni with Veal and Fresh Herbs (Cook It Right, Anne Willan, p. 185)
• Arugula and romanita tomatoes with balsamic vinegar
• Rubesco Riserva Monicchio, 1990 (Sangiovese and Canaiolo)