Cannelloni
Uncooked cannelloni | |
Alternative names | Large reeds |
---|---|
Type | Pasta |
Course | main / primo piatto |
Place of origin | Italy |
Serving temperature | Baked warm to hot |
Main ingredients | Wheat flour (durum), water |
Variations | manicotti |
Other information | cannaciotti, manfriguli/manfrigoli (Valtellina), cannerone/cannarone (Naples),cannoli or crusetti (Sicily)[1] |
Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.[1] Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top.
Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Boxing day.[2]
Early references to macheroni ripieni (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20th century.[1] Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish.[3] The difference may originate in the fact that cannelloni initially consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end.[3]
See also
References
- 1 2 3 Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
- ↑ "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
- 1 2 Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.