Cannelloni

This article is about the Italian pasta. For the kidney bean, see Cannellini. For the pastry dessert, see Cannoli.
Cannelloni
Uncooked extruded cannelloni
Alternative namesCannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2]
TypePasta
Place of originItaly
Serving temperatureBaked warm to hot
Main ingredientsWheat flour (durum), water
VariationsManicotti
  •  Wikimedia Commons logo Media: Cannelloni
Cannelloni compared to other pasta
Baked cannelloni
Cannelloni

Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed 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 shells are then typically covered with tomato sauce.

Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.[2] Their cooking requires a large number of ingredients, as well as time and attention to detail: Claudia Roden describes the output as enjoyable, but not worth the "long and finicky" production.[3]

Early references to maccheroni 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.[4] The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end.[4]

See also

Wikimedia Commons logo Media related to Cannelloni at Wikimedia Commons

References

  1. ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
  3. ^ Roden, Claudia (2012). The Food of Spain: A Celebration. London: Michael Joseph. p. 13. ISBN 978-0-718-15719-7.
  4. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.
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