 Uncooked extruded cannelloni | |
| Alternative names | Cannaciotti, manfriguli/manfrigoli ( Valtellina), canneroni/cannaroni ( Naples), cannoli, crusetti ( Sicily), [1] canelons ( Catalonia) [2] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Serving temperature | Baked warm to hot |
| Main ingredients | Wheat flour (durum), water |
| Variations | Manicotti |
Cannelloni (Italian: [kannelˈloːni]; English: "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]
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. [3] 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. [3]
See also
References
- ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
- ^ a b "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
- ^ 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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