Cannelloni

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Cannelloni
Cannelloni mit Hackfleischfüllung.jpg
Alternative names
Large Reeds
Place of origin
Italy
Cookbook:Cannelloni  Cannelloni
Some shapes of pasta

Cannelloni (Italian: large reeds) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce.[1] Some types of cannelloni need to be boiled beforehand, while for others, it is enough to use a more dilute sauce or filling. If one cannot find ready made cannelloni, rolling lasagne around a filling is an alternative. In Uruguay and Argentina, crepes are used instead of pasta.

Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are tomato underneath and besciamella sauce to cover the top.

Traditions[edit]

St. Stephen's Day on December 26 is a traditional holiday in Catalonia. It is celebrated right after Christmas, with a feast including canelons. They are stuffed with ground meat from the escudella i carn d'olla, turkey or capon of the previous day (Christmas dinner).

Besides Italy, cannelloni (Spanish: canelones) are very popular in Uruguay and Argentina due to the large Italian immigration to these countries. They are often eaten on Sundays by the whole family.

See also[edit]

References[edit]

  1. ^ Cannelloni Recipes Organization. "Cannelloni Recipes". Retrieved 2012-08-26.