Cannelloni

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Not to be confused with Cannellini.
Cannelloni
Cannelloni mit Hackfleischfüllung.jpg
Alternative names Large Reeds
Type ginger snap
Place of origin Italy
Cookbook:Cannelloni  Cannelloni
Some shapes of pasta

Typical Italian food. The English term is often used in singular (cannellone), in particular when used as the name of the dish. In countries other than Italy, cannelloni are often referred to as "manicotti" o "maniche" (sleeves). 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.

See also[edit]

References[edit]

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