Cannelloni
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| Origin | |
|---|---|
| Alternative name(s) | food :-) |
| Place of origin | Italy |
| Type | Pasta |
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This article needs additional citations for verification. (December 2008) |
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.
The stuffing may include spinach and various kinds of meat. The sauces typically used are tomato or béchamel sauce.
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Versions [edit]
Cannelloni is often erroneously referred to as manicotti (Italian: sleeves; /ˌmænɨˈkɒtiː/), which is actually a filled tubes of pasta, as cooked sheet pasta which is rolled to its shape.[2] While manicotti and cannelloni are sometimes used interchangeably in preparing non-traditional versions of some dishes, in traditional Italian cooking cannelloni are made with sheet pasta and manicotti with large ridged pasta tubes.
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 due to the large Italian immigration to those countries. They are often eaten on Sundays by the whole family.
See also [edit]
References [edit]
- ^ Cannelloni Recipes Organization. "Cannelloni Recipes". Retrieved 2012-08-26.
- ^ Herbst, Sharon Tyler (2001). The new food lover's companion. Boston: Barron's Educational Series. ISBN 0-7641-1258-9. OCLC 43894522.[page needed]
