Cannelloni

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Several varieties of pasta, including the tube-shaped cannelloni.

Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically a classic tomato or béchamel sauce. Cannelloni is often erroneously referred to as manicotti (Italian: sleeves), the latter being a pre-shaped tube that is then stuffed.^[1] Although both terms are plural nouns in Italian, the English term is often construed as singular, particularly when used as the name of the dish.

[edit] History of the cannelloni

Cannelloni was invented in 1907^{[citation needed]} by chef Salvatore Coletta^{[citation needed]} at Ristorante 'o Parrucchiano la Favorita in Sorrento, Italy.^[2]

They were known as strascinati because the pasta was rolled and stretched by a rolling pin. They acquired a remarkable^{[peacock term]} reputation along with the chef Nicola Federico who moved to Sorrento at a young age and married the young Sorrentina, Fortunata Scarpati. Nicola worked in the restaurant for 31 years and became famous because of the Zeppole di San Giuseppe and the strascinati, which in the meantime had taken the name cannelloni.^{[citation needed]}

During World War II, with many families moving to Sorrento from Naples to escape the bombings, the cannelloni experienced a boom and became the most popular dish of the restaurant,^{[citation needed]} particularly on Sundays. It was recalled that 120 kg of pasta was prepared and completely consumed in one day.^{[citation needed]}

[edit] Traditions

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).

[edit] Variations

Sometimes, the pasta dough used to create the cannelloni rolls is replaced with a crêpe. These crêpes are generally 8–10 cm (3.1–3.9 in) in length and, once rolled, 2 cm (0.79 in) in diameter.^{[citation needed]}

[edit] Other uses

The American composer Peter Schickele has called for an uncooked manicotti tube, which he calls "pastaphone", to be used as a musical instrument (played in the manner of a horn) in works by the fictional composer P. D. Q. Bach.^[3]

[edit] References

[edit] External links

• Make cannelloni from scratch - easy recipe
• Cannelloni with minced beef - Italian recipe