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Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna 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 and Béchamel to cover the top.

Cannelloni
Cannelloni2.png
Uncooked cannelloni
Alternative namescannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2]
Typelasagna
Coursemain (primo piatto)
Place of originItaly
Serving temperaturebaked warm to hot
Main ingredientswheat flour (durum), water
Variationsmanicotti

They are not to be confused with the Italian desert cannoli, pastry shells filled with sweetened ricotta.

Cannelloni are also a typical dish of the Catalan cuisine of Sicily, where they are called canelons and traditionally consumed on Saint Stephen's Day.[2]

Early references to macheroni 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 difference may originate in the fact that cannelloni initially consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end.[3]

See alsoEdit

ReferencesEdit

  1. ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
  3. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.