Cannelloni: Difference between revisions
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'''Cannelloni''' ({{IPA-it|kannelˈloːni|pron}}; Italian for "large reeds") are a cylindrical type of [[lasagna]] generally served [[Baking|baked]] with a [[filling (cooking)|filling]] and covered by a [[sauce]] in [[Italian cuisine]].<ref name="caz"/> Popular stuffings include [[spinach]] and [[ricotta]] or [[minced beef]]. The shells are then typically covered with [[tomato sauce]]. |
'''Cannelloni''' ({{IPA-it|kannelˈloːni|pron}}; Italian for "large reeds") are a cylindrical type of [[lasagna]] generally served [[Baking|baked]] with a [[filling (cooking)|filling]] and covered by a [[sauce]] in [[Italian cuisine]].<ref name="caz"/> Popular stuffings include [[spinach]] and [[ricotta]] or [[minced beef]]. The shells are then typically covered with [[tomato sauce]]. |
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[[File:Pasta 2006 1.jpg|thumb|left|Thin varieties of Italian [[pasta]]]] |
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Cannelloni are also a typical dish of the [[Catalan cuisine]], where they are called ''canelons'' and traditionally consumed on [[Saint Stephen's Day]].<ref name=":0">{{Cite web |url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons |title=Canelons {{!}} Cultura Popular |publisher=lameva.barcelona.cat |language=en|access-date=2018-01-16}}</ref> |
Cannelloni are also a typical dish of the [[Catalan cuisine]], where they are called ''canelons'' and traditionally consumed on [[Saint Stephen's Day]].<ref name=":0">{{Cite web |url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons |title=Canelons {{!}} Cultura Popular |publisher=lameva.barcelona.cat |language=en|access-date=2018-01-16}}</ref> |
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Revision as of 13:27, 1 October 2020
 Uncooked cannelloni | |
| Alternative names | cannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2] |
|---|---|
| Type | lasagna |
| Course | main (primo piatto) |
| Place of origin | Italy |
| Serving temperature | baked warm to hot |
| Main ingredients | wheat flour (durum), water |
| Variations | manicotti |
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.
Cannelloni are also a typical dish of the Catalan cuisine, 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 original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end.[3]
See also
References
- ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 50. ISBN 9782501072441. OCLC 762599005.
- ^ a b "Canelons | Cultura Popular". lameva.barcelona.cat. Retrieved 2018-01-16.
- ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. [Paris]: Marabout. p. 168. ISBN 9782501072441. OCLC 762599005.
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