Cannelloni
Cannelloni[edit | edit source]
Cannelloni (Italian for "large reeds") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. The name "cannelloni" is derived from the Italian word "canna," meaning "reed" or "tube," which reflects the shape of the pasta.
History[edit | edit source]
Cannelloni originated in Italy and has become a staple in Italian cuisine. The dish is believed to have been created in the early 20th century, although similar recipes have been found in Italian cookbooks dating back to the 18th century. The popularity of cannelloni spread throughout Italy and eventually to other parts of the world, where it is now enjoyed in various forms.
Preparation[edit | edit source]
Cannelloni is typically made by filling pasta tubes with a mixture of ingredients, which can include meat, cheese, vegetables, and spices. The filled tubes are then placed in a baking dish, covered with a sauce, and baked until the pasta is tender and the top is golden brown.
Filling[edit | edit source]
The filling for cannelloni can vary widely depending on regional preferences and personal taste. Common fillings include:
- Meat: Ground beef, pork, or veal mixed with onions, garlic, and herbs.
- Cheese: Ricotta, mozzarella, and parmesan are popular choices.
- Vegetables: Spinach, mushrooms, and zucchini are often used in vegetarian versions.
Sauce[edit | edit source]
Cannelloni is typically covered with a sauce before baking. The most common sauces include:
- Tomato sauce: A simple sauce made from tomatoes, olive oil, garlic, and basil.
- Béchamel sauce: A creamy white sauce made from butter, flour, and milk.
Cooking[edit | edit source]
To prepare cannelloni, the pasta tubes can be either pre-cooked or used dry, depending on the recipe. The filled tubes are arranged in a single layer in a baking dish, covered with sauce, and baked in an oven preheated to around 180°C (350°F) for 30 to 40 minutes. The dish is ready when the pasta is tender and the top is lightly browned.
Serving[edit | edit source]
Cannelloni is typically served hot, straight from the oven. It can be garnished with freshly grated parmesan cheese and chopped parsley. It is often accompanied by a side salad or garlic bread.
Variations[edit | edit source]
There are many variations of cannelloni, reflecting the diverse culinary traditions of Italy and other countries. Some popular variations include:
- Manicotti: An American version of cannelloni, often made with a similar filling but using a different type of pasta.
- Crespelle: An Italian variation where the pasta is replaced with thin crepes.
- Seafood cannelloni: Filled with a mixture of shrimp, crab, or other seafood.
Related pages[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD