Cannelloni: Difference between revisions

Latest revision as of 10:56, 23 March 2025

Cannelloni[edit]

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]

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]

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]

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]

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]

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]

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]

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]

@@ Line 1: / Line 1: @@
-'''Cannelloni''' (Italian: [kannelˈloːni], large reeds) are a cylindrical type of [[pasta]] generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include [[spinach]] and [[ricotta]] or minced beef. The sauces typically used are [[tomato sauce]], [[béchamel sauce]], or a combination of both.
+==Cannelloni==
-==Origins and History==
+[[File:Pasta_2006_7.jpg|Cannelloni pasta tubes|thumb|right]]
-Cannelloni are thought to have originated in Italy during the early 20th century. The exact origins are unclear, but it is believed that the dish was created as a way to repurpose leftovers by wrapping them in pasta. Over time, cannelloni have become a staple in Italian cuisine, with various regions adopting their own variations of fillings and sauces.
+'''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==
+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==
-The preparation of cannelloni involves filling pre-made pasta tubes with a stuffing, which is then covered with sauce and baked. Homemade cannelloni can also be made by wrapping rectangular sheets of fresh pasta around the filling and then cooking them. The dish is typically baked until the pasta is cooked through and the sauce is bubbling and browned on top.
+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.
-===Ingredients===
+===Filling===
-* Cannelloni pasta tubes or fresh pasta sheets
+The filling for cannelloni can vary widely depending on regional preferences and personal taste. Common fillings include:
-* Filling: Common fillings include ricotta cheese and spinach, minced beef, or a mixture of cheese and vegetables.
+* '''Meat''': Ground [[beef]], [[pork]], or [[veal]] mixed with [[onions]], [[garlic]], and [[herbs]].
-* Sauce: Tomato sauce, béchamel sauce, or a combination of both are traditionally used.
+* '''Cheese''': [[Ricotta]], [[mozzarella]], and [[parmesan]] are popular choices.
-* Cheese: Parmesan or mozzarella cheese is often sprinkled on top before baking.
+* '''Vegetables''': [[Spinach]], [[mushrooms]], and [[zucchini]] are often used in vegetarian versions.
-===Method===
+===Sauce===
-. Preheat the oven to a moderate temperature.
+Cannelloni is typically covered with a sauce before baking. The most common sauces include:
-. Prepare the filling of choice and set aside.
+* '''Tomato sauce''': A simple sauce made from [[tomatoes]], [[olive oil]], [[garlic]], and [[basil]].
-. If using fresh pasta sheets, place a portion of the filling on each sheet and roll it up to form a cylinder. If using pre-made tubes, fill the tubes with the stuffing using a piping bag or a spoon.
+* '''Béchamel sauce''': A creamy white sauce made from [[butter]], [[flour]], and [[milk]].
-. Place a layer of sauce in the bottom of a baking dish and arrange the filled cannelloni in a single layer on top.
-. Cover the cannelloni with the remaining sauce and sprinkle with cheese.
+[[File:Baked_cannelloni,_Rauenthal.jpg|Baked cannelloni in Rauenthal|thumb|left]]
-. Bake in the preheated oven until the pasta is cooked and the sauce is bubbling and golden brown.
+==Cooking==
+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==
+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]].
+[[File:Cannelloni_ready_to_eat_(504724484).jpg|Cannelloni ready to eat|thumb|right]]
 ==Variations==
-While the traditional fillings and sauces are popular, many variations exist. Some recipes incorporate different meats, such as chicken or sausage, while others use a variety of vegetables. The sauce can also be varied, with some recipes calling for a pesto sauce or a creamy white sauce instead of the traditional tomato or béchamel sauces.
+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.
-==Serving==
+==Related pages==
-Cannelloni are typically served as a [[primo piatto]] (first course) in Italian dining, followed by a [[secondo piatto]] (main course) of meat or fish. However, due to their hearty nature, cannelloni can also serve as a standalone dish, especially when accompanied by a side salad or bread.
+* [[Pasta]]
+* [[Italian cuisine]]
+* [[Lasagna]]
+* [[Manicotti]]
-==Nutritional Information==
+[[File:Cannelloni2.png|Cannelloni|thumb|left]]
-The nutritional content of cannelloni can vary widely depending on the fillings and sauces used. Generally, dishes containing cheese and meat will be higher in calories and fat, while those made with vegetables and lighter sauces may be lower in calories and more nutritious.
 [[Category:Italian cuisine]]
-[[Category:Pasta dishes]]
+[[Category:Pasta]]
-{{Cuisine-stub}}
-<gallery>
-File:Pasta_2006_7.jpg|Cannelloni
-File:Baked_cannelloni,_Rauenthal.jpg|Baked cannelloni in Rauenthal
-File:Cannelloni_ready_to_eat_(504724484).jpg|Cannelloni ready to eat
-</gallery>
-<gallery>
-File:Cannelloni2.png|Cannelloni
-File:Pasta_2006_7.jpg|Cannelloni
-File:Baked_cannelloni,_Rauenthal.jpg|Baked cannelloni in Rauenthal
-File:Cannelloni_ready_to_eat_(504724484).jpg|Cannelloni ready to eat
-</gallery>