Cannelloni

Cannelloni

Cannelloni pasta tubes

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

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

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

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.

Baked cannelloni in Rauenthal

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.

Cannelloni ready to eat

Variations

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

• Pasta
• Italian cuisine
• Lasagna
• Manicotti

Cannelloni