Cannelloni
Cannelloni
Cannelloni (pronunciation: /ˌkænəˈloʊni/; etymology: Italian, literally 'large reeds') is a type of pasta dish that originates from Italy. The term 'cannelloni' is derived from 'canna', meaning 'reed' or 'tube', and the suffix '-oni', meaning 'large'.
Cannelloni is typically made by rolling sheets of pasta around a filling and baking it in an oven. The filling can vary, but it often includes ingredients such as ricotta, spinach, and ground meat. The dish is then typically covered with a bechamel sauce or a tomato sauce before being baked.
Related Terms
- Pasta: A staple food of traditional Italian cuisine, typically made from an unleavened dough of wheat flour mixed with water or eggs.
- Ricotta: A type of Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
- Spinach: A leafy green flowering plant native to central and western Asia.
- Ground meat: Meat that has been finely chopped by a meat grinder or a chopping knife.
- Bechamel sauce: A sauce traditionally made from a white roux (butter and flour) and milk.
- Tomato sauce: A sauce made primarily from tomatoes, best known as a key ingredient in Italian cuisine.
External links
- Medical encyclopedia article on Cannelloni
- Wikipedia's article - Cannelloni
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