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

Uncooked manicotti-style extruded 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
Media: Cannelloni

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

• List of stuffed dishes

References

На других языках

[ru] Каннеллони