Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically a classic tomato or béchamel sauce and baked. Cannelloni is often erroneously referred to as manicotti (Italian: sleeves), which is actually a filled Italian dinner crepe, as opposed to pre-rolled pasta. While manicotti and cannelloni are sometimes used interchangeably in preparing Americanized versions of some dishes, in traditional Italian cooking cannelloni are made with pasta and manicotti with a specialized crepe pan, and the two have particular uses. Although both terms are plural nouns in Italian, the English term is often construed as singular, particularly when used as the name of the dish.
The American composer Peter Schickele has called for an uncooked manicotti tube, which he calls "pastaphone", to be used as a musical instrument (played in the manner of a horn) in works by the fictional composer P. D. Q. Bach. Cannelloni are also spread in Spain, Argentina.
To add a photo, please follow this submit form.
- Cannelloni! Some assembly required @ THIMBLES, BOBBINS, PAPER AND INK
- Cannelloni Recipe @ My Italy, Piedmont, Le marche and More
- Pots and Frills: Cold Cannelloni Stuffed with Goat Cheese
- Cannelloni a la Angela @ To Cook With Love
- Spinach Cannelloni @ THE HEALTHY DISH
- To Sew With Love: Lasagna and Cannelloni Recipe
- Cannelloni | Pumpkin, Spinach and Ricotta Cannelloni | Fresh.co.nz
- Cannelloni Recipe | Recipedose.com
- Seasonal Potluck: Sweet Potato Cannelloni | BetsyLife
- Blood Sausage Cannelloni : The Recipe Blog
- Walnut Crusted Eggplant “Cannelloni” Recipe | Spilled Ingredients – Natural Food and Cleaning
- Spinach Ricotta Filled Cannelloni | Archanas Kitchen
Roman Cuisine - What to Eat in Rome, liveinrome.com
10 Foods you must try in Rome Italy, international-food.info