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Cannelloni

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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.

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References

Cannelloni, wikipedia.org

Roman Cuisine - What to Eat in Rome, liveinrome.com

10 Foods you must try in Rome Italy, international-food.info