| 词条 | Cannelloni |
| 释义 |
| name = Cannelloni | image = Cannelloni2.png | image_size = 250px | caption = Uncooked cannelloni | alternate_name = cannaciotti, manfriguli/manfrigoli (Valtellina), canneroni/cannaroni (Naples), cannoli, crusetti (Sicily),[1] canelons (Catalonia)[2] | country = Italy | region = | creator = | course = main (primo piatto) | type = lasagna | served = baked warm to hot | main_ingredient = wheat flour (durum), water | variations = manicotti | calories = | other = }} Cannelloni ({{IPA-it|kannelˈloːni|pron}}; 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 lasagna is then typically covered with tomato sauce and Béchamel to cover the top. 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 difference may originate in the fact that cannelloni initially consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end.[3] See also
References1. ^1 2 {{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|date=|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=50|oclc=762599005}} {{Pasta}}2. ^1 {{Cite web|url=http://lameva.barcelona.cat/culturapopular/en/festivals-and-traditions/food-and-drink/canelons|title=Canelons {{!}} Cultura Popular|website=lameva.barcelona.cat|language=en|access-date=2018-01-16}} 3. ^1 {{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|date=|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=[Paris]|pages=168|oclc=762599005}} 2 : Types of pasta|Stuffed dishes |
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