Cannelloni are a traditional food in Emilia (a historical region in northern Italy), although they are prepared and eaten everywhere in Italy.
Cannelloni are a type of pasta shaped like large, hollow tubes that are about 7 cm long.
They are filled with minced meat, tomato sauce and it is appropriate to pour Béchamel sauce over them. The vegetarian cannelloni is meat-free and the classic ricotta and spinach filling is used for them.
If a cannelloni recipe uses dry pasta, it should be parboiled in salted, boiling water for a few minutes (4-5 minutes).
It is recommended to add 1 liter of water to every 100 grams of cannelloni and 1 teaspoon of salt for 2 liters of water before they are stuffed and baked.
Starts counting the time from the moment the water boils. The cannelloni are boiled and stirred every 2 minutes, then stuffed with the filling prepared according to the recipe and baked according to the directions in the recipe.
To prevent the baked cannelloni from burning, it's a good idea to cover them with foil for the first 30 minutes they're in the oven.
See more appetizing cannelloni fillings.
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