16 easy and delicious cannelloni recipes to try

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All good food comes from Naples – at least that’s what I think in my life so far. Pizza fritta, buffalo mozzarella, sfogliatelle, the list goes on. One we love and adore are cannelloni, their recipe is simple but delicious and universal for any diet.

The roots of cannelloni are somewhat elusive and often controversial. While it’s evolved into a dish that makes us go to the store three times to round up the ingredients, it was originally conceived as a way to utilize leftovers, which are commonly eaten during the holidays, to minimize waste.

The first written record mentioning the shape of the pasta comes from the Arezzo chef Gio Batta Magi, who mentions a “succulent timbale of cannelloni” in his Tuscan recipes. However, it is widely believed that the actual birth of cannelloni occurred soon after in Campania, in the first half of the 19th century. Here we see the Neapolitan chef Vincenzo Corrado, who mentions in his book, The chef Galante, a recipe for a large pacchero shape, first cooked and then stuffed with a filling of meat and truffles. It is then covered with meat sauce and baked. Sound familiar?

The cannelloni we know and love today was first created around 1907 when renowned chef Nicola Federico prepared the dish while working at La Favoria, Sorrento. The dish then became popular when the people of Naples fled to Sorrento during World War II and then became familiar with cannelloni.

The next time you travel to Italy — or depending on the influence of an Italian restaurant you visit — you might notice variations in the shape and flavor of cannelloni. One of the most famous recipes are cannelloni alla Sorrentina, where the cannelloni are filled with mozzarella from Campania, sheep’s ricotta and cooked ham. In Rome you can find meat stew in both the filling and the sauce. In Umbria, cannelloni are stuffed with beef stew, but seasoned with white bechamel sauce and grated parmesan.

Cannelloni was also introduced to Barcelona in the nineteenth century by a number of Italian chefs working in upper-middle-class kitchens. The recipe then became popular among all social classes and appeared in various Catalan cookbooks in the early 20th century. Now, on Boxing Day, families across Catalonia, Spain are eating the dish to use up Christmas leftovers, just as it was originally intended.

Are you salivating yet? Here are 16 cannelloni recipes to cook up when you’re craving an Italian escape.

Eggplant Cannelloni Parmigiana

Cannelloni stuffed with Swiss chard

Cannelloni Recipes

Cannelloni with chicken, spinach and ricotta

Cannelloni Recipes

Eggplant and Mushroom Cannelloni

Cannelloni Recipes

Pancetta and Taleggio Pennoli

Cannelloni Recipes

Cannelloni stuffed with salmon

Cannelloni Recipes

Pumpkin, chard and hazelnut cannelloni

Cannelloni Recipes

hot dog and chicken liver cannelloni

Cannelloni Recipes

Broccoli and cauliflower cannelloni

Cannelloni Recipes

Bolognese cannelloni

Cannelloni Recipes

Spinach and ricotta cannelloni

Cannelloni Recipes

Cannelloni with lamb and silver beet

Cannelloni Recipes

Pumpkin Spinach Honeycomb Cannelloni

Vegan Butter Bean Cannelloni

asparagus-canneloni

Fresh tomato cannelloni

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