The Original "Manicotti" | How Italians Make Cannelloni
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- Опубліковано 22 тра 2024
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What Americans call "manicotti" came from an epic Italian dish called cannelloni. The former is certainly a popular treat, but we think that the Italian version is worth giving a shot. In this week's video, Eva explains the difference and shows how to make a classic cannelloni dish-Italian style.
The question on my mind is... can it be possible that this under-appreciated baked pasta is (dare I say it?) BETTER than lasagna?
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#manicotti #cannelloni #recipe
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Team I don't care, I just want a second helping!
@@RejistaniaI second that!
I love them both. It depends on my mood. The only difference between cannelloni and manicotti is fresh pasta rolled around filling and dry tube pasta stuffed. I prefer manicotti, because the pasta is firmer when it is baked.
It's been awhile since I've had either but if I remember correctly, Manicotto was made with ricotta filling and cannelloni was made how you just made it. Can't wait to make your recipe, thank you!
I worked with a kindly Nonna name Carm! She would bring these into work and, yes, she made them with the crepes!
My grandmother came here from Italy as a child and grew up in Little Italy in NYC. Manicotti was always made with crepes and just had cheese. Canelloni was made with tube shaped pasta with meat and cheese.
Can confirm, via Little Italy Newark NJ
To funny my nona did the opposite she was Connecticut Italy branch.
Yes! My grandmother made manicotti from a thin crepe, stuffed only with seasoned ricotta; they were lighter than air. Cannelloni are made from tubes of pasta and are much heavier. My family never ate them.
i agree. Manicotti is a differnt dish than Canelloni. My Calabrese Nonna would always make the crepes in a pan using flour, water, and a pinch of baking powder, filling always a ricotta mixture. They never did Canelloni, always Lasagna with a meat sauce and cheese filling.
@@deidrecalabro5725same, Connecticut also….
I grew up in Chicago. My mother's family was from Piedmonte, my father's from Palermo (talk about opposites!). Manicotti was stuffed with ricotta, cannelloni was stuffed with meat. My maternal great-grandmother, who was born in Italy, was a very sophisticated cook. She always made pasta with meat stuffing for ravioli or manicotti from a stew of pork butt, chicken, spinach, broth and vegetables, which was then ground with bread (to soak up the broth). I'm so lucky that I was able to see her wield her mattarella in person and taste her wonderful history.
Interesting! In Italy, it’s cannelloni no matter what it’s stuffed with. Wish we knew where the name change came from!
@@PastaGrammar I think I know where the name difference comes from. When my mom got married in 1960 she was given the Betty Crocker cookbook. It was very popular in the USA from the 1950s onward, and was the only introduction for most Americans to many foreign foods. In that book this dish is referred to as Manicotti.
You guys always make me hungry. I love both lasagna and manicotti.
I grew up in Chicago too. Our manicotti was stuffed with cheese. Cannelloni was stuffed with meat. I am definitely a manicotti person!
I am from NY and a baked cannelloni filled with ricotta cheese and covered with tomato sauce, mozzarella and pecorino was called "manicotti". This is the common name in the U.S. and the only cannelloni that most Americans know. Some families made the tubes from crepes and others used tubes made of pasta (sometimes even homemade pasta). Almost all of the families who made this were from Southern Italian extraction. To many of us, the word "cannelloni" referred to meat filled past tubes baked in sauce (sometimes a combination of tomato sauce and bechamel sauce with some pecorino sprinkled over the top). The legend of "manicotti" is that St. William the Hermit, a Northern Italian monk who, among other things, established monasteries in Sicily and raised charity for Sicily's poor, was invited to dinner by a land owner. The wealthy host who, like many of Sicily's wealthy, hated St. William, served him tubes of pasta filled with earth and baked in tomato sauce. While the wealthy guests giggled at St. William when he tasted the dirt, he calmly blessed his plate and the earth became ricotta cheese. (Source is Ada Boni's Regional Italian Cooking-1968, a great cookbook.) Of course the legend is absolutely ridiculous because St. William was alive in the late 1000s to the early 1100s and the tomato would not even be introduced to Europe until over four hundred years later.
Being a librarian, I checked out the Oxford English Dictionary for the first known examples of the word "manicotti" being used in English. The first was in 1941, in a newspaper in Nebraska surprisingly. It sounds like an excerpt from a restaurant review: "Their manicotti served now. Crisp ‘pasta’ rolls filled with Mozzarella cheese." Since they used quotes around the word "pasta", maybe this particular dish wasn't exactly pasta. Maybe a crepe, as some people have said in their comments, or maybe some other kind of dough or shell. What I think is interesting is they said it was crispy, suggesting frying or maybe baking without sauce.
The next instance was in 1947, in the New York Herald Tribune. "She does the specialties, the ravioli, the gnocchi, the lasagna, the manicotti." There it is grouped with names of other more common Italian-American pasta dishes, so maybe that one is more like the dish as we know it today.
My family is from Abruzzo (Ortona) and we make the manicotti using crepes instead of the pasta. The traditional filing is ricotta, spinach, mozzarella and we top it with a ragu. It is so delicious!
In Rome these are called crespelle indeed!
@@GuidoOrefice76well, not in Abruzzo. They’re called scripelle.
Mie nonne cooked the same way
Sounds good
My mother came to the US in the early 1960’s at about 21 or 22. Her holiday recipe was often “manicotti”. Manicotti were made with crepes filled with a ricotta mixture similar to what goes into ravioli and also mozzarella. Then they were baked with just a simple tomato sauce.
Actually, Benedetta Rossi’s crespelle recipes are closer to my mom’s manicotti recipe. Cannelloni are different. They were the pasta often served dish served at family dinners in Italy.
that is what I recall as well. grandparents are split 50/50 Provincia di Solerno & Cababria (Vito/ Gallina & Soverato). I tend to associate the crepe type manicotti with grandmother frome Auletta in Salerno. Filling was always ricotta/egg/cheese/parsley based
I’m from Brooklyn NY. I grew up eating Manicotti on a regular basis. I still make them the way my grandmother did. She didn’t use a traditional pasta dough it more like a Crepe 1c flour, 1c water 1 egg and a pinch salt. Each shell is cooked in a small frying pan like a crepe.
Grew up in northern Washington state, family heavily German/Austrian descent. Manicotti was the pasta tubes stuffed with cheese and herbs, sometimes also spinach. Cannelloni was the same tubes but stuffed with any meat sauce. Both could be baked covered in either a red sauce or a béchamel but most often they were white/white sauce or red/red sauce.
BC, Canada, and I think it was similar. I've heard both, and never really thought about it. Just figured it was a pop/soda thing.
I had a friend across the street whose family was Italian, and my eldest's best friend when she was little also had an Italian family. Unfortunately I never noted how their usage varied.
My family calls it manicotti, but we make it with an egg based crepe-like pasta shell that is filled with a ricotta mixture and then rolled, placed in the pan seam side down. Then the manicotti are covered with sauce and baked. They are delicious! Light, melt in your mouth clouds of decadence! My family is Neopolitan and Sicilian. I'm 3rd generaltion from Brooklyn! Oh! When we stuff the crepes with meat, we call them cannelloni!
I was born and raised in Flushing, Queens (New York). My grandparents were from Naples and Sicily. My Napolitano grandmother called the dish manicotti (using crepes) and called the pasta shells cannelloni, which was a different dish altogether. Always homemade crepes (she used the same recipe for crispelles). Never store bought pasta ones. She filled them with ricotta, eggs, pecorino romano, garlic powder, salt, pepper and either basil or mint (which was surprisingly delicious). I make them exactly the same way she did. They are absolutely heavenly - like little ricotta pillows covered in red sauce.
Feel free to share the recipe in a little bit more detail, but we don't need to know amounts or temperatures.
I was born in Northern NJ, My grandparents from Naples. My grandmother & Mother called them Manicotti made there own fresh crepes & filled them with ricotta cheese eggs Romano cheese parsley salt & pepper. Covered with nothing less then home made sauce. It took all day but was well worth it !!! Usually we're made for special occasions!!!! Just delicious ❤
@@gboof1682 exactly the same with my grandma. Homemade crepes (not pasta - more like crepes made with flour, eggs and water, and then fried in the pan like a pancake). Mixture was ricotta, eggs, pecorino romano cheese, garlic powder, salt, pepper, and either basil or mint. Covered with her absolutely delicious sauce (most of the time, a meat sauce). I make it periodically when I feel like making a bunch of crepes lol. Nothing like it!!! 😍🥰
Anche mia nonna lo faceva così 😊
You are 100% correct. I grew up on Long Island. My family is from a small town near Salerno. Manicotti was always made with crepes. Cannelloni is always made with pasta.
Cleveland, OH, USA here. We called it manicotti. I think true Italian-born Italians should understand that most of us in the US know many 'Italian' dishes aren't exactly as they are in Italy. It's an Italian-American spin on dishes. Sometimes, our ancestors didn't have access to the same ingredients available when they came here so they adapted. Also, things change to the American tastes. Please don't get upset or offended by us. I've always heard 'Imitation is the most sincere form of flattery'. After all, aren't recipes slightly different by region even in the mother land? lol. LOVE your channel so very much.
Perfect description of the situation....bye from Italy 😉
You are exactly right! I love Pasta Grammar but they are always digging on Italian food in America saying it’s wrong but the truth is exactly what you said! Essentially Italian American food is going to be different because of ingredient accessibility, parts of Italy that people come from and time and generations. Truthfully you can’t compare. Plus, I follow a lot of other Italian chefs from all over Italy and they would agree with certain terms Padta Grammar used for foods and vice versa. Italy is geographically WAY to big and full of so many cultures anc regional ingredients anc customs and traditions to say one is right or wrong compared to the other!
*wouldn’t agree
Thanks for speaking for all Italian Americans it was very cute
My issue is when Americans refuse to acknowledge that their version isn't the original
Hello! I grew up in NJ, commuting distance from NYC. Most of the Italian Americans in my neighborhood were originally from Brooklyn or Jersey City, with southern Italian heritage. To all of us, manicotti only meant pancakes, sort of like crespelle or crepes, but maybe not as delicate. And they were always filled with ricotta, raw egg, mozzarella, parm, plus parsley., nutmeg. Sometimes, but rarely, spinach. These were then coated with just the tomato sauce from a very southern Italian-American style ragu. (tomato with sausage, beef braciole, and meatballs) No fresh pasta. Still very very delish! If this was made with the large dried (eggless) pasta tubes, then they were called canneloni.
Im from Puglia (Italy). We call them cannelloni of course. The most popular kind of cannellone is with ragu' and bechamel. The second most popular type of cannellone is stuffed with ricotta and spinach. We make a type of cannellone with a crepe batter, and in that case we call it Crepes ripiene or Crespelle.
I never heard of Manicotti.
I am from marche region (center east of Italy) and I have also never heard about manicotti. 😅
I was born and raised in St. Louis - we have "The Hill" here, where Italians settled years ago, mostly from Sicily. Our Italian restaurants here vary somewhat, but we mostly have manicotti (filled with cheese) and cannelloni (filled with meat). Both can have white or red sauce, or a mix.
I always wish Harper and Eva could come to our Hill neighborhood!!
@@susanwickiser5960 I think we'd have a great crowd to welcome them! And they could try our toasted ravioli!
@@jennifernewell2530, I wonder what Eva would think of toasted ravioli?
I'd love to see their opinion of The Hill!
Yeah until they see you covering everything in “provel” or cutting pizza in tiny squares 😂
I live in Windsor Ontario Canada. We border Detroit. So many Italian immigrants came after WWII to our city. I have only ever heard this dish being called Cannelloni. Most of our friends are from Rome and Calabrian region. I’m French/Irish but culturally grew up with many non as in my neighborhood. Since Pasta Grammar has debuted I have made almost every dish Ava has presented. My friends and relatives all come here now for real Italian dishes. They live my Cannelloni. 😊
You probably don't know about Manicotti because the CBC is very good at "programming" Canadians to be serfs and not to cross the border where all those monsters and dragons are. Where you sit in Windsor you probably believed them considering what you can see across the river. All Canadians believe them though, so the scenery of a failed city was only confirmation.
Too bad Windsor is becoming the ganja smoking, crackhead, cocaine, catalytic converter theft capital of ontario . Im disgusted with ottawa and local city admins.
A beautiful city reduced to rubbish
Here in Canada, generally, cannelloni is a tube pasta that is about the diameter of a quarter. Manicotti is about twice as wide. At least with the dried pasta that is available for sale.
New Haven, CT...Manicotti are made with crepes, like Italian American savory blintzes. Cannelloni are pasta tubes filled with meat and cheese. But the two terms are used almost interchangeably.
While rolled crepes are called crespelle in Italy…
With crepes you make crespelle.
@alicetwain My off the boat nonna called them "manneegot" when she made them with crepes, and most of the kids I went to school with called them "manneegot" and practically everyone who shops at Liuzzi's Cheese and Italian products call them "manneegot," so that's what we go with. 😉
That is the opposite to where I am from. Manicotti are the tubes, often filled with ricotta filling and covered in a red sauce. Cannelloni are sheets wrapped around a meat filling with bechamel on the top.
@@alexbozzi6393you get that sound change in southern Italy. I wish Eva would talk about language sometimes. All the time I thought we were saying things “wrong” when my family probably spoke Napolitano and not Italian.
Dutchman here. We call the meat version 'canneloni al forno' and then we have also 'canneloni ricotta e spinaci', which is also very delicious. I think it's the same all over Europe.
Also in Portugal
In Finland cannelloni alone typically implies a meat filling and other kinds would be specified, as in, mushroom cannelloni etc. Never realised manicotti is the same thing before now 😂
Also in France
I am not Italian, but I'm an Italian-want-to-be, though my first wife was half Italian, and we would host Christmas each year with all her Italian family. I make both Manicotti and Cannelloni. For the Manicotti, I use ground meat, ricotta, parmesan, and spinach in the filling, with an egg to hold it together. It is stuffed in the tube pasta and I serve it with alfredo sauce and then tomato sauce over it, with Parmesan cheese over it. Cannelloni, on the other hand was made from a pasta that I would roll very thinly. It is cut in about 4" pieces. The filling is made with ground meat, prosciutto,, mortadella, Onion, garlic, Parmesan, parsley and egg. It is processed in a food processor to a paste. I thin it with a little water. The filling is spread thinly on the pasta, rolled, then covered by tomato sauce and some Alfredo sauce over the middle. Between the two, I prefer the Cannelloni, though both are very good.
My respect to you
I'm from Australia and we call it Cannelloni.
I put spinach and cream in the meat filling and it is not runny like in the video. It is then covered in a layer of bechamel sauce and a ragu before being topped with a mixture of mozzarella and parmesan cheese.
We call them Canelones in Uruguay 🇺🇾 we use crepes instead of the pasta or tubes.
In Greece we also call it canelloni (κανελονια)
And that's because Italians and Greeks...
Here in the San Francisco Bay Area it's known as Cannelloni. My family is Irish / Scotch / English from the mid-west and never cooked any such thing to call it anything at all. The only 'Italian' at our table was spaghetti and meatballs in the true classic American sense. Thanks to Eva I am really upping my pasta game.
From Ontario, Canada and have cannelloni.
From Vancouver, Canada and I've always called it cannelloni.
You probably don't know about manicotti because the CBC is very good at programming Canadians to be serfs and not to go visit the savages south of the border.
Manicotti for sure, old school Italian American in the Ohio Valley of Pittsburgh-Steubenville-Wheeling. The crepes are made eggier than you would for a classic French crepe.
My dad’s family is from NE of Torino, San Giusto Canavese. I love this lady! What wouldn’t I give for that fabulous head of hair! The sauce and Manicotti look great, too!🌞 Watching her handle that pasta dough with the ease and expertise of my grandma Bertetto-Miller takes me back many years!🌻 The lasagna Bolognese image you put up looks like the pasta was a spinach pasta! I will definitely look for that video because spinach pasta is almost impossible to find where I live and I just love it, especially in milk soup (with lots of cheese and black pepper)!
My grand parents came to Montreal from Abruzzo and the dish was called cannelloni some stuffed with ricotta some with meat. The wraps were a type of crepe not pasta, not as heavy.
Manicotti was never stuffed only served as a pasta dish with my Mom's 'Sunday sauce'. Sunday lunch was always an Italian dish and supper was home made pizza.
Ciao, Ricardo.
My family is from Isernia, Italy and we live in Montreal, Canada. We always called it Cannelloni al forno
Greetings fellow Montrealer, nice bumping into you here. 🇨🇦🇨🇦
My first encounter with Manicotti was at Osteria dei Panzoni in downtown Montreal around 1970. Cannelloni was the one with meat filling (veal, pork) and manicotti was the pancake like one with ricotta and spinach. Both were served with marinara and béchamel and mozzarella.
I grew up in Venezuela and we call it Cannelloni. We had lots of Italians immigrating to Venezuela and we adopted their cuisine and the nmes of their dishes. Actually, recently we went to Siena and I was pleasently surprised of the fact that the smell coming out of the houses and restaurants during lunch time resembles a lot the smell of houses and restaurant in my native Caracas.
My dad immigrated to Caracas from Italy back in the 50s , before coming to New Jersey in 1969.
Canelones en Caracas, si!
I'm in Australia and we call it cannelloni. I make meat filled, spinach and ricotta and spinach and mushroom. I don't use cannelloni shells though, I use lasagne sheets (if dried sheets, I soak them in warm water to soften them) that I spoon the filling onto, then roll. I find it less fiddly and you can make the cannelloni as big or small as you fancy. I put a layer of tomato sauce on the bottom of the pan, then the cannelloni, then top with layers of bechamel sauce and tomato sauce and top with grated cheese.
Edited to add that I also add bechamel and cheese to my meat filling.
I'm very pleased to see that I actually make the meat filling the same way she does!
I love lasagne but I do prefer cannelloni.
Living in the Pacific Northwest and we always had manicotti (ribbed pasta tubes) v. cannelloni (smooth pasta tubes) - cannelloni usually just cheese filling, manicotti usually meat and ricotta. Not Italian at all but we grew up enjoying Italian food. We knew a restaurateur who had (for the US) a pretty traditional menu. I’d guess it was Sicilian.
I’m Calabrese, living in South Australia and it’s called cannelloni here as it is in Calabria. From my observation through UA-cam and TV, it seems that Italian Americans have developed a “sub culture” of language and food. I think it’s happening here in Australia as well but we’re not as far down the track as over there in America.
Really enjoying your program, thankyou! Buona Pasqua!
When did the bulk of Italian immigrants arrive in Australia?
It is not a "sub" culture, there is no human culture that are subordinate to any other.
I’m not really sure but late 50’s, 60’s and 70’s.???
It's Cannelloni when it is Cannelloni. Manicotti is Manicotti. Manicotti is 120 years old and it is crepes stuffed with 4 Italian cheeses (Ricotta base) and a little parsley and nutmeg. I'm sure you would find it to be disgusting and "so American".
Mmmm maybe not. I really appreciate traditional Italian food but I am quite Australianised at times. I’ve been here since I was 2. Visiting some cousins in Sicily many years ago I made a ham, cheese and pineapple pizza at their country house. They thought it was disgusting but I ate it and enjoyed it. My 93 year old mum even likes pineapple on her pizza. It’s great to have the original, but recipes do evolve.
My Italian aunt used to make that for Christmas and Easter. She called it Manicotti. Some years, she would switch it up and make a lasagna. She would always call the week before dinner and ask which one I wanted. She would bring two trays of it with a 1 meter long loaf of Italian bread.
At least from where my family is from, lasagne are the Ferragosto dish! But in Naples it's the Mardigras dish, while in Abruzzo lasagne (a special type of lasagne which is actually a soup) is served for New Year.
My wife is Lebanese and made mannacontti a lot. It was a favorite. Cantelloni pasta stuffed with ground, cooked, italian spices, covered with tomatos spiced like sauce, covered with mozzarella and provolone. Hot oven till cheese is bubbling and brown spots. 😋
I like your version. Taste very similar but easier to make. 😊😋
My grandparents came to NYC from Palermo, Sicily. My mother made manicotti, homemade crepes filled with ricotta, mozzarella, pecorino Romano and parsley topped with a ragu.
Harper, in America- manicotti is made with a cheese filling. Some folks use the store bought pasta tube. My family did not. We made the Italian crepe to make ours. Cannelloni is made with a meat filling. Beef or pork, or a combination of the two. I enjoy your videos. Ciao Harper and Eva.
That's the way my family referred to the too!
If you use crepes, then you make crespelle, not cannelloni.
@@alicetwain the crepes are crespelle, but stuffed with ricotta and they become manicotti!
@@giapetto2 No, they become crespelle al forno.
My husband grew up on Long Island, in a large Southern Italian extended family. His family was originally from Southern Italy (Napoli, Calabria). He also grew up with manicotti as a cheese filled crepe (flour, egg, milk), while cannelloni was meat filled pasta. The manicotti filling was prepared with ricotta, mozzarella, parmigiano reggiano, and parsley. Some other Italian Americans around him added an egg to the filling to make it firmer, but he says that made the filling rubbery. I think he's going to be making manicotti again soon. 😀
I agree with most of the comments here. My grandmother was from Avellino (Naples)and my grandfather from Palermo, Sicily. Grandma always made manicotti with crepes filled with ricotta, eggs, mozzarella, parmigiano, parsley salt and pepper. I grew up in Brooklyn, New York, and all the Italian American families used the crepes. However one makes them, they are delicious. I carry on her tradition by making them her way. Delizioso!
Manicotti vs cannelloni - I learned the US New England way. Manicotti is a cheese filled egg crepe “pasta” dish. Cannelloni uses pasta and a meat filling. Either way both are delicious! Me? I prefer the manicotti, as the commercially made pastas (lasagne, cannelloni) are too thick for my taste (I know, I know… I need to make my own 🤦🏻♀️). I’m drooling over your recipe. It sounds so darn delicious!
Baked cheese-filled crepes are crespelle.
In Argentina they are canelones, which is the translation to spanish of cannelloni. We usually have two types, the mince meat filling or spinach and ricotta filling, these are my favourite 😚👌
The spinach and ricotta filling is tipical from north Italy, the ragù version is more used in centre/ south Italy.
And made w/ crepes instead of pasta 🇦🇷
@@salvadorbarreiros9376 yeah, the lazy way 😂 but we’re lucky to have fresh pasta shops over there, I’m in the UK right now and it’s impossible to get any pasta like back home 🇦🇷
I live in Buffalo, NY. My family is originally from Montemaggiore Belsito, Sicily and we have always called it Manicotti.
I was born in the Bronx, NY. My father and maternal grandparents were born in Abruzzo. They made manicotti with ricotta, spinach, mozzarella and Romano along with some eggs, salt, pepper, and nutmeg. Grandma made crepes. They never stuffed manicotti or ravioli with meat. The meat was always cooked in the sauce and served separately.
Cannelloni in Montreal Canada 😊
Here in Bavaria we call this dish "gefüllte Cannelloni" (stuffed Cannelloni), however, whatever it is called or should be called - it's a gift from heaven... then again, isn't this true for most every Italian dish 😂 As to what team I'd support I really can't say. I love my lasagne as much as I love cannelloni. Actually, right now, it's Sunday 2.30 p.m. - time for coffee/tea and a piece of cake here in my neck of the woods and I do have made a lovely cake this morning. Still, I'd much rather go for a nice plate of your cannelloni ❤❤❤
Well, must depend on the part of Bavaria. We just call it Cannelloni in the north-east 😉
@@voidbetweengalaxies779 Koa Wunda.... Oberpfalz und Oberfranken... 😂 des war dann eher GGGannelloni 😂 Nix für Unguad und Frohe Ostern vom Tegernseer Doi 🙋🏻♀Immerhin gibt's bei Eich die beste Wurscht und richtige Schmankerl ❤ außerdem, mia singa ned umsunst Da Woid Is Schee. In Bayern is's überoin g'riabig. 🥨🍺
@@sassandsavvy007 It's pronounced Gannellloni or Kannaloni 🤣🤣🤣
Frohe Ostern aus dem Fränkisch-Oberpfälzischen Grenzgebiet 😂
@@voidbetweengalaxies779 😂😂😂🙋🏻♀
back in the 70s my girlfriend at the time who is Italian had me over for dinner. Sitting at the table I told her, "This is the best lasagna I've ever had". I remember she looked at me with that look, "You're stupid". She said, "It's Cannelloni". Learned something that day. Never piss off an Italian woman especially when it comes to her cooking.
I'm in England and call it Cannelloni....i used to make it all the time ....my 4 children love it ....they are All adults now and still talk about my Cannelloni 😂 xxx
I call it manicotti. My family is from Northern New Jersey. My family is mostly Irish. I live in Virginia now and we can find both at local Italian restaurants though, not both in same restaurant. Love you guys! Hugs and smiles 🤗🙂
I also moved from NJ to Virginia, and while I love the state it is severely lacking in good Italian restaurants (at least near me)
Bronx, NY to Richmond, VA here.
Cannelloni here in the UK (England specifically but I don't imagine it's different elsewhere)
You've never had Manicotti. They are as different as puttanesca and carbonara are.
I'm Calabrian and it's definitely Cannelloni! We also made crepes with the same filling tomato sauce and the bechamela on top. We continued with the same tradition after coming to Canada. Harper and Ava, you're a great ying and yang!
It's Cannelloni when it is Cannelloni. Manicotti is Manicotti. You'll probably never try Manicotti because your new homeland loves to scare Canadian serfs from visiting the U.S. There are monsters and dragons down there according to your CBC.
I used to in a middle eastern restaurant in Sydney Australia, and we had a Greek dish called Pasticcio. We used long thick hollow pasta like a long penne, and stuffed them with a cheesy herby sauce and topped with a bechamel sauce, stacking them in a lasagna style then bake in the oven. Delish!
My Sicilian grand parents called it manicotti, when I worked for northern Italians in restaurants they called it cannelloni (which was smooth pasta, the manicotti always had ridges when I was a kid
Humble BUT ACCURATE opinion....
In the Fort Worth area where urban legend says 90% of Italian restaurants are owned by Albanians (who do an excellent job in most cases), the Manicotti are cheese filled while the Cannelloni are meat or spinach filled. One of my cousins in Mexico whose husband is of Italian extraction refers to them as Italian Enchiladas which, if you think about it makes sense...
Middle of Nowhere Texas, honestly I've only 'heard' of the two dishes, and ONLY in restaurants or Frozen TV Dinners. I have never eaten either of them, because we love lasagne and the big stuffed shells.
Yes, I thought they looked like enchiladas, well TexMex enchiladas. New Mexico gets lazy and layers the corn tortillas in a pan, like lasagne.
I'm calling them Italian enchiladas from now on.
I thought the same I’m like huh enchiladas but Italian. Or are enchiladas Mexican Cannelloni?
@@Caro_dies_a_lot That seems much more likely, considering the direction of influence in the past.
Ok manicotti is just filled with cheese. Ricotta and mozzarella . And covered with sauce...... Cannelloni is filled with meat.... This is the difference.
I live in Tasmania and we call it Cannelloni. I have only ever made it with dry pasta stuffed with raw meat that has diced onion, salt and herbs. It is covered with pasta sauce and bechemal then topped with cheese. The meat comes out like soft meatloaf. Sweet cannelloni is usually made with crepes or thin pancakes and stuffed with a mousse. You then dust the top and add some whipped cream. I am excited to try Eva's cannelloni.
my sicilian born grandmother made this dish with crepes and called it manicotti. it was served every Christmas for dinner, and at midnight we had homemade pizza, which was a very deep dish, mostly bread soaked in olive oil so the crust was very chewy and savory, with light topping of slivers of garlic and anchovies in tiny bits and a bit of tomato sauce and a sprinkling of either parmesan or romano. another pizza with some bread below and above and stuffed with some sort of greens. and hot and mild italian sausages with fennel in them. good times were had by all.
Growing up, neither of my grandmothers, nor my mother made manicotti or cannelloni. However, having visited relatives over the years in our native Abruzzo, they sometimes made for us crespelle (crepes) that were cheese filled. Aside from all that, I found a wonderful recipe for meat filled cannelloni in cook book that I had received many years ago. The recipe was written by an Italian chef and was so delicious that I have been making it almost every Easter for the last 15-20 yrs or so. The filling is very similar to how Eva made hers: ground beef, pork & veal, some carrot, onion & celery. Also a tiny bit of garlic, some wine and bit of tomato paste. Now here is where it differs. It also has beef broth/stock, spinach, fresh mushrooms, basil and fresh grated Parmigiano cheese. Plus egg to bind it all together. After the mixture is cooked, it get chopped in the food processor enough to make it not be so chunky, but not so much that the consistency is like baby food. No tomato sauce is added. I usually make a separate tomato sauce with short ribs and some pork ribs to assemble and dress the cannelloni with. Some years, I even made a simple tomato basil sauce without any meat. However, I do layer with a white bechamel sauce and more Parmigiano on top before baking. They are absolutely rich and beyond delicious. But oddly enough, this year I am making lasagna just because we haven’t had lasagna in a very long time and the family requested it! 😉But I will surely miss the cannelloni this year! Thanks for another wonderful video! Love you guys. 🙂
My grandmother was from the Piedmont in a little town called Fubine. Near Asti. She taught me how to start a recipe with butter, olive oil, carrots. Celery, onion and garlic. Then as the ingredients get happy and give off a great aroma, keep the heat low, then ad the meats and spices
Here in the Philippines, we have a vibrant Italian community in Makati and I grew up going to Italian restaurants here serving cannelloni.
I grew up in northern Ontario, Canada, and my mother made a great manicotti. I don't know where she learned it, but she would often try things she read in magazines and other places. She stuffed hers with a ground beef mixture that was made with slightly stale bread and scalded milk, similar to traditional meatballs. I'm always checking out other recipes for manicotti but have never found one like hers. I remember eating this as far back as the late 60's, so it probably came from an old 'Better Homes..' or some such publication.
We had a family tradition when it came to holidays. For Christmas, my mother would make ravioli from scratch and for Easter, my uncle made manicotti. He would make the shells from crepes, not pasta, and a cheese stuffing. He also made a great braciole! I wasn't into cooking then, so I never did learn how he actually made them but the manicotti was light and fluffy and so delicious. I thoroughly enjoy cooking Italian, and your videos are the best!
Growing up in Michigan, I knew this dish as cannelloni. Delizioso!
I love the Fahrenheit temperature being used first for those of us who hate conversions.
New Haven, CT here. Manicotti in my family is made with a crepe shell rolled into tubes with the stuffing, usually ricotta and baked with sauce and cheese. Cannelloni is essentially the same but is made with regular egg pasta dough.
Ive lived CA, NY, MN and KY/OH and Mannicotti was the dried pasta tubes sold in the store piped full, Canelloni was rolled fresh pasta or even a crepe and then place in the dish seam side down
I grew up in Toronto in the 60's and 70's, my mother was from Teramo Abruzzi and my father was from Paola Calabria. Everybody called these cannelloni when I was growing up but I also heard them called them manicotti ( mostly on tv).
So I am second generation Italian-American, native New Yorker, and both sides of my family have been making manicotti for generations. I have the very pan my paternal grandmother used to make her crepes and that is what I use. The crepes are stuffed with ricotta, grated cheese, and mozzarella. The sauce is a meat sauce, but there is no meat inside the crepe. I love your recipe for cannelloni bolognese and I want to surprise my family with it😊❤ I hope I can do it!! Recently found your channel and I love you guys❤❤
I am in upstate NY and I grew up w calling the pasta shape cannelloni to use in the dish that was called manicotti. The dish that was called manicotti had the cannelloni stuffed with a ricotta mixture and a non- meat red sauce over them with mozzarella on top of that. Was delish! One of my favorites at Carm's, a mom and pop place in Scotia NY who were friends of the family. That was a great place back in the day
In 1979-1980 at a Franciscan seminary served by Mexican Nuns, when stuffed with cheese (and suitable for Fridays in Lent) and a non-meat sauce, it was called Manicotti. When stuffed with meat like in ravioli it was called cannelloni. Same noodles.
I live in Jordan and my mom makes this all the time, we call it Cannelloni... my mom stuff it with a meat spinach mix with bechamel, covered with a simple pasata sauce and topped with mozzarella... it's one of my favorite dishes!!!
I'm from New Hampshire. Manicotti is a bowl of bliss.
Thank you for the recipe, and thank you for the improvised James Brown song.😊
Greetings, I live in Buffalo NY. I was raised with Italian immigrant Grandparents from Alatri Lazio. I was always told that Manicotti was stuffed with cheeses and baked in a red sauce. Cannelloni was stuffed with meat and used a Béchamel sauce. Also my families version uses egg pasta crepes.
Here in São Paulo, Brazil we do have cannelloni, it's the same thing Eva cooked for this video. It's made with the same pasta used for lasagna, and the most common stuffings are bolognese and ricotta. Other common stuffing are shrimp, cheese and ham, and calabrese (sausage).
The sound bite of Eva singing James Brown is my new ring tone and alarm!!!!!
In New England, we have both Canelloni and Manicotti. We make the Canelloni like you did, and we make the Manicotti with ricotta and no meat sauce (meatless tomato sauce)
Loved this whole video. Thank you for sharing!!!
I stuff mine with sea foods and the sauce is a béchamel……just amazing …Eva would love it….I’m sure……😊
Exactly the recipe i was looking for! 😋
Thank you so much! Can't wait to give it a try!
I'm still trying to recreate a recipe I had while visiting LaMaddelena. It was only 35 yrs ago, and I still miss it!!
This looks wonderful. Thank you.
I live in Argentina. Here cannelloni are called canelones. We usually make them with rolled panqueques (a kind of crepes), because it's easier and faster than the traditional Italian recipe.
Thanks! Love your chemistry together and your tasty videos!
Thank you very much, we appreciate it! ❤️
Eva's cooking is always first-rate! So appetizing!
Love this. You guys are adorable. Heading back to Italy for the month of May and can’t wait to get back to some great food!! ❤️❤️❤️
New York, there was an Italian restaurant here that used to make cannelloni, it was stuffed with meat and spinach and I loved it. It was the only place I ever found it, everywhere else has only cheese filled manicotti. That looks delicious.
I am originally from Malta. We would definitely call them ‘Canelloni’. Traditionally we stuff the dry canelloni tubes (nit fresh pasta) with spinach and ricotta then we cover them with bechamel sauce and add a bit of tomato passata on top. We usually used to have it as a first course on New Year’s day.
In Catalonia they are also called canelons. And they have beixamel! They are divine, even the store-bought. And curiously, the older they are, the better they taste. For Saint Steven, we take all the leftovers from christmas and we use them as the stuffing. Everyone knows they taste better mid-january though, when it has aged properly😂. In my family, we also eat cannelonni every wednesday.
It MAY VERY PROBABLY come from Italy 😂😂 Though removing the tomatoes was a masterclass 😐
Definitely one to make. I love your recipes and delivery. You make it so accessible. 😋
Manicotti was always stuffed shells and so when Tony Soprano opens the fridge, he is chowing down on a stuffed jumbo shell, stuffed with ricotta and other goodness. Cannelloni is stuff tubes and typically has a mix of beef and/or pork sausage and ricotta. Our family primarily resides in NY, MI and PA.
I did a deep dive a few years ago and found a key difference was the thickness of the pasta. Store bought Manicotti shells are thick with ridges. Cannelloni shells are thin and smooth. I Couldn't find anyone who sold Cannelloni shells (in Orlando, Fl) but when I went to visit my kids in Greenpoint, NY I found a place in Queens. We had fun making it and the shells really were wonderful... maybe not as good as home made but quicker. The store I bought the shells from was interesting. It was like you had to know the password to get in the door and it was a small shop connected to a large warehouse. It really felt like I was buying "secret sauce".
My mother has made manacotti for me forever. It's a meat stuffing with ricotta covered in marinara. My favorite dish. I can't wait to see how Eva improves it ❤❤❤
I'm from Costa Rica and in here we know it as "canelones" and some people even do it very differently:
You take a bar of fresh cheese typically Turrialba Cheese, and studd the cooked canelloni with it, then you cover it with whipped egg, you fry it like you would an omelet and then you serve it covered in tomato sauce
It's no where close to an Italian dish but I promise it's delicious and rustic.
I am from Malta. We make cannelloni stuffed either with ricotta and spinach or else with a kind of Bolognese sauce without tomato sauce. We then put tomato sauce and cheese sauce on top and then we bake in the oven
I’m from Atlantic Canada and grew up with cannelloni . The only difference I know between cookbooks and family knowledge is that we used to roll cannelloni ourselves with pasta sheets like enchiladas . Manicotti was made with pre made shells
From New Castle, PA (in Western Pennsylvania).
"Manicotti", and we often used the "Tony Saprano" pronounciation of manicott'. My mother made this dish for me on my birthdays.
I love this! My mother is from Puglia, and made cannelloni every Easter for as long as I can remember. This is a very special dish to me.
Gidday. I am descended from the English, and my grandmother passed down her bechamel (white sauce) recipe. She ALWAYS included nutmeg. Paired with a traditional corned beef dinner, the flavours pair perfectly with the salty beef.
This is my new favorite channel! 😍😍
In Australia I know it as Cannelloni. My mum makes it (using pre cooked tubes though) with mash potato filling and mince sauce with parmesan on top. I LOVE this version!