Macaroni stuffed in Italian

The history of stuffed pasta started a long time ago. For example, the famous Italian poet and writer, Giovanni Boccaccio, already in the 13th century mentioned in his immortal work "Decameron" one of the types of stuffed pasta - ravioli. And since the homeland of the paste is invariably considered to be Italy, almost every region of this country has its own exclusive and unique recipe for stuffed pasta. For example, the region of Liguria characters ravioli and pansotti, the Emilia-Romagna region - tortelloni and capeletti, while the region Piedmont - agneolotti.

Flesh for pasta can serve as fillings from meat, fish or vegetables, and sweet fillings, prepared from cottage cheese or fruit. In a word, how to stuff a pasta is a matter of taste and preferences of each gourmet individually. Depending on what the filling for macaroni consists of, their name differs. Thus, the following macaroni differ in appearance and filling:

• Ravioli. To taste resemble pelmeni, although they are square in shape. Initially, this dish was exclusively vegetarian, and only later began to fill the pasta with meat. More often ravioli are stuffed with meat, cheese or spinach.
• Tortellini is a pasta stuffed with meat or cheese, reminiscent of small pelmeni.
• Tortelloni - the same pasta tartellini, only that is much larger in size.
• Cannelloni is a large pasta in the form of a cylinder. These pasta can be stuffed with a variety of fillings and bake in the oven.
• Agneolotti are pasta stuffed with ground beef, vegetables and fish. Usually agneoletti square with corrugated edges. This pasta is boiled in beef broth with melted butter.
• Pansoti is a kind of stuffed pasta of triangular shape.
• Anolini (totelli) - pasta in the form of a semicircle with even edges that are stuffed with cheese or meat.

Pasta stuffed with cannelloni

Cannelloni - a large cylindrical form of pasta, which can be stuffed with a variety of fillings. The cannelloni in the oven is baked with béchamel or bolognese sauce. You can buy these pasta in almost any supermarket, but if you could not find them in the store, you can make them from the layers for lasagna, pre-lasagna boiling in large quantities of water until ready.

A simple recipe stuffed with pasta with minced meat - cannelloni

Ingredients necessary for the preparation of the filling:

• Cannelloni pasta;
• olive oil;
• 1 kg of low-fat beef or pork minced meat;
• Shredded onion;
• Crushed garlic;
• carrot;
• Fresh or pickled tomatoes ;
• A pinch of dried sage;
• Pinch of rosemary;
• salt pepper;
• ½ glass of white dry wine;
• cheese;
• Fresh greens.

To make béchamel sauce:

• 100 g of butter;
• 1 liter of milk;
• 4-6 tablespoons of flour.

Fry garlic in a frying pan with onions and carrots, pre-cut into thin strips. Add the minced meat to the vegetables. After 2-3 minutes pour a little white wine and stew the meat until the wine evaporates. Add seasonings and salt to taste. Cannelloni pasta is prepared in accordance with the instructions on their packaging. Stuff pasta with prepared minced meat using a tablespoon. Then fill the pasta on a baking sheet and pour abundantly with béchamel sauce. Put the tomato pieces on the pasta and sprinkle with grated cheese. Stove pasta stuffed with meat and vegetables in a preheated oven for about 10-20 minutes.

How to Make Bechamel Sauce

In a saucepan, melt the butter and pour in the milk. Stirring add flour. Bring the sauce to a boil. The béchamel sauce should look like sour cream in its consistency. Add seasoning with salt to taste.