Cannelloni

Cannelloni (kahn-nel-Oh-nee) are large squares of Italian pasta made from flour and eggs and cooked in boiling salted

water, then stuffed with a variety of mixtures, rolled up and browned in the oven. Sometimes they are baked with butter and sprinkled with Parmesan cheese or, as in Tuscany, they are covered with a sauce and baked until the top is golden

brown.

8 .

8 oz. flour

½ teaspoon salt 3 eggs

Sift the flour and salt into a medium-sized mixing bowl. Add the eggs. Using your hands mix the flour and eggs together and form them into a ball. Place the ball of dough on a floured

board and knead it for 10 minutes until it is smooth, but stiff. If necessary, add more flour to obtain the essential

stiff-ness.

Divide the dough into four pieces and roll out each piece into a very thin sheet. Leave the dough sheets, covered with a cloth, for at least 30 minutes.

With a sharp knife, cut the dough into 4-inch by 3-inch rectangles and use as required.

Cannelloni can also be bought ready made from most delicatessen shops.

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