The Original “Manicotti” | How Italians Make Cannelloni

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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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CANNELLONI RECIPE – https://www.pastagrammar.com/post/how-to-make-manicotti-like-an-italian-cannelloni-recipe

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Okay do me a favor I want you to close your eyes and imagine the following dish tubes of pasta stuffed with a stuffing of some kind then all those tubes of pasta are laid in a baking dish and covered with a sauce of some kind and

Then it’s baked in the oven like a lasagna now if you’re familiar with a dish like that it would be very helpful if you let us know in the comments below where you live and what that dish has CA and I’m asking that because a and I are

A little bit stumped on this one so in America that dish is called manotti or if you’re Tony Soprano manot manotti means um like sleeve like a shirt sleeve in Italian so it makes sense why tubes of pasta are called that but we’re totally stumped on why the dish is

Called that in America because it has a completely different name in Italy it’s called canalone in Italy this canalone manati confusion actually for a long time made me think that this was a dish that was invented in America we were watching The Sopranos and all the time Tony Soprano

Talks about his menot his manotti and I would ask AA like what is what is that dish what is he talking about she was like I don’t know I’ve never heard of such a thing took us a little while to figure out what he was talking about was

What Italians call canalone most manotti recipes that we see here in the US are um how do I put this delicately they are wrong I know I’m trying to be gentle here let’s just say that we’re here today for Ava to show how to make probably the best manicotti you’ve ever

Had in your life but like all good things if you want to skip the uh the shortcuts and make the best version possible it takes a little time so we better get Cooking there are so many ways in which you can staff your canelon for sure one of the most traditional way in which weat canelone in Italy is stuffed with meat but for meat I mean aru that is very close to a bolog aru every bolog aru start with a Sofrito

And Sofrito is made with carrots celery onion and a fat of your choice can be olive oil butter L today we are going with olive oil we need to fry the Saito just for 3 four minutes until the onion are tender but pay attention to not burn them

Because otherwise it’s a problem in my humble opinion the smell of the aito is one of the best the best smell in the world and if you never smell it do it just for the sake to smell it for my sauce today I’m going to use two kinds

Of meat which means grounded pork and ground beef you can also decide to do just pork to do more pork and less beef more beef and less pork choose your uh combination as you like at this stage what we need to do is to Brown our meat

Then it’s possible that the meat that you use is full of water if this is the case give the time to the water to boil off to evaporate so you can actually burn burn you can not burn the meat but Brown the meat in the old traditional way of making

Bolog one of the most important ingredients was the milk but back in the past there was a reason why people add milk because the the meat was very very tough so they need something to tenderize it but nowadays I don’t think that the meat wheat is tough actually is

Maybe too soft sometimes so we don’t need we don’t really need milk we can easily skip it another very important ingredient is the nutmeg so we grate some fresh nutmeg and now is the moment of the wine I’m using using white wine because it doesn’t really matter if you

Use white or red the only difference is that the red will make your yo darker the white maybe will keep the same color important is that you use a wine that you are also willing to drink because you don’t cook with a bed one it smell good I know

Now once the smell of the alcohol burns off disappear is the time in which we can add the tomato paste and now I’m adding some tomato puree I need to say two words about this because uh during the course of the years making the bolog I received a lot

Of critics that the Tomato doesn’t go in more bolog and blah blah blah and it was actually true because the original recipe required just for tomato paste but guess what last year the camera bolog who made the real the original recipe of the bolog update his own recipe and they had

Tomato so I was right I always add tomatoes to my bolog sauce because when you make lasagna when you make canalon when you make a baked dish a pasta dish you need a liquid in which the pasta can cook if we were using the traditional and old bolog Ru recipe when you make

The can the canalon without tomatoes they don’t really cook properly and now we let it cook on a very low itat this is a rule for every kind of R more they cook better they are in this case I suggest at least 2 hours and a half not less

While the bolog and AA Cooks I’d like to tell you guys about how today’s video sponsor seriously helped us out not too long ago Ava sustained a back injury and went through a really uh long and painful recovery process and one of the things that helped a lot we noticed the

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Own mattress plus they’ll throw in two free pillows a big thank you to Helix sleep for supporting the channel and sponsoring this video while the ru is cooking we need to make the pasta and yes I’m I said making the pasta because the real canelone require egg fresh

Pasta we don’t use those pre-made tube yes they exist in Italy but when we make canalone we want the best and believe me that with the egg fresh pasta you take your canelon to another level as you can see I’m making a very simple egg fresh

Pasta dough which means I’m going to use allpurpose flour and egg [Applause] And like always we wrap the pasta in plastic paper and we let it rest at least for 30 minutes more it rest better it is Thea bolog is not the only sauce that we are going to use with our canelon we need also the white sauce the

Italian white sauce that is Basham for people who are not familiar with what Basham is Basham is a white sauce made with butter flour milk salt nutmeg and black pepper now is the moment to roll our pasta I’m going to use a pasta machine if you don’t have the pasta machine you can

Roll it also with a rolling pin but if it happens that you have one use it because it will make all the process easier quicker and also the pasta will have always the same thickness and this is what we want because we will cook it all together start with a small piece of

Dough and while you are working on this keep the other always wrapped in plastic so you will avoid that it dries out too quickly it’s very important that when you use your pasta machine you start from the zero setting and then step by step step you increase the number don’t

Do like my husband where I start from the highest one and then he breaks the machine now because my strap of pasta is becoming too long what I’m going to do is cut this more or less in an half and keeping working on a smaller piece the pasta is pretty thin but not

Too thin I stopped at number seven because to my taste this is the right thickness if you like it a little bit thinner go also for the number eight once you have your sheets ready what you need to do is cut in the size of a canelone I think that my canalone will

Be 15 cm per 10 and a half if you do them a little bit bigger or a little bit smaller it doesn’t really Matter like when we make lasagna we need to boil our sheets of pasta for 30 seconds no More this is my favorite moment when you grab the baking dish cuz that means it’s ready to actually start making the dish now we can make the galon so the first step is to adjust our stuffing we are going to mix some meat sa call it as you want then I’m

Going to add some Basham and then last but not least Paran or always the same rule as much you want as much you have as much you like as much you feel that is good in your can alone It’s pretty good but the real was always the same cheese is never too Much I’m going to use a Piping Bag to stuff my canalone if you don’t have you can also do with a spoon but for sure with a Piping Bag is my much much easier and much and lessier much less messy at the bottom of our pan a little bit of

Sauce and now we stuff our canelon we need to roll Them and we place the canalon and our Try now we place extra sauce on top we place s B and a very very generous layer of our beloved parmesan and now is the moment in which we can bake them I baking them at 400° F that should be around 200 205° C after 25 minutes I took out the aluminium foil and I will cook them for about other 50

Minutes or until they are brown brownish on top with that nice crust that everyone loves Oh She Blows the white whale well you know what the real bong Italy looks for those this is the real buong bong in Italy as you can see here is a Crunch the smell it’s enough to be satisfied I’ve had your canalone many times but this is my first Ragu stuffed canalone meat stuffed canalone and I’m very very curious to see how this compares to a lasagna alol and because they’re very similar but with some key differences I’m very curious to

Understand from you if you prefer this or lasagna labes it’s one of those times where if YouTube could only just transmit smells that would be really fantastic cuz you just if you’ve never had this or lasaga cuz they smell basically the same can’t understand this you really can’t understand atito

Okay yeah this is a fork twirl no no maybe I need the bigger Fork bigger Fork oh my is goodness I don’t know how to describe canelon it’s like canelon with I know too many times I always said it’s a bite of joy is a bite of happiness but

This is what it is a bite of Happiness pure fresh happiness more importantly it’s a bite of perhaps one of the best flavor combinations in the world which is ruaan and bashel and I think that’s the key to the difference between this and lasagna because yes they use essentially

Not quite but essentially the same ingredients but this has a much higher ratio of sauce and bashel compared to Pasta so if you’re someone who when you eat lasagna your favorite part is the Ragu you might like this more it has more of that for example my mom Mama

Rosa she prefers canelon to lasna does she really absolutely in my opinion what we can say is that one week you make a Las one we one we Las one we so you are pretty satisfied if you’re having trouble defending dear family while you’re making lasagna all the time say

Hey I switched it up canalone the fresh pasta makes a world of difference absolutely if you want to experience the real canelon take the extra time to make the fresh pasta because ifan was made for fresh egg pasta not for dry pasta no absolutely it’s like and then don’t forget because with

Easter approaching next week Easter is coming this is the perfect Easter dish for your lunch do you know how many Italians are going to cook canalone for Easter thank you guys for watching we hope you enjoyed this canalone recipe because we did we sure did we did you

Will too if you make it before we go a quick shout out to Dominic a pasta garyan who made an excellent looking lasagna alabo so Dominic if you’re watching I hope you’ll give canalone a shot and give us your feedback let us know which one you liked more all right

Guys we’ll see you next time you know what I really am liking about this is how the bottom is crunchy with the lasagna you can’t really have a crunchy botom at least you don’t have a very dry mozzarella this pie is very good which piece corner piece