These succulent cylinders of pasta filled with a mix of meat, topped with bƩchamel and tomato sauce are a typical Emilian first course. Rich and delicious, cannelloni are perfect for special occasions.
Some regions in Italy, especially Emilia-Romagna, have a stronger association with Cannelloni variations, like “cannelloni di Carne” (meat Cannelloni). However, you can definitely find delicious Cannelloni in Rome! It’s a popular dish throughout Italy with regional variations.
Why not Parmesan on top?
Because Parmesan is aged longer, it is harder, drier, and has more of a nutty, sweeter flavour profile; some long-aged Parmesans also have mellow caramel notes. Pecorino, which is younger, tends to be softer and creamier, and tastes brighter, grassier and tangier.
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This is how a proper traditional Cannelloni from Rome looks like! This is straight from the oven. It’s so juicy! And right next to it, we have a nice cake. Bon appĆ©tit! Now it’s time to eat. Of course, don’t forget to put some pecorino on top.
1 Comment
Very nice is this home made ?