Manicotti or Cannelloni?

Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Nov 15, 2011.

  1. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    Last edited: Aug 12, 2013
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great Story...I GOT SCHOOLED!...When my Cheffie Daughter Casey got back from her Externship in Italy..."That's NOT Manicotti...DAD!...It's Cannelloni, your rolling up filling in Pasta"....Whatever!!! Snot Nosed Punk......The Egg teaching the Chicken!!....Looks good whatever you call it...JJ
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks DELICIOUS!!!
  4. tom c

    tom c Smoking Fanatic

    Look great, the only way I can see to improve it is to used the smoker.
  5. I love Manicotti and I love Giada. Great post. I usually will make stuffed shells. I find them easier to fill. I did manicotti before and tore up half the tubes. I'm better with shells. I always thought the cannelloni had straight ends and the manicotti had angled ends and ribs (regate').


  6. Speaking of delicious. I saw this motivational poster for Italian food.

  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Look great and the Sauce looks yumme. i just made ravioli in a tomato sauce
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking dish Tas.  I love stuffed pasta and I know the debate rages on about what they call it. I have only seen the crepe version in old school Italian restaurants.  I like Giada's recipes a lot as they are usually very straight forward and easy to teach our 4H kids 
  9. smokeamotive

    smokeamotive Smoking Fanatic

    You are correct Alelover. Canneloni is smooth and has square ends. Mannicotti (regate') has angled ends. Rigate' means ridges in Italian. I work in a pasta plant where these things are made.
  10. michael ark

    michael ark Master of the Pit

  11. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, everyone - many thanks for the comments and praise. this was some good stuff ~ in fact, i'm thinking of having it again very soon, perhaps with some sort of shrimp stuffing rather than beef - and cheddar cheese with bechemel sauce rather than mozzerella and tomato sauce ~ i got to thinking, this is simply an italian version of enchiladas, and as such can be very versatile!
    Last edited: Nov 16, 2011

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