Cannelloni

Cannelloni – pasta in the form of hollow wide tubules. Most often, cannelloni are stuffed and baked in the oven with a variety of sauces. The size, shape features, thickness of the product is different for each manufacturer. If there are no hollow tubes in the nearest supermarket, it does not matter. They can be formed from regular dry lasagne sheets (these are more common) or made on their own with standard dough ingredients.

What you need to know about Italian pasta, how to cook it, what to eat with and is it safe to include in your daily diet?

General product characteristics

Cannelloni – Italian pasta in the form of hollow tubes. An alternative name is manicotti.

Both names are equally common in the language. The Italians say that the name “cannelloni” is correct to use for dry pasta leaves that need to be cut and rolled, and “manicotti” for ready-made pasta.

The product is served as an appetizer or main course with a variety of toppings and sauces. The diameter of one tube is 2-3 centimeters, the length is 10 centimeters. Cannelloni are boiled, stuffed, placed on a baking sheet or in a baking dish, poured with sauce and baked in the oven. The most popular filling option: cheese + spinach + minced meat. Bechamel is used as the base sauce.

Useful properties of the food component

Whole grain pasta is a valuable source of vitamins and minerals, especially during the cold season. The human body can produce only a few vitamins. For example, the skin synthesizes vitamin D (calciferol), and the intestines synthesize vitamin K (phylloquinone). We get most of our nutrients from food. The body “takes” useful substances in their original form, easily digests them without using additional resources and saving maximum energy. In winter, you need to pay special attention to the diet to avoid nutritional deficiencies.

One of the must-have foods in the winter is whole grain cannelloni and any whole grain products. They contain a full range of B vitamins. It is important to understand that you can only benefit from the shell of the grain, so the coarser the grinding, the more nutrients the body will get.

Another important component of pasta is selenium (Se). This is a mineral that is actively involved in biochemical reactions that affect our external beauty. Selenium deficiency leads to hair loss, loss of skin elasticity and healthy tone. To restore shine and grow a new shock of hair, you need to add mushrooms, garlic, Brazil nuts, whole grain bread and cannelloni to your daily menu.

The most important element that we get from cereals is fiber. This is the coarse part of plants that the human body is not able to fully digest. It is in this property that the use of the substance lies. Whole grains are the most commonly found soluble fiber. After entering the body, it turns into a material whose structure resembles a thick gel. Soluble fiber literally envelops the internal organs, protecting them from inflammation, diabetes, obesity and even cancer. Moreover, the rough part of plants is a valuable nutrient resource for the beneficial bacteria in our microbiome. Other benefits of fiber:

• reduces the concentration of glucose and cholesterol in the blood;
• provides a long-lasting feeling of satiety, protecting us from overeating and excess deposits at the waist;
• improves the functionality of the intestines, relieves problems with the stool;
• relieves internal inflammation, harmonizes the microflora, makes the skin cleaner and healthier;
• protects the body from infections, reduces the risk of developing breast and colon cancer.

Possible harm and contraindications

Only “wrong” pasta, which is made from first grade flour, can harm the body. Plain white flour fills grocery shelves and, more often than not, becomes a faithful companion in the first culinary endeavors. The product attracts not only the price, but also the ease of preparation. Not everyone can quickly master a whole grain product. Sometimes it takes a cook for years to get to the perfect whole grain dough. Moreover, dishes made from wholemeal flour seem to be very specific – denser, bitter and at first not as tasty as white ones.

First grade flour is empty calories (as is white sugar). During industrial processing, the product loses about 70-90% of nutrients. How does this happen? Most of the vitamins/minerals are found in the shell of the grain. During production, the grain shell is destroyed. As a result, we get a food ingredient with a minimum set of nutrients, a high glycemic index and a hidden danger to the body.

The glycemic index is a measure of the effect of foods on blood sugar levels. The higher the GI, the more intense the jumps in blood glucose, which adversely affect the overall well-being and performance of organs.

What is dangerous ordinary flour:

• allergic reaction, skin rashes, exacerbation or development of acne;
• a decrease in the level of protection against free radicals, rapid aging;
• malfunction of the digestive tract, impaired efficiency of metabolic processes;
• general fatigue of the body, headache, decreased productivity;
• intestinal dysfunction.

How to avoid side effects? Ditch the first grade flour and switch to whole grain wheat or other healthy flour (buckwheat/oatmeal/almond/rice). Whole wheat flour can be found at your local convenience store at a reasonable price. Moreover, dishes from unprocessed grain are gradually being introduced into the menu of gastronomic establishments, which makes healthy food even closer and more accessible.

Chemical Composition – Comparison of Whole Grain and Refined Flour Cannelloni

Use in cooking

Pasta is an integral part of Italian gastronomic culture. Pasta has its own holidays and a special place in every family’s daily menu. Cannelloni is cooked just as often as any other kind of pasta. Their main advantage is versatility. Neutral in taste, the dough can be combined with your favorite toppings and sauces that just come to mind. Most often, the dish is prepared in advance – the tubes are wrapped in foil or cling film, and then sent to the freezer. Cannelloni can be a healthier alternative to industrial dumplings/vareniki as they keep well, cook quickly and taste great.

Recipe number 1: from fresh dough with cottage cheese

We need:

• vegetable oil – 50 milliliters;
• chicken egg – 4 pieces;
• cottage cheese – 100 grams;
• chopped parmesan or other hard cheese to taste – 100 grams;
• beets – 1 piece;
• wheat flour – 300 grams;
• salt / pepper to taste.

Preparation

Pour the sifted wheat flour with a pinch of salt into a deep container. Make a well in the center, carefully pour in 3 eggs and 2 tablespoons of vegetable oil. Knead a firm elastic dough, cover it with cling film/cloth, leave at room temperature for at least 30 minutes.

For the filling, you need to bake or boil the beets. Peel the finished vegetable and grate it on a fine grater. In a deep container, mix chopped beets, grated hard cheese, cottage cheese, 1 chicken egg, mix thoroughly until the consistency and color of the mass becomes uniform.

Divide the dough into several small parts, roll each of them into a narrow long rectangular layer. Its thickness should not exceed 2 millimeters. Spread the curd filling along the entire length of the layer and roll the dough into a tube.

The dough should completely cover the filling, if necessary, cut off the excess with a knife. Cut the formed tubules into 8-10 cm cannelloni. Wrap each layer of dough in several layers of cling film, tie or tighten the ends tightly.

Bring water to a boil in a large wide saucepan. Place the cannelloni in hot water over medium heat for 5-7 minutes. Cool the finished dish, free from the film and serve immediately.

Wrapped dough rolls can be frozen and kept in the freezer instead of industrial frozen instant food. So in your arsenal there will always be an original snack for suddenly appeared guests or a special occasion.

Recipe number 2: from ready-made pasta with spinach and soft cheese

We need:

• tomato paste – 300 grams;
• fresh spinach – 50 grams;
• mozzarella – 150 grams;
• pesto sauce – 1 tablespoon;
• chopped parmesan or other hard cheese to taste – 50 grams;
• cannelloni pasta – 10 pieces;
• dried parsley – 1 teaspoon;
• spices/salt/pepper to taste.

Preparation

Boil the cannelloni according to package instructions. Drain the pasta, rinse the pasta with cold water and spread it on the kitchen surface so that the pasta does not come into contact with each other. For the sauce, mix concentrated tomato paste, pesto, dried parsley, salt, pepper, mix the mass thoroughly until a uniform consistency and color.

Place 3 mozzarella balls and a few spinach leaves inside each tube. Put the stuffed cannelloni on a baking sheet, pour generously with sauce, and sprinkle with parmesan on top. To prevent the dough from sticking to the baking sheet, cover it with parchment paper or grease with a few drops of vegetable oil. Bake the dish for 15 minutes at 220°C.