Meat-Filled Cannelloni

Cannelloni di Carne

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

These elegant, delicate meat cannelloni are a specialty of Lombardy in northern Italy. Although a bit time-consuming, their preparation is really quite simple. It is essential, however, that they be rolled correctly. Cannelloni should not be a tube of pasta filled with stuffing but a thin rectangle of pasta thinly spread with the filling and rolled up like a jellyroll. The recipe that follows is essentially the way my mother made them.