cannelloni, n. pl.
(kænɛˈləʊnɪ)
Also formerly cannelons. (Both occas. used in sing.)
[It. cannellone, pl. cannelloni, f. cannello stalk.]
1. (Only in form cannelons.) Rolls of pastry stuffed with a savoury filling or cream and eaten as a dessert.
2. Rolls of pasta filled with seasoned meat.
| 1845 E. Acton Mod. Cookery xvi. 337 Cannelons. 1892 Encycl. Pract. Cookery I. 281/1 Cannelons..are composed chiefly of nouille paste in the shape of small pipes about 3 in. long and 1/3 in. in diameter. They are generally made by rolling the paste out very thin, cutting into strips 3 in. by 2 in., and rolling up round small pieces of wood, which are removed after baking. 1906 Mrs. Beeton Househ. Managem. xvi. 511 (heading) Cannelon of beef. Ibid. xxiii. 669 (heading) Cannelons of chicken. 1937 C'tess Morphy Good Food from Italy 55 Toss the cannelloni in the sugo. 1952 P. H. Bonner SPQR (1953) vi. 52 A large slice of cannellone. 1960 Guardian 29 Aug. 5/6, I ate scampi and cannelloni with fresh Parmesan. |