Manicotti & Cannelloni - Lidia's Italian Table (S1E14)
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- Опубликовано: 29 сен 2024
- Lidia cooks her mother Erminia’s and daughter and daughter Tanya’s favorite“Italian-American” recipes: Bubbly hot, cheese-filled Manicotti and aromatic savory Spinach-Meat Cannelloni, served right from the oven in a sizzling old-style baking dish. On the side, Lidia’s Italian “tri-colore” salad: Arugula, Tomato, Mozzarella.
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I love watching these repeats of your show featuring Grandma, your children & grandchildren. Both dishes look so delicious!
Con grande piacere! Questa è l'essenza dell'apprezzamento. ♥️
good cook
Cannelloni and Manicotti
_Cannelloni_ means “large canes” in Italian (canne = canes, oni = suffix for large [plural]) and refers to the shaft of a walking cane, which was often made of hollow bamboo in Italy around 1900, which is when cannelloni first appears on the culinary radar. As a side note, Cannoli, the sweet dessert of a fried dough tube filled with sweetened cream, owes its etymology to the same origin.
_Manicotti_ means “cooked sleeves” in Italian (maniche = sleeves, cotti = cooked [plural]) and refers to a hand muff or extended sleeves that keep the hands warm. Like their namesake muff, they are tubular in shape.
There are many explanations regarding the differences, if any, between these two dishes, but when all is said and done it seems they are, for the most part, one and the same.
It all started in Italy with a baked dish known as Cannelloni, which wrapped thin crepes or crespelle around a filling. It appears that most native Italians making the dish used crespelle, but some use thin sheets of pasta -- _sfoglie_ -- instead. Also, it appears that most Italians filled them with a mixture of ricotta and spinach, but some used meat-based or other fillings.
As with all regional cuisines there were variations, but mostly Cannelloni originated with crespelle wrappers and ricotta-spinach filling. They were topped with a duo of thick besciamella and tomato sauce before baking.
During the mass migration of Italians to the United States and elsewhere during the entire twentieth century, making cannelloni naturally went with them. This is where the story changes.
It seems that Cannelloni gradually began to be referred to as Manicotti here in the United States. At the same time, Italian expatriates began using thin pasta sheets in greater proportion, leading to pasta companies offering large tubular extruded pasta shapes for stuffing with fillings without having to resort to hand-making fresh pasta in the convenience-oriented United States.
Barilla, the largest pasta manufacturer in the world, has a listing for Manicotti tubes on their English website yet no listing for Cannelloni; they show listings for neither Manicotti nor Cannelloni on their Italian website.
This is a strong indication that Manicotti is _primarily_ an American dish usually made with pre-formed pasta tubes, whereas Cannelloni is _entirely_ an Italian dish made using a wrapper of either crespelle or pasta sfoglie.
And so there appear to be no hard-and-fast rules or even guidelines for which type of wrapper and which type of filling should be used, regardless of where the Cannelloni or Manicotti is being made.
I hope this helps.
My mom has always made her Manicotti with crepes which is how I make it also (the stuffing is the same as yours). She comes from Campania. Is it a regional dish that is altered based on place of origin?
Absolutely great recipes and the video as well thank you you're doing a wonderful job
Wonderful family.
What I learned from Lydia is to add egg and salt n pepper to ricotta. I'll do chicken caneloni. So delish
Yayyyyy!! There’s grandma!! I love your show.
I LOVE MANICOTTI!!! My mouth was watering as I watched you make it then tasting it with your family, THAT'S ITALIAN!!!
Great !
Thx
So are we saying manicotti is non meat and cannelloni is meat. All the restaurants I've been to seem to play fast and loose with the definitions.😊
My papa' s favorite dish!!!!🇮🇹♥️🍷
Mannacott.. my favorite also!!
It's all depends on your filling let's see what you're going to do!!😢 Don't mess it up!! I have a bad feeling you are going to screw everything up!!
I wish this woman didn't keep slaves.
It was going well until she tried to make bechamel sauce.
I absolutely love your shows. When I was younger I used to make fresh homemade tomato sauce and i made homemade meatballs, and sweet and hot Italian sausage and sometimes I would get lucky and find a veal breast and cook them all together. My dad owned his own meat market and he loved to come home for supper to eat my cooking. He is gone now and I am alone. But you taught me much through the years. Homemade is better than store bought any day of the week. Wednesday night was spaghetti night in our house.
Both dishes look absolutely delicious! I also love how Lidia goes all mom telling her daughter, "Be careful, it's hot." Every mom in the world says that thousands upon thousands of time in her life.
AHHH...you mean Bechamel/white sauce. You're some of the best I'vr seen...
Lydia, is a wonderful chef, this is the first time I have seen the shells made from regular pasta and boiled. All my life we made it from pan frying crapes, so thin and light. So this must be a regional deviation I have learned location matters in Italy how they cook the same dishes in different locations they deviate techniques in executing the same dish. Lydia, isn’t this true?
You say "boy that looks good ".I says momma Mia, that looks fantastic!.
I just watched 5 famous chefs prepare these and you could certainly teach them more than a thing or two! Thanks from your newest subscriber.
Perfect tutorial as always. She is incredible, and so is her kitchen.
Excellent recipe for the cannelloni.. especially because you roast the meat first and grind it afterwards. That gives the filling so much more taste . One thing I did different was putting a marinara sauce always above the Béchamel .. so 2 times in total.. I have never had any better cannelloni in my life .
This show makes me happy to be Italian. I love Lidia and her recipes.
I love Lidia! Everything she makes is fabulous!
I would love to stop by, meet the women, eat the fabulous food, and feel the love! Thank you, Lidia, you have nurtured your family and all of us!
Absolutely Amazing lady.
This video looks to be 15-20 years old
Oooh....id love some, the food....lol
Ciao dalla bella Italia❤❤. Sei bravissima
i too immigeated in 1955 so i love watching you cook and learn new and interesting dishes. i can relate with keeping our old country dishes and and memories alive. Thank you.
Lovely ! I wish I were in that kitchen tasting.
I wish I'd went to your easily by the world trade center. I regret I never was able to go. For the last few years I've enjoyed your cooking show on tv. I was never on social media a lot.
She makes it look so easy and good 😊
Oh my!! Delicious!!!
Hvala Bogu što postojite, draga Lidia, ja jednostavno obožavam Vas i Vaše kuhanje...srdačan pozdrav iz Hrvatske ❣
E disfrutado de esta receta como si loa Manicotti y los cannelonni se preparan en mi cocina 😋😋gracias chef Lidias 🍷
LIDIA I LOVE YOUR MAMA
I love you're cooking and can't wait to see more
Well I'm Italiano everything looked great except it's called gravy not sauce and it was really thin if you have my gravy that takes 3 to 4 hours to make you would understand the difference maybe not everybody puts a half a bottle of wine in their gravy.....but if u do u know....
Beautiful and awarding. Thank you. I wish ❤I was ur daughter and you, my Mom, maybe my Noni.❤
The food looks wonderful. And all three of you look beautiful.
Tante grazie!!!!
Love these dishes
Hi Lydia, thanking you for all the wonderful cooking lessons you showed us on your show. Your a great teacher, explaining everything so carefully. I remembered making manicotti with my mother. Rolling out the dough, filling the manicotti and having a wonderful time. Cooking is great and so much fun. Thank you again Lydia.
You are fantastic Lidia ❤
The sequel, Lidia's Italian Bordello, improves upon these reciepes, i highly recommend!
Great video. Would have liked the recipe.
These dishes look amazing. I will try them soon. Thank you.
so what distinguishes manicotti from canneloni?
I absolutely love Lidia and her recipes
You have come so far Lidia. I remember you on Julia Child show when you were so hard to under stand. I knew then that you would go far. Congratulations 🎉
❤ Il piacere è mio.
Tanti grazie
What a treat!!!
❤❤❤omg❤❤❤
It's so lovely to see you all together!❤
I loved the demonstration for canneloni and manicotti. I picked up some good tips. I have learned a lot from you Lidia , and I am very to you! grateful . Thank you!
Lidia You are the best chef 👍👍👍👍👍👍👍❤️💗❤️💗❤️💗❤️😘😘😘😘😘😘😘💋💋💋💋💋💋💋🙅🏻♀️🙅🏻♀️🙅🏻♀️🙅🏻♀️🙅🏻♀️🙅🏻♀️🙅🏻♀️🫵🏻🫵🏻🫵🏻🫵🏻🫵🏻🫵🏻🫵🏻🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼!!!!!!!
You are the best Lidia!
Those look fantastic!
Looks absolutely beautiful and delicious. I just wish the recipe was add to the episode
You can tape recipe press save. Then they will ask you save to who. Write Lydia
Oh Lidia, you are a dear heart 💖
I love your show!!!! Keep it up!
Thank you!!!
Lidia has great Italian recipes.
Beautiful Beautiful ❤
Food looked delicious and Family is everything!!!!!
Lidia, "I'm adding two tablespoons stuffing to the pasta..." Uh, more like 6 tablespoons!!!
Bravissima! You put all the love that you need to cook nice food for the family. xxx
I love Italian food !
❤❤❤❤
Everything looks so delicious.
I love all your recipes! Down to earth and sensible
Very much enjoying your cooking and sharing your story...💕
THANKS YOU GOODNESS 🌟 PASTA BEAUTIFUL WOW! ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
I wanted to make this recipe, but I compromised.
Mrs.Lydia thank you so much in this way of cooking I failed. Thank you. I can never taste bay leaf.
The cannelloni are going to be part of the Thanksgiving table this year. I can find a great quality mortadella at my market deli
.
Suo canale è migliore 👍 Grazie 🌹 🌹🌹
Can you prepare the night before and bake the day off?
❤so good
Это было гениально!Благодарю!❤❤❤
Happy Thanksgiving to you all!
Oil in the water? A waste of good oil. Oil always stays on top.
It coats the pasta as you slip it in. Prevents large pasta from sticking together and tearing. I bet cooking is a messy delight at your house.
@laceybanter5937 I never use oil in my pasta water and my pasta never sticks. Oil is lighter than water. The pasta should be stirred for the first minute or so, the surface starts to cook. Then stir occasionally as usual. Google it and get a REAL chefs opinion. You have the world at your finger tips. Also, your condescending insults made me chuckle. Sorry to hear about your ignorance. Good luck.
@@AmericaFirstNow well you do seemed well versed in condescending insults if not cooking. I studied cooking in Italy. Don't need Google
Omg 😱 so happy to learn from Chef LYDIA 😍
*Lidia
Love this can you show how to make ricotta at home
Rest in Peace Nona. Delicioso!
How do you make pasta dough
❤
😊
Delicious and amazing
LOVE your show!
Does Lidia receive money for each view on your channel? SMH
American Italians are so funny when they think they invented Italian food!
Delicious but too much work for an afternoon
Love from ❤Sydney