Recipe no. 185 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 92.
Ingredients
- cannelloni
- water
- forcemeat
- coulis sauce
- cheese
- melted butter
- beef juice
Preparation
- Buying and cookingAs cannelloni are found at pasta shops and can hardly be made better at home, one may simply buy them, making sure however that they have not sat too long in the shop. Take the quantity you need; put water to boil in a wide saucepan, salt it; when it boils, throw the cannelloni in and let them cook very gently, that is at a bare simmer, it generally takes 20 minutes for them to reach the required doneness; take them out with a skimmer, taking care not to break them, and put them into cold water.
- Drying and fillingTake them out again, split them open and lay them side by side on a cloth, press another cloth on top to dry off the moisture and spread a spoonful of forcemeat on each, then roll them up to give them back their original shape.
- GratinatingPut a few spoonfuls of coulis sauce on a gratin dish, coat the cannelloni with the same sauce, sprinkle with cheese, drizzle with melted butter and gratinate. As with the ravioli, they may also be made with braised beef juice.
Reboul's text
As cannelloni are found at pasta shops and can hardly be made better at home, one may simply buy them, making sure however that they have not sat too long in the shop.
Take the quantity you need; put water to boil in a wide saucepan, salt it; when it boils, throw the cannelloni in and let them cook very gently, that is at a bare simmer, it generally takes 20 minutes for them to reach the required doneness; take them out with a skimmer, taking care not to break them, and put them into cold water.
Take them out again, split them open and lay them side by side on a cloth, press another cloth on top to dry off the moisture and spread a spoonful of forcemeat on each, then roll them up to give them back their original shape.
Put a few spoonfuls of coulis sauce on a gratin dish, coat the cannelloni with the same sauce, sprinkle with cheese, drizzle with melted butter and gratinate.
As with the ravioli, they may also be made with braised beef juice.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| escumadouiro | skimmer |
| servieto | cloth |
| rabina | gratinate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 185, page 92. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.