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Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
a really nice, quick, easy way to make cannelloni. Now in order to save time, the first thing
we're going to do, is we're going to take our pasta water here. You're going to put
like three and a half to four quarts of water in this, crank it up on high, when this hits
a boil we're going to add our pasta, so just like I said, in order to save time we're going
to start this now before we go ahead and start cutting up our onion or anything, because
you know, it's just a matter of compacting up all your time. So I'll come back to this
when the pasta is ready to go and we'll throw the pasta in and cook it. And here we are
with our onion. So we meet again, Mr. Onion. So what we're going to do, take our knife,
we're going to cut off this end of the onion, and not this end of the onion. Reason why
is that the root end is the part that is going to hold the whole onion together when we go
to dice it. See? Not going to fall apart. So we'll cut across this as such. Peeling
back any parts of the onion we don't want, I'm going to go ahead and discard this entire
outer layer, because this onion is a little dinged up; I don't like cooking with dinged
up onions. By dinged up, I mean it's got some--looks like it was kind of crushed in transit maybe.
So, which I didn't notice at the store when I bought this, but it's all right, we can
persevere here. So we're just going to peel that off, you want to make sure that there's
nothing in the way on the cutting board. Grab a hold of our onion, and since we're going
to go for a dice, I'm just going to make a series of vertical cuts. I'm going to do like
a half-inch, because I want some nice visible onion here in this recipe, in this sauce.
And also realize when you cook it, it's going to shrink a little bit, and it's going to
become, you know, very flexible, so that's much less of an issue at that point. So there's
that. Same rules apply for the other half of the onion here, a series of vertical cuts.
And see, what's happening here, is this root end is holding the whole thing together. It's
very "neat-o", for lack of a better word. So what we'll do, is we'll take this end here,
we'll just give it a couple of runs across the knife like that. Maybe a few little like
this, one like that. And that point, all we're wasting is this little tiny nub, which goes
in the trash. So that's our onion, so let's go ahead and put this in something so we can
get it out of the way, and I'll show you how to peel and mince garlic really quickly.