Cookware & Supplies for Making Cannelloni

Video Transcript

"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. All right, things we're going to need for today's video--or for today's recipe. I've got a five and a half quart saucepan here with the lid. We're going to use this to actually cook our pasta, not our sauce. This is going to be used to cook the manicotti or cannelloni tubes, so something in a five and a half quart to six quart range, if not bigger because it's going to take quite a bit of pasta to sink all those. Next thing is we're going to need a larger saute pan. My preference is for the straight-sided ones, because you can get a lid on those to control your splatter, and also help sweat your vegetables. So if you have one like this, excellent, if not it'll just take you a little longer to sweat your vegetables without a lid on it, so I recommend getting one of these--these are great for everything. We'll be making the sauce in this right here. Let's see, our next thing is going to be--ah yes, my favorite - the red rubber spatula. The high heat, high temp silicone spatula. I like these because they're flexible, so you can really scrape everything out, and also it's heat resistant to, I think five or six hundred degrees, so the chances of me melting this are slim to none, unless I'm really trying hard to do it. I've also got, of course, the knife. Got to have a good knife, something nice and sharp. The stand is optional, but the knife came with it, so I use it all the time. Also, cutting board. I recommend something in the wooden or plastic range. Any of the marble or acrylic, or any of that stuff, those are bad for your knifes - I don't even know why they sell those things. They're ugly too. So bamboo, wood, or plastic for what I recommend. This is actually something new I'm trying. Typically I'm a bamboo or an oak guy, but this is a--you'll probably see these at the store if you go looking for them, it's basically wood pulp that's pressed in with a little bit of plastic to make a--basically it's like--it's almost like a synthetic wooden cutting board. So far, I'm kind of liking it, it's a pretty interesting cutting surface, and also, with it being black, you can really see when it's dirty, especially on camera which is always great. Let's see, next thing I've got here is a towel. I like using black towels because they don't stain nearly as well--or at least you can't see the stains when you have really bad stains on them. Also got a pan, something like this, like a baking pan, we're going to actually have to bake the cannelloni in this. So something that can accommodate all your cannelloni--this should be just fine for me. And also, a colander. Yours may look like this, or it may not. So, something to strain the pasta off in. I guess on that note, let's go ahead and get started."