How to Serve 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, so here we are out of the oven, after about twenty-two minutes, and you can see how we have a little bit of browning here on the edge, which is fine. It's going to be a little--it's still going to be soft though, it's not actually hard. And this is what--this is what your cannelloni should look like. It should be nice and dry on top. You shouldn't have a bunch of sauce running all over the place, you shouldn't have a bunch of stuff--because part of the presentation is being able to see the inside, seeing the ricotta cheese. So you see a little chunk of tomato there, the parmesan is melted nice and evenly, and like I said, you want that nice dry look on top here. So with this, let's move on to a plate, and let's see how it looks when it's all plated up and cut in half and tasted. Okay, so I'm just going to set my plate down there, and I'm going to grab a spatula, and I'll bring a couple of pieces over just like this, and these pieces kind of fell off, so I'll just put them on there next to it. Now something else you can do when you're done, and I see a lot of people do this, and I see a lot of restaurants do this, and I've done it myself. A lot of places will put a little bit of, like a white, like a b?chamel sauce or a creamy sauce on top. I, however, because I like the tomatoes, like to go back over the top with just a little bit, and fill in some of the gaps from my--when I cooked it. You want to keep that tomato sauce that you had hot. This is just kind of a garnish thing. So we'll just put a little bit across the top just like this, and I prefer to shred it fresh, right off the block. So that being said, there is our dish. And I'm going to go ahead and show you what it looks like when you cut into it, also. Give you an idea of what to look for in the interior consistency. So when you cut into it, oh--and sometimes this was an end piece, so it's going to be a little bit harder on this outside edge. It shouldn't be gooey when you cut into, it should be dry like this--I'll use this to demonstrate. It should be dry inside, like that. It should have a nice, vibrant white inside, and a nice outside on this. Now, on the edges like this, you might get a hard part or something. I wouldn't worry about it, not the end of the world. And you also don't want it to be to where when you go to cut it--you don't want to overstuff them so when you go to cut it, it shoots out of both ends. Stop them, really, seriously, about 60% full, and the rest will take care of when you eat it. So that being said, I hope you enjoyed watching my video, I'm going to enjoy eating this, have a wonderful time making it, and I'll see you later."