Mushroom & Chestnut Rotolo
A vegetarian British baked pasta dish with chestnuts, mushrooms and herbs rolled in lasagne sheets and finished with a sage crumb topping.
Pasos
- 1
Soak the dried mushrooms in 350 ml boiling water and set aside until needed.
- 2
Blitz ¾ of the chestnuts with 150 ml water until creamy, then roughly chop the remaining chestnuts.
- 3
Heat olive oil in a large non-stick pan and fry the shallots with a pinch of salt until softened; add garlic, chopped chestnuts and rosemary and fry 2 minutes more.
- 4
Add the wild mushrooms, 2 tablespoons of oil and season; cook for 3 minutes until they begin to soften.
- 5
Drain and roughly chop the soaked dried mushrooms (reserve the soaking liquid), then add them with soy sauce and fry for 2 minutes more.
- 6
Whisk the wine, reserved mushroom liquid and chestnut cream to create a sauce; season and add half to the mushroom mixture, cooking 1 minute until glossy.
- 7
Remove rosemary sprigs and set the mushroom mixture aside.
- 8
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Fuego medio (160°C 160 °C · 320 °F · Gas 3 · Fuego medio fan)/gas 4. Bring a large pan of salted water to boil and prepare an ice bath. Blanch lasagne sheets in boiling water for 2 minutes, then plunge into cold water and separate the sheets.
- 9
Spread a good spoonful of the sauce on the bottom two thirds of each sheet, roll up the shorter ends, cut each roll in half and arrange cut-side up in a pie dish. If any sauce remains, push it into exposed rolls.
- 10
Pour the remaining sauce over the pasta and bake for 10 minutes, until the pasta shows no resistance when pierced with a skewer.
- 11
Meanwhile, mix breadcrumbs with the last 2 tablespoons olive oil, sage leaves and seasoning; toss and scatter over the rotolo, then bake for another 10 minutes until the top is golden and the sage is crisp.
- 12
Cool for 10 minutes to allow the pasta to absorb the sauce, then drizzle with a little truffle oil if desired before serving.
