Mushroom & Chestnut Rotolo

Ingredients

• 1 ozdried mushrooms, soaked in 350 ml boiling water; reserve soaking liquid
• 8 1/2 ozchestnuts, cooked and peeled; three-quarters blended, remainder roughly chopped
• 3shallots, finely chopped
• 3 clovesgarlic, finely chopped
• 3 sprigsrosemary, removed before serving
• 1 1/8 lbwild mushrooms
• 2 tbspsoy sauce
• 1/2 cupwhite wine
• 12 ozlasagne sheets
• 4 tbspbreadcrumbs
• 1/2 handfulsage, leaves
• 1 tsptruffle oil, optional, to drizzle
• 6 tbspolive oil, 2 tbsp for the shallots, 2 for the mushrooms, 2 for the crumbs
• salt, to taste, and for the pasta water
• 5/8 cupwater, for the chestnut cream

Method

1. 1

   Pour 350 ml of boiling water over the dried mushrooms and leave them for 15 minutes. Meanwhile, finely chop the shallots and garlic, and blend three-quarters of the chestnuts with the 150 ml of water until creamy; roughly chop the rest.

2. 2

   Lift out the soaked mushrooms, keeping every drop of the liquid, and chop them roughly. Whisk the soaking liquid with the white wine, the chestnut cream and a pinch of salt.

3. 3

   Heat the oven to 350°F and bring a large pan of salted water to a boil, with a bowl of iced water beside it.

4. 4

   Heat 2 tbsp of the olive oil in a large nonstick skillet over medium heat and cook the shallots with a pinch of salt for about 5 minutes, until soft. Add the garlic, chopped chestnuts and rosemary and fry for 2 minutes.

5. 5

   Add the wild mushrooms with another 2 tbsp of oil and cook for 3 minutes, until they start to give. Add the chopped soaked mushrooms and the soy sauce and fry for 2 minutes more.

6. 6

   Stir in half the sauce and cook for a minute until glossy, then pull out the rosemary and take the pan off the heat.

7. 7

   Drop the lasagne sheets into the boiling water for 2 minutes until pliable, then straight into the iced water. Peel them apart and lay them out on a clean dish towel.

8. 8

   Spread a good spoonful of filling over the bottom two-thirds of each sheet, roll it up from the short end and cut each roll in half.

9. 9

   Stand the halves cut side up in a pie dish you are happy to bring to the table, and push any leftover filling down between them.

10. 10

    Pour the rest of the sauce over the top and bake for 10 minutes, until a skewer slides into the pasta with no resistance.

11. 11

    Toss the breadcrumbs with the last 2 tbsp of oil, the sage leaves and a pinch of salt, scatter over the rotolo and bake for 10 minutes more, until golden and the sage has crisped.

12. 12

    Let it stand for 10 minutes so the pasta drinks up the sauce and cuts cleanly instead of sliding apart. Drizzle with truffle oil if you have it.

Nutrition per serving