Mushroom & Chestnut Rotolo

A stunning baked pasta dish filled with a rich mixture of wild mushrooms and chestnuts, rolled in lasagne sheets and topped with crispy sage breadcrumbs. Finished with a drizzle of truffle oil, it makes an impressive centrepiece for any dinner table.

Ingredients

• Lasagne Sheets

  ⚖ 350 g 💧 333.3 ml 🥛 1⅓ cup
  kcal/г%DV

  Calories

  66833%

  Protein

  36.873%

  Total Fat

  38.949%

  Carbohydrates

  43.415%
• Chestnuts

  ⚖ 240 g 20 pcs
  kcal/г%DV

  Calories

  51125%

  Protein

  5.811%

  Total Fat

  5.46%

  Carbohydrates

  109.239%
• Challots

  ⚖ 450 g 🧅 3 pcs
  kcal/г%DV

  Calories

  1788%

  Protein

  5.09%

  Total Fat

  0.50%

  Carbohydrates

  42.015%
• Wild Mushrooms

  ⚖ 500 g 41⅔ pcs
  kcal/г%DV

  Calories

  1547%

  Protein

  15.631%

  Total Fat

  2.93%

  Carbohydrates

  25.59%
• Breadcrumbs

  ⚖ 35.5 g 1¼ pcs
  kcal/г%DV

  Calories

  1406%

  Protein

  4.89%

  Total Fat

  1.92%

  Carbohydrates

  25.69%
• White Wine

  ⚖ 123.8 g 💧 125 ml 🥄 8½ tbsp
  kcal/г%DV

  Calories

  1015%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  3.21%
• Garlic

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Soy Sauce

  ⚖ 30 g 💧 25 ml 🥄 1⅔ tbsp
  kcal/г%DV

  Calories

  170%

  Protein

  2.75%

  Total Fat

  0.10%

  Carbohydrates

  1.70%
• Mushrooms

  ⚖ 30 g 1½ pcs
  kcal/г%DV

  Calories

  60%

  Protein

  0.91%

  Total Fat

  0.10%

  Carbohydrates

  1.00%
• Rosemary

  ⚖ 4 g 💧 8 ml 🥄 1⅔ tsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.10%

  Total Fat

  0.20%

  Carbohydrates

  0.80%
• Sage

  ⚖ 1 g 💧 2 ml 🥄 ⅓ tsp
  kcal/г%DV

  Calories

  30%

  Protein

  0.10%

  Total Fat

  0.10%

  Carbohydrates

  0.60%

Also in this recipe

• Truffle Oil

Instructions

• Soak 30g dried mushrooms in 350ml boiling water and set aside until needed. Blitz 180g of the chestnuts with 150ml water until creamy. Roughly chop the remaining 60g of chestnuts.
• Heat 2 tbsp olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts and rosemary, and fry for 2 minutes more. Add 500g wild mushrooms, 2 tbsp olive oil and some seasoning. Cook for 3 minutes until they begin to soften. Drain and roughly chop the soaked dried mushrooms, reserving the soaking liquid, then add them to the pan along with 2 tbsp soy sauce and fry for 2 minutes more.
• Whisk 125ml white wine, the reserved mushroom soaking liquid and the chestnut cream together to make a sauce. Season well, then add half of it to the mushroom mixture in the pan and cook for 1 minute until the sauce becomes glossy. Remove and discard the rosemary sprigs, then set the mushroom mixture aside.
• Heat the oven to 180°C / 160°C fan / gas mark 4. Bring a large pan of salted water to the boil and prepare a large bowl of ice water. Drop the 350g lasagne sheets into the boiling water for 2 minutes, or until pliable and lightly cooked, then immediately plunge them into the ice water. Carefully separate the sheets with your fingers and transfer them to a clean tea towel. Spread a generous spoonful of the mushroom filling over the bottom two-thirds of each sheet, then roll up from the shorter end, rolling away from yourself. Cut each roll in half, then arrange the pieces cut-side up in a pie dish you are happy to bring to the table. Push any remaining mushroom mixture into the exposed openings of the rolls.
• Pour the remaining sauce over the top of the pasta and bake for 10 minutes, or until a skewer meets no resistance when testing the pasta.
• Meanwhile, combine the breadcrumbs, 2 tbsp olive oil, sage leaves and seasoning in a bowl and toss together. Scatter the breadcrumb mixture over the rotolo and bake for a further 10 minutes, until the top is golden and the sage leaves are crispy. Leave to rest for 10 minutes to allow the pasta to absorb the sauce, then drizzle with a little truffle oil before serving.