Mushroom & Chestnut Rotolo

Name: Mushroom & Chestnut Rotolo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 5 servings
Cuisine: British
Ingredients: 30g Mushrooms; 240g Chestnuts; 3 Challots; 3 cloves Garlic; 3 sprigs Rosemary; 500g Wild Mushrooms; 2 tblsp Soy Sauce; 125ml White Wine; 350g Lasagne Sheets; 4 tbsp Breadcrumbs; 1/2 handful Sage; to serve Truffle Oil

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Serves 5 472 kcal per serving Prep 30 min Cook 40 min Passive 15 min

Ingredients

30g Mushrooms
240g Chestnuts
3 Challots
3 cloves Garlic
3 sprigs Rosemary
500g Wild Mushrooms
2 tblsp Soy Sauce
125ml White Wine
350g Lasagne Sheets
4 tbsp Breadcrumbs
1/2 handful Sage
to serve Truffle Oil

Instructions

Soak the dried mushrooms in the specified amount of boiling water and set aside. Blitz most of the chestnuts with water until smooth and creamy, then roughly chop the remaining chestnuts.
Heat olive oil in a large non-stick frying pan. Add the shallots with a pinch of salt and cook until softened. Stir in the garlic, chopped chestnuts and rosemary and cook briefly. Add the wild mushrooms with a little more oil and seasoning and cook until they begin to soften. Drain the soaked mushrooms, reserving the liquid, roughly chop them and add to the pan along with the soy sauce. Cook for a few more minutes.
Whisk together the white wine, reserved mushroom soaking liquid and chestnut purée. Season well, then add half of the sauce to the pan and cook until glossy. Remove and discard the rosemary sprigs and set the mixture aside.
Preheat the oven to 180°C / 160°C fan / Gas mark 4. Bring a large pan of salted water to the boil and prepare a bowl of ice water. Drop the lasagne sheets into the boiling water until just pliable, then transfer immediately to the cold water. Gently separate the sheets and lay them out on a clean tea towel.
Spread a generous spoonful of the mushroom mixture over the lower two thirds of each pasta sheet. Roll up from the short end, then cut each roll in half. Stand the rolls upright, cut-side up, in an ovenproof dish suitable for serving. Any remaining mushroom mixture can be tucked into the exposed rolls.
Pour the remaining sauce over the pasta and bake until the pasta offers no resistance when tested with a skewer.
Meanwhile, combine the breadcrumbs, remaining olive oil, sage leaves and seasoning in a bowl. Scatter over the rotolo and return to the oven until the top is golden and the sage is crisp. Leave to rest briefly so the pasta can absorb the sauce, then drizzle with truffle oil if desired before serving.

Tips

Use a mix of wild mushrooms to add a variety of textures and a deeper, more complex earthy flavor.
Squeeze out as much moisture as possible from the sautéed mushrooms to prevent the pasta roll from becoming soggy.
Roll the pasta sheet as tightly as possible around the filling to ensure clean, attractive spirals when sliced.

Variations

Spinach Rotolo: Add a layer of blanched, squeezed spinach and ricotta for a more colorful, classic Italian filling.
Sage Butter: Instead of a tomato sauce, serve the rotolo slices crispy-fried in sage-infused brown butter.

Storage

Store in the fridge for up to 2 days. It is best to reheat in the oven with a little extra sauce or a splash of water to keep the pasta tender.

Serving Suggestions

Serve on a bed of rich tomato pomodoro or a light parmesan cream sauce.
Garnish with extra toasted chestnuts and a sprinkle of fresh thyme.

Frequently Asked Questions

What is Rotolo?

Rotolo is a traditional Italian pasta dish where a large sheet of pasta is spread with filling, rolled into a log, poached, and then sliced into rounds.