Rotolo with mushrooms and chestnuts

What does it include?

Ingredients

• 30 g mushrooms
• 240g chestnuts
• 3 chalotes
• 3 cloves of garlic
• 3 sprigs of rosemary
• 500 g of wild mushrooms
• 2 tablespoons soy sauce
• 125ml white wine
• 350 g lasagna sheets
• 4 tablespoons breadcrumbs
• 1/2 handful of sage
• serve truffle oil

How to prepare it step by step?

Preparation

1. Soak the dried mushrooms in 350 ml of boiling water and set aside until needed.
2. Beat ¾ of the chestnuts with 150 ml of water until creamy.
3. Coarsely chop the remaining chestnuts.
4. Heat 2 tablespoons olive oil in a large nonstick skillet. Fry the shallots with a pinch of salt until softened, then add the garlic, chopped chestnuts, and rosemary, and fry for a further 2 minutes.
5. Add the wild mushrooms, 2 tablespoons of oil, and a little seasoning. Cook for 3 minutes until they begin to soften.
6. Drain and chop the dried mushrooms (reserve the soaking liquid), then add them along with the soy sauce, and fry for a further 2 minutes.
7. Whisk together the wine, reserved mushroom liquid, and chestnut cream to create a sauce.
8. Season, then add half to the mushroom mixture in the pan and cook for 1 minute until the sauce turns glossy. Remove and discard the rosemary sprigs, then reserve the mixture.
9. Heat the oven to 180C/160C. Bring a large saucepan of salted water to a boil and prepare a large bowl of ice water.
10. Drop lasagna sheets into boiling water for 2 minutes or until pliable and slightly cooked, then immediately plunge into cold water.
11. Using your fingers, carefully separate the layers and transfer to a clean kitchen towel. Spread a good dollop of sauce on the bottom two-thirds of each leaf and then, moving away from you, roll up the shorter ends.
12. Cut each roll in half, then place the pasta rolls cut side up in a pie plate that you'll be happy to serve on the table.
13. If you have any mushroom sauce left after rolling all the sheets, simply push it into some of the exposed pasta rolls.
14. Pour the rest of the sauce over the pasta, then bake for 10 minutes or until the pasta no longer has resistance when tested with a skewer.
15. Meanwhile, put the breadcrumbs, the last 2 tablespoons of olive oil, the sage leaves, and a little seasoning in a bowl and mix everything together.
16. Sprinkle the rotolo with the crumbs and sage, then bake for another 10 minutes, until the top is golden brown and the sage leaves are crisp.
17. Let it cool for 10 minutes so the pasta absorbs the sauce and then drizzle with a little truffle oil, if you like, before bringing your dish to the table.