Rotolo of wild mushrooms and sausage recipe
Rotolo of wild mushrooms, fennel sausage and truffle Essentially a pasta sausage roll bound with lasagne sheets and stuffed with wild mushrooms and Italian fennel sausage. 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk2½ tbsp olive oil200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream2 slices Parma ham, roughly chopped100g/3½oz mixed wild mushrooms, roughly chopped1 garlic clove, finely chopped1 tsp fennel seeds, crushed 1 banana shallot, finely chopped2 Italian fennel sausages, meat removed from their skins and crumbled2 large rectangular sheets fresh pasta (around 20cm long)75g/2½oz Parmesan, grated 1 free-range egg, beaten25g/1oz unsalted butter, meltedsalt and freshly ground black pepper 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely chopped 1 tsp fennel seeds, crushed 1 banana shallot, finely chopped 2 Italian fennel sausages, meat removed from their skins and crumbled 2 large rectangular sheets fresh pasta (around 20cm long) 75g/2½oz Parmesan, grated 1 free-range egg, beaten 25g/1oz unsalted butter, melted salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz Parmesan, grated1 black truffle, grated1 tbsp truffle oil 2 bunches rocket 100ml/3½fl oz double cream 50g/1¾oz Parmesan, grated 1 black truffle, grated 1 tbsp truffle oil 2 bunches rocket Method To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6.Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown.To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan. Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan.