Mushroom & Chestnut Rotolo

Video

Preparation

1. Soak the dried mushrooms in 350ml boiling water and set aside. Blitz ¾ of the chestnuts with 150ml water until creamy, then roughly chop the rest.
2. 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 the wild mushrooms, 2 tbsp oil and some seasoning and cook for 3 minutes until they begin to soften. Drain and roughly chop the dried mushrooms (reserving the soaking liquid), then add with the soy sauce and fry for 2 minutes more.
3. Whisk the wine, reserved mushroom liquid and chestnut cream together to make a sauce. Season, then add half to the mushroom mixture and cook for 1 minute until glossy. Remove and discard the rosemary, then set the mixture aside.
4. Heat the oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and ready a large bowl of iced water. Drop the lasagne sheets into the boiling water for 2 minutes until pliable, then plunge into the cold water. Carefully separate the sheets and lay on a clean tea towel. Spread a good spoonful of sauce over the bottom two-thirds of each sheet, then roll up from the shorter end. Cut each roll in half and position cut-side up in a pie dish. Push any leftover mushroom mixture into some of the exposed rolls.
5. Pour the rest of the sauce over the top, then bake for 10 minutes, or until the pasta gives no resistance when tested with a skewer.
6. Meanwhile, toss the breadcrumbs, the last 2 tbsp olive oil, sage leaves and seasoning together. Scatter over the rotolo and bake for another 10 minutes, until golden and the sage is crispy. Leave to cool for 10 minutes to let the pasta absorb the sauce, then drizzle with a little truffle oil, if you like, before serving.