Mushroom & Chestnut Rotolo Recipe

Start by soaking the dried mushrooms in 350ml boiling water; set them aside to rehydrate. Next, blitz ¾ of the chestnuts with 150ml water until you have a smooth, creamy paste. Roughly chop the remaining chestnuts.

Heat 2 tbsp olive oil in a large non-stick frying pan. Add the shallots with a pinch of salt and fry until they're softened. Stir in the garlic, chopped chestnuts, and rosemary, cooking for another 2 minutes until the kitchen smells fragrant. Now, add the wild mushrooms, another 2 tbsp oil, and some seasoning; cook for 3 minutes until they just begin to soften. Drain and roughly chop the rehydrated dried mushrooms (make sure to reserve their soaking liquid), then add them to the pan along with the soy sauce, frying for another 2 minutes.

Whisk together the white wine, the reserved mushroom soaking liquid, and the chestnut cream to form your sauce, then season it to taste. Pour about half of this sauce into the mushroom mixture in the pan and cook for 1 minute, stirring until the sauce looks glossy and slightly thickened. Remove and discard the rosemary sprigs, then set the mushroom mixture aside.

Preheat your oven to 180°C/160°C fan/gas 4. Bring a large pan of salted water to a boil, and have a large bowl of ice water ready nearby. Drop the lasagne sheets into the boiling water for 2 minutes, or until they're pliable and just cooked through. Immediately plunge them into the ice water to stop the cooking. Carefully separate the sheets with your fingers and transfer them to a clean tea towel.

Spread a generous spoonful of the mushroom filling onto the bottom two-thirds of each lasagne sheet. Rolling away from yourself, roll up the shorter ends to form a tight cylinder. Cut each roll in half, then arrange the pasta rolls, cut-side up, in a pie dish suitable for serving. If you have any mushroom filling left after rolling all the sheets, simply tuck it into some of the exposed pasta rolls.

Pour the remaining sauce evenly over the top of the pasta rolls. Bake for 10 minutes, or until the pasta feels tender with no resistance when tested with a skewer.

While the rotolo bakes, combine the breadcrumbs, the last 2 tbsp olive oil, sage leaves, and some seasoning in a bowl; toss everything to coat. Scatter this crumb mixture over the rotolo, then bake for another 10 minutes, until the topping is golden and the sage leaves are crispy. Let it cool for 10 minutes to allow the pasta to absorb the sauce fully. If you like, drizzle with a little truffle oil just before serving.