Mushroom Duxelles Cannelloni with white truffle hints, béchamel, roasted red pepper and tomato sauce

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Q:What is a Duxelle?

A: It’s a culinary name for finely chopped products or veg

 Ingredients

1 punnet of chestnut mushrooms

4 sprigs of thyme

4 drops of truffle oil

1 bay leaf

1 cap of red wine vinegar

1 shallot (finely diced)

1 table spoon of ricotta cheese

100 grams of parmesan or any hard Italian Vegan cheese

Knives at the ready…

  1. First wash your chestnut mushroom and patch with kitchen towel, ready to chop; the two knife skills we shall be using are the rock chop and cross chop
  2. Add your duxelles mushrooms to a large frying pan with NO OIL, as you want to draw out a little moisture.
  3. Next add your thyme, bay leaf and cook for a further 2 minutes
  4. To finish add a cap of red wine vinegar and your drops of truffle oil.
  5. Once off the heat add your tablespoon of ricotta (otherwise you will curdle the mixture)

Pasta time…

Ingredients:

300 grams of 00 pasta flour

3 medium egg yolks

a pinch of sea salt

  1. To start to make the pasta dough tip the flour and sea salt onto a cold surface, make a volcano shape in the middle.
  2. Crack your eggs into a bowl and separate the egg whites from the yolks
  3. Add your yolks to your flour volcano on your kitchen side, fork whisk and then gradually drag the flour into the centre. (Do not worry if it is starting to look crumbly and unworkable – this is normal)
  4. Start using your hands to pull the dough together, work it with your palms, pushing with alternate hands, using your body weight to press down moving away from you.
  5. After kneading for 10 minutes, your dough should be smooth and silky, wrap in cling film and rest in the fridge for 30 minutes, (if not for immediate use)
  6. Having rested, its time to shape up your dough, you can use a rolling pin but a pasta machine is preferable, as the desired thickness can be achieved. (On pasta machines you tend to have three stages, begin on the widest, working it through 8 times)
  7. Once you are happy that it is as thick as a £1 coin, drape it and leave it to air a little.
  8. Now, cut your rolled pasta sheets to measure 15cm x 21cm rectangles.

N.B. flour the rollers with 00 flour and rope someone in to help you

Now lets fill!

  1. Lay you pasta rectangles out flat on a clean work service
  2. Start to lay generous portions of your Duxelle mix, in tablespoon measures along your rectangular sheets, leaving an 1 and a half inch spaces between.
  3. Score cut lines between portions, and slice.
  4. Roll each portion into cigar like shapes
  5. Seal with a touch of water
  6. Place a thin layer of your roasted red pepper and tomato sauce onto the base of your oven proof dish (as this stops the pasta drying out and sticking)
  7. Start placing your Cannelloni pieces into the dish, allowing space for expansion in then oven when cooking
  8. Pour the remaining roasted red pepper and tomato sauce on top
  9. Next, marble your Béchamel sauce over the entire dish, now grate 100 grams of Parmesan generously.
  10. Place into a pre-heated oven at 200°C
  11. Allow to cook for 30 minutes, testing regularly to ensure the pasta is al dente and that the sauce is bubbling away.

Best shared with family and friends, accompanied by a glass of red or with a pint of Sharps Brewery’s Wolf Rock, as your tipple!

Buon Appetito!

 

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