Mushroom & Chestnut Rotolo

Directions

• Soak the dried mushrooms in 350 ml boiling water and set aside.
• Blitz 75% of the chestnuts with 150 ml water until creamy and roughly chop the remaining chestnuts.
• Heat 2 tbsp olive oil in a large non-stick frying pan and fry the shallots with a pinch of salt until softened.
• Add the garlic, chopped chestnuts and rosemary and fry for 2 minutes.
• Add the wild mushrooms, 2 tbsp olive oil and seasoning and cook for 3 minutes until they begin to soften.
• Drain and roughly chop the soaked dried mushrooms reserving the soaking liquid, then add them and the soy sauce and fry for 2 minutes.
• Whisk the white wine, reserved mushroom liquid and chestnut cream together to make a sauce, season and add half to the mushroom mixture and cook 1 minute until glossy.
• Remove and discard rosemary sprigs and set the mixture aside.
• Heat oven to 180C/160C fan/gas 4 and bring a large pan of salted water to the boil with a bowl of ice water ready.
• Drop lasagne sheets into boiling water for 2 minutes or until pliable, then plunge into cold water, separate and transfer to a clean tea towel.
• Spread a spoonful of the sauce on the bottom two thirds of each sheet, roll away from yourself and roll up the shorter ends, then cut each roll in half.
• Position rolls cut-side up in a pie dish and push any remaining sauce into exposed rolls.
• Pour the rest of the sauce over the pasta and bake 10 minutes or until pasta has no resistance with a skewer.
• Mix breadcrumbs, last 2 tbsp olive oil, sage leaves and seasoning in a bowl and toss.
• Scatter crumbs and sage over the rotolo and bake another 10 minutes until golden and crispy.
• Leave to cool 10 minutes to let pasta absorb the sauce, then drizzle with truffle oil if liked and serve.