Rotolo of wild mushrooms, fennel sausage and truffle

Rotolo of wild mushrooms, fennel sausage and truffle

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 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

To serve

  • 100ml/3½fl oz double cream
  • 50g/1¾oz Parmesan, grated
  • 1 black truffle, grated
  • 1 tbsp truffle oil
  • 2 bunches rocket
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