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
100ml/3½fl oz double cream
50g/1¾oz Parmesan, grated
1 black truffle, grated
1 tbsp truffle oil
2 bunches rocket
To make the filling, melt the butter in a saucepan and whisk in the flour. Meanwhile warm the milk and cream in a separate pan. Once the aroma of the butter and flour mixture is biscuit-like, stir in the warm milk and cream and stir until the sauce coats the back of a spoon.
Heat half a tablespoon of the olive oil in a frying pan and fry the sliced porcini. Once cooked, add to the béchamel sauce. Stir in the Parma ham and season with salt and freshly ground black pepper. Leave to cool completely.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the remaining 2 tablespoons of olive oil in a frying pan. Fry the wild mushrooms with the garlic, fennel seeds, shallot and crumbled sausage meat. Cook for 3–4 minutes and set aside.
Lay the pasta sheets slightly overlapping in front of you on top of a clean tea towel. Spread over a layer of the cooled béchamel, scatter over some grated Parmesan (leaving some for garnish), and then layer with the sausage and wild mushroom mixture. Roll up the tea towel to form a fat sausage and glue together with the beaten egg.
Remove the tea towel and lay the roll on a baking tray on baking paper and brush with the melted butter. Bake in the oven for 20-25 minutes until golden-brown.
To serve, heat the cream, half the grated truffle and the Parmesan together over a medium heat until the cheese has melted.
Pour the sauce onto a serving platter, slice the pasta sausage carefully and place on top. Dot with truffle oil, the remaining grated truffle, some rocket leaves and the reserved Parmesan.
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