Cannellone, potatoes and mushrooms
Cannellone - plural of cannelloni made of white dough with a filling that resembles the traditional recipe for Kartoffelsalat, a typical dish of German cuisine. This version from a famous Milan's Chef Guiseppe Gasperoni from Il Bistrot Foughetti, involves the use of preserved mushrooms in oil - porcini mushrooms, chanterelles, and honey mushrooms - but the dish can also be made using fresh mushrooms to taste. Fourghetti offers 3 different menu options: Al mare with Fish options; Al Terra and Vegetariano.
Ingredients:
00 flour (for the pasta) 200 gr; water (90 g if kneading by hand) (for the dough)70 g; egg (for the pasta)1 boiled potatoes (for the filling) 200 gr; grated pecorino (for the filling) 50 gr; fresh mushrooms mixed to taste (for the filling) 200 gr; garlic (for the filling) 1 clove; thyme (for the filling) 2 sprigs; fresh cream (for the filling) 300 gr; finely chopped shallot (for the filling)1; salt, pepper, apple cider vinegar (for the filling)
Preparation:
Mix flour, water and egg with a mixer or by hand (if kneading by hand, use 20 g more water). You can knead the day before and keep the dough in the refrigerator to soften it, but it is not a fundamental step. Roll out the dough with a rolling pin or with the appropriate machine, obtaining a sheet with a thickness of approximately 3 mm. Cut out rectangles, blanch them in water, let them cool and dry them. For the filling, mash the boiled potatoes and season them with oil, salt and pepper, add the grated pecorino and the finely chopped shallot. Place the mixture in a pastry bag (alternatively, use a spoon). Create a loaf of filling on the long side of the pasta rectangles, wrap around themselves creating the cannellone. Cut the cannelloni thus obtained to adapt it to the length of the pan you will be using.
Heat the fresh cream in a saucepan until it reduces by about half. Add salt, pepper, the garlic clove and two sprigs of thyme. Filter the sauce obtained. Fill the cannelloni with a spoonful of flavored cream and leave them au gratin in the oven at around 200 degrees for 10 minutes. Cut the mushrooms into cubes of the same size, sauté them for 2 or 3 minutes on each side with oil, garlic and thyme, salt and pepper. Place the cannelloni in the center of the plate, season them with the remaining flavored cream. Decorate with mushrooms.
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