Instructions
Begin by soaking the dried mushrooms in 350ml of boiling water, allowing them to soften and infuse the liquid with deep, earthy flavor—set aside for now. Meanwhile, blitz three-quarters of the chestnuts with 150ml water until you achieve a smooth, creamy consistency, perfect for enriching the sauce; roughly chop the remaining chestnuts to add delightful texture. Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Sauté the shallots with a pinch of salt until they soften and release their sweetness. Add the garlic, chopped chestnuts, and rosemary sprigs, frying gently for 2 more minutes to meld the flavors. Introduce the wild mushrooms along with an additional 2 tablespoons of olive oil and season well. Cook for around 3 minutes until they begin to soften and their juices start to develop. Drain the soaked dried mushrooms, chopping them roughly while reserving the soaking liquid, then add these to the pan along with the soy sauce. Continue frying for another 2 minutes, letting the mixture become fragrant. In a bowl, whisk together the white wine, reserved mushroom soaking liquid, and chestnut cream to create a silky sauce. Season to taste, then pour half of this sauce into the mushroom mixture in the pan. Cook for 1 minute until the sauce becomes glossy and slightly thickened. Remove and discard the rosemary sprigs, then set this mixture aside to cool slightly. Preheat your oven to 180°C (160°C fan or gas mark 4). Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. Blanch the lasagne sheets by dropping them into boiling water for 2 minutes or until they become pliable but not fully cooked. Immediately plunge them into the ice water to stop cooking, then carefully separate the sheets with your fingers and lay them out on a clean tea towel to dry. Spread a generous spoonful of the reserved sauce over the bottom two-thirds of each lasagne sheet. Carefully roll the sheets away from you, folding in the shorter ends as you go, to create neat rotolo. Cut each roll in half to make smaller portions, then arrange them cut-side up in a pie dish suitable for serving. If any mushroom sauce remains, tuck it into the spaces between the rolls for extra moisture and flavor. Pour the rest of the sauce evenly over the pasta rolls. Bake in the preheated oven for 10 minutes, or until the pasta feels tender when pierced with a skewer. While the rotolo bakes, combine the breadcrumbs, the final 2 tablespoons of olive oil, sage leaves, and a pinch of salt and pepper in a bowl. Toss well to coat. Remove the dish from the oven and scatter the breadcrumb and sage mixture over the top of the rotolo. Return to the oven and bake for an additional 10 minutes until the topping is golden and the sage crisp. Allow the dish to cool for 10 minutes before serving, letting the flavors meld and the pasta absorb the sauce. Just before serving, drizzle with a little truffle oil for a luxurious aroma, if desired. This dish is sure to impress with its balance of textures and rich, earthy flavors.
