Cannelloni with Chanterelles and Romanesco Salad
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
A beautiful seasonal recipe with a plethora of ingredients, including autumn chanterelles. There's no need to fear seasonality; nowadays, frozen chanterelles can easily be found in large supermarkets. This recipe is inspired by a popular pasta cookbook.
Ingredients
- Wheat Flour - 6 oz
- Wheat Flour - 2.6 oz
- Durum wheat - 1.9 oz
- Whole egg - 9 pieces
- Olive Oil - 1 fl oz
- Water - 1 fl oz
- Butter - 2.6 oz
- Milk - 32 fl oz
- Salted honey mushrooms - 7.9 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Chili Flakes - to taste
- Romanesco - 2.5 oz
- Pickled garlic - 4.2 oz
- Olives stuffed with lemon - 0.4 oz
- Parsley - 0.7 oz
- Champagne Vinegar - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- White Pepper (whole) - to taste
- Nutmeg - to taste
Step by Step guide
Step 1
Combine finely ground flour and hard wheat flour in the bowl of a stand mixer fitted with a paddle attachment, or mound all the flour on a work surface and make a well in the center. At medium speed or by hand, gradually add the egg yolks, 1 tablespoon of oil, and water, adding one ingredient at a time, and mix until a dough forms, about 2–3 minutes.
Step 2
If necessary, gradually add water, 1 tablespoon (15 ml) at a time, if the mixture seems too dry. Transfer the dough to a lightly floured work surface and knead it until it becomes tender and smooth, about 5 minutes, adding a little 00 flour if the dough sticks.
Step 3
The dough is ready when it gently springs back when stretched with your hands. Roll the dough into a ball, then flatten it into a circle. Cover and let it rest for at least 30 minutes, or wrap it in plastic wrap and place it in the refrigerator for up to 3 days. The dough can also be frozen for up to 3 months.
Step 4
Before rolling out the dough, divide it into four equal parts. If the workspace allows, you can cut the dough into fewer pieces. Let the pieces rest, covered, at room temperature for 10 minutes if they are from the refrigerator. The dough should be cool but not cold. For the cannelloni, you will need 255 grams of dough; the rest can be stored in the freezer for up to 3 months.
Step 5
Shape each piece into an oval that is wide enough to fit through the gap of the pasta machine. Lightly dust the work surface with flour and set the machine's gap width to the widest setting. Lightly dust one piece of dough with flour, pass it through the rollers, then lightly dust the rolled-out dough with flour, shaking off the excess with your hands.
Step 6
Pass the dough through the widest setting again. Decrease the setting by one notch and pass the dough through, dusting it with flour and shaking off the excess. Repeat. Fold the dough in half lengthwise and trim about 6 mm from both long sides. This technique helps achieve a sheet of dough with even width. Continue to pass the dough through the machine one or two more times, reducing the setting by one notch each time. Roll out the sheets to a thickness of just under 3 mm.
Step 7
Melt the butter in a saucepan over medium heat. Add the flour and stir to form a roux (it will look like a lumpy dough). Whisking continuously, cook the flour until it turns light golden and you can smell a nutty aroma, about 2-3 minutes.
Step 8
Meanwhile, bring the milk to a boil in a saucepan over medium heat. Slowly pour it into the saucepan with the roux, whisking constantly until you achieve a smooth mixture without lumps. Cook the sauce over low heat, stirring occasionally, until it thickens to the desired consistency, about 15–20 minutes.
Step 9
Remove the sauce from heat. To achieve a completely smooth texture, strain the béchamel through a fine sieve. Add salt, white pepper, and nutmeg, then taste the sauce and adjust the seasonings to ensure it is pleasant to the palate. The nutmeg should be just a subtle aromatic note.
Step 10
Place the sheet of pasta on a lightly floured work surface and cut it into squares measuring 10 cm on each side. Repeat with the remaining sheet. You should end up with 16 to 20 squares. While working, lightly mist the pasta with water to prevent it from drying out.
Step 11
Bring salted water to a boil in a large pot. In batches, to avoid overcrowding the pot, add the pasta and cover the pot with a lid to quickly bring the water back to a boil. Blanch the pasta for 15–20 seconds, gently stirring to prevent sticking. Using a slotted spoon or a strainer, transfer the pasta squares to kitchen or paper towels in a single layer and pat them dry. The pieces will be tender, and some may stick together, but you should have plenty of them.
Step 12
Preheat the oven to 500°F. If possible, turn on the convection mode. Place the cooled béchamel sauce in a zip-lock bag, seal it, cut off a corner of the bag, and pipe a portion of the béchamel into a 2.5–3 liter baking dish or into six individual baking ramekins, spreading it out to create a thin layer on the bottom of the dish (or dishes).
Step 13
Pipe a 2 cm wide line of béchamel sauce along one edge of each square of pasta.
Step 14
Separate the bunches of mushrooms and place a row of mushrooms (about 8 pieces) on top of the sauce on each square of pasta. Starting from the side with the filling, use the edge of a towel to lift and tightly roll the pasta to enclose the filling.
Step 15
Place the cannelloni seam side down in a baking dish (or dishes). Pipe a line of béchamel sauce, about 2.5 cm wide, over the top of each cannelloni tube. Bake the cannelloni until the béchamel begins to melt and is lightly golden on top, about 10–15 minutes.
Step 16
In the meantime, in a small bowl, combine the romanesco florets, pickled onions, olives, parsley, olive oil, and vinegar. Taste the mixture and season with salt and pepper to your liking.
Step 17
Place 2 or 3 cannelloni tubes on each warmed plate, if they were baked in a single dish, or serve them in individual dishes. Top each serving with a bit of romanesco salad. Sprinkle with chili flakes if you want to add some heat.
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