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Polettos Recipes mushroom cannelloni with truffle and celery foam

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Mushrooms, truffles and celeriac make the cannelloni something very special. It is worth a little more effort. Cornelia Poletto has put together recipes for beginners and advanced.

DIFFICULTY: medium
PREPARATION TIME: about 1 1/2 hours
COOLING TIME: at least 1 hour

INGREDIENTS (FOR 8 PIECES)

For the pasta dough

  • 75 g of flour
  • 125 g of pasta (Granola di Semola Dura, available in Italian delis)
  • 2 eggs (size M)
  • 1 pinch of salt

For the filling

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  • 800 g mixed mushrooms as desired (forest mushrooms or cultivated mushrooms)
  • black truffles to taste (20 -40 g, fresh or canned)
  • 1 clove of garlic
  • 1 shallot
  • 1 teaspoon thyme leaves
  • 30 g of butter
  • Fleur de Sel
  • pepper from the grinder

For the celery foam

  • 100 g celeriac (diced)
  • 150 g of whipped cream
  • 100 ml of milk
  • 20 g of butter
  • 1 dash of lemon juice
  • Fleur de Sel
  • pepper from the grinder

also

  • 4 tablespoons of finely chopped celery
  • 20 g of butter

PREPARATION

  1. Knead ingredients for the pasta dough to a smooth, supple dough. Wrap in cling film, refrigerate for at least 1 hour.
  2. Roll out the dough with a noodle machine. Cut out eight squares (about 12 x 12 cm) (use remaining pasta dough for other purposes, eg for ribbon noodles). Cover with cling film.
  3. For the filling, clean mushrooms, clean with damp kitchen paper, cut into small pieces. Finely chop truffles. Remove garlic and shallot, finely dice. Mushrooms, about 1 tablespoon truffle cubes, garlic, shallots and thyme for about 5 minutes in the hot butter, season.
  4. For the celery foam celeriac cube, boil 100 g of cream and milk, simmer for about 10 minutes covered. Brown the butter in a small pot, add to the celery through a fine sieve, puree everything, season to taste. Put aside.
  5. Stir finely diced celery and remaining truffle cubes in hot butter for about 5 minutes until soft.
  6. Boil noodles in salted water for about 30 seconds, remove, drain. Distribute the mushroom filling, roll up the pasta leaves and place on preheated plates. Stir in hot celery sauce and remaining 50 g whipped cream, mix until foamy, pour over. Serve with celery and truffle mixture.

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