Cannelloni with honey mushrooms and romanesco salad
4 servings
30 minutes
A beautiful seasonal recipe with a ton of ingredients, including autumn honey mushrooms. There is no need to be afraid of the season, these days frozen honey mushrooms can easily be found in large supermarkets. The recipe is taken from the book by Mark Vetri "Cooking Pasta.
1
Mix fine flour and hard wheat flour in a bowl of a stand mixer 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 egg yolks, 1 tablespoon of oil, and water one ingredient at a time, mixing until a dough forms for 2-3 minutes.
- Fine flour: 170 g
- Wheat flour: 75 g
- Durum wheat flour: 55 g
- Egg yolk: 9 pieces
- Extra virgin olive oil: 45 ml
- Water: 45 ml
2
If necessary, add water gradually, 1 tablespoon (15 ml) at a time, if the mixture seems dry. Place the dough on a lightly floured surface and knead it until it becomes tender and smooth, about 5 minutes, adding a little type 00 flour if the dough sticks.
- Fine flour: 170 g
- Wheat flour: 75 g
3
The dough is ready if it gently springs back when stretched by hand. Roll the dough into a ball, then flatten it into a circle. Cover and let it rest for at least 30 minutes or wrap in plastic wrap and place in the refrigerator for up to 3 days. The dough can also be frozen for up to 3 months.
4
If the work surface allows, cut the dough into four equal parts. If the dough is from the fridge, let it sit covered at room temperature for 10 minutes. The dough should be cool but not cold. For cannelloni, 255 grams of dough is needed; the rest can be stored in the freezer for up to 3 months.
5
Shape each piece into an oval wide enough to pass through the pasta machine's opening. Lightly dust the work surface with flour and set the machine's opening to the widest position. Lightly dust one piece of dough with flour, pass it through the rollers, then lightly dust the rolled dough with flour, shaking off the excess with your hands.
- Fine flour: 170 g
6
Pass the dough through the widest setting again. Decrease the setting by one notch and pass the dough again, dusting with flour and shaking off the excess. Repeat. Fold the dough in half lengthwise and cut about 6 mm from both long sides. This technique helps achieve an even width of the dough sheet. Continue passing the dough through the machine one or two times, reducing the setting by one notch each time. Roll out sheets to a thickness of just under 3 mm.
7
Melt the butter in a saucepan over medium heat. Add the flour and mix to form a roux (it will look like a lumpy dough). Stirring with a whisk, heat the flour until a nutty aroma appears and it turns light golden, about 2-3 minutes.
- Butter: 75 g
- Fine flour: 170 g
8
Meanwhile, bring the milk to a boil in a saucepan over medium heat. Slowly pour it into the pan with the pasta while constantly whisking until a smooth mixture without lumps is achieved. Cook the sauce over low heat, stirring occasionally, until it thickens to the desired consistency, about 15-20 minutes.
- Whole milk: 960 ml
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 seasoning to make it pleasant to taste. Nutmeg should be felt only as a light aromatic note.
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: to taste
10
Place a sheet of pasta on a lightly floured work surface and cut into 10 cm squares. Repeat with the remaining sheet. You should get 16 to 20 squares. While working, lightly spray the pasta with water to prevent it from drying out.
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 to quickly bring the water to a boil. Blanch the pasta for 15-20 seconds, stirring gently to prevent sticking. Using a slotted spoon or strainer, transfer the pasta squares to kitchen or paper towels in a single layer and pat dry. The pieces will be tender, and some may stick together, but you should have plenty.
12
Preheat the oven to 260 degrees. 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 some béchamel into a baking dish of 2.5–3 liters or into six individual baking molds, spreading it to create a thin layer at the bottom of the dish (or molds).
13
Pipe a 2 cm wide line of béchamel sauce along one edge of each pasta square.
14
Separate the mushroom bunches and place a row of mushrooms (about 8 pieces) on top of the sauce on each square of pasta. Starting from the filling side, lift and tightly roll the pasta using the edge of a towel to close the filling.
- Honey mushrooms: 225 g
15
Place the cannelloni seam side down in a baking dish (or dishes). Pipe a 2.5 cm wide line of béchamel sauce on top of each cannelloni tube. Bake the cannelloni until the béchamel starts to melt and lightly browns on top, about 10-15 minutes.
16
Meanwhile, in a small bowl mix the romanesco florets, pickled onions, olives, parsley, olive oil, and vinegar. Taste the mixture and season with salt and pepper to taste.
- Romanesco cabbage: 70 g
- Pickled onions: 120 g
- Olives: 12 g
- Parsley leaves: 20 g
- White wine vinegar: 15 ml
- Salt: to taste
- Ground black pepper: to taste
17
Place 2 or 3 cannelloni tubes on each heated plate if they were baked in one dish, or serve in separate dishes. Top each portion with a bit of romanesco salad. Sprinkle with pepper flakes if you want to add some heat.
- Chili pepper flakes: to taste