Saturday 16 May - Mushroom Cannelloni

Another new cook book from The Works - Carluccios Pasta . This recipe was for Mushroom Cannelloni with truffles, not surprisingly truffles are hard to come by round here, so we found some truffley flavours that we could add for the same effect

We made the pasta, and rolled it out using the attachment on the Kitchen Aid, and the squares were then cooked for one minute.

For the filling we dried porcini were soaked and then chopped, and fried along with some chopped garlic and fresh red chilli

Because wild mushrooms are also rather hard to come by round here, I added a pack of frozen wild mushrooms, along with some fresh chestnut mushrooms, and these were all cooked for about 10 minutes, before adding a spoonful of the porcini paste.

The mushroom filling was rolled in the pasta, and placed in the serving dishes - I chose to serve in individual dishes, with two rolls of pasta per person

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The cheese sauce was made by melting taleggio with milk, then adding egg yolks and truffle oil. The was then poured over the pasta, and a grating of parmesan was added before baking the dishes.

We served this was a green salad, and some crusty bread.

The meal was finished off with a tarte tatin, which we served simply with some Creme Fraiche