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Rotolo of wild mushrooms, fennel sausage and truffle
Fruit and vegetables
200g/7oz
porcini
mushrooms, thinly sliced
100g/3½oz mixed
wild mushrooms
, roughly chopped
1
garlic
clove, finely chopped
1 banana
shallot
, finely chopped
Tins, packets and jars
15g/½oz
plain flour
2 large rectangular sheets fresh
pasta
(around 20cm long)
Cooking ingredients
2½ tbsp
olive oil
1 tsp
fennel seeds
, crushed
salt and freshly ground
black pepper
1 tbsp
truffle oil
Dairy, eggs and chilled
35g/1¼oz unsalted
butter
225ml/8fl oz full-fat
milk
50ml/2fl oz
double cream
75g/2½oz
Parmesan
, grated
1 free-range
egg
, beaten
25g/1oz unsalted
butter
, melted
Meat, fish and poultry
2 Italian fennel
sausages
, meat removed from their skins and crumbled
Other
2 slices
Parma ham
, roughly chopped
100ml/3½fl oz double cream
50g/1¾oz Parmesan, grated
1 black truffle, grated
2 bunches rocket
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