John Myers
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Fine Mushroom Cannelloni with Celery Foam and Tomato and Pine Nut Confit
The perfect fine mushroom cannelloni with celery foam and tomato and pine nut confit recipe with a picture and simple step-by-step instructions.
For the tomato and pine nut confit
- 500 g Tomatoes
- 1 Pc. Onion red
- 1 Pc. Clove of garlic
- 2 Pc. Oregano sprigs
- 2 Pc. Rosemary sprigs
- 1 Pc. Bay leaf
- Salt and pepper
- 0,5 tbsp Brown sugar
- 20 ml Wormwood
- 1 Pc. Clove
For the cannelloni batter
- 100 g Pasta flour
- 1 Pc. Egg
- 1 pinch Salt
- 400 g Mixed noble mushrooms
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 2 tsp Chopped parsley
- 2 tbsp Wormwood
- 100 g Mascarpone
- 80 g Parmesan
- Espelette pepper
- Truffle oil
- 4 Pc. Tomatoes
- 2 tbsp Olive oil
- 180 ml White wine dry
For the celery foam
- 150 ml Whipped cream
- 20 g Butter
- Fleur de sel
also
- 20 g Butter
- Briefly scald tomatoes in boiling water, rinse in cold water, peel and halve, remove core and cut into small cubes.
- Wash the oregano and rosemary, pluck the leaves from the stems and chop finely.
- Peel the onions and garlic and cut into fine cubes. Heat olive oil in a pot. Sweat the onions and garlic with cinnamon, bay leaves and cloves in them until colorless.
- Sprinkle the brown sugar over the top and let it caramelize slightly. Deglaze with the wormwood and let it cook.
- Add the tomato fillets to the onions and heat briefly. Season with rosemary, oregano, cayenne, salt, pepper, sugar and a little lemon juice and simmer briefly. Pour into an ovenproof dish and cook in the oven for 45 minutes at 190 degrees lower and upper heat.
- Toast the pine nuts in a pan without fat. Finally mix with the jam. Let the confit cool down a little so that it can be served lukewarm.
- Knead the flour, the egg and a pinch of salt to form a smooth, supple pasta dough. Shape the dough into a ball, wrap in cling film and place in the refrigerator for at least 1 hour.
- For the filling, clean the mushrooms and cut into pieces. Peel and finely chop the shallots and garlic. Wash the herbs, pluck the leaves from the stems and chop finely.
- For the cannelloni sauce, wash, quarter, core and dice the tomatoes. Mix with the wine, olive oil and the rest of the Parmesan.
- Then deglaze with the wormwood and simmer briefly. Add the chopped herbs.
- Remove the mushroom mixture from the stove and let it cool down briefly. Then add the mozzarella, mascarpone and Parmesan cheese and stir in well. Season again with salt and pepper. Finally add a little truffle oil.
- Roll out the dough very thinly with a pasta machine. Cut out ten squares (approx. 12 x 12 cm).
- Grease the baking dish. Boil the pasta sheets in salted water for about 30 seconds, remove and drain. Spread the mushroom filling on top, roll up and place in the baking dish.
- Preheat the oven to 200 degrees top and bottom heat. Spread the sauce over the cannellonis. Bake in the preheated oven for 30-40 minutes.
- Meanwhile, for the celery foam, boil celeriac cubes (100 g net), 100 g cream and the milk. Cover and simmer gently for 10 minutes. Brown the butter in a small saucepan. Put through a fine sieve to the celery, puree everything and season with salt and pepper and the lemon juice. Whip the rest of the cream, add to the celery foam and stir with a hand blender until frothy.
- Steam the finely diced celery in hot butter for approx. 5 minutes until soft.
- After the baking time, place the cannelloni on a plate, pour the celery sauce over it and serve with the confit and celery.
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