Lunch

Slow-Roasted Porcini & Pecorino Cannelloni with Burnt Sage Beurre Noir & Crispy Breadcrumb Dukkah

Name: Slow-Roasted Porcini & Pecorino Cannelloni with Burnt Sage Beurre Noir & Crispy Breadcrumb Dukkah
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 30 g dried porcini mushrooms; 300 g fresh cremini mushrooms, sliced; 80 g unsalted butter, divided; 100 ml dry white wine; 80 g aged pecorino romano, finely grated; 30 g ricotta; 1 clove garlic, minced; fresh thyme leaves; 2 sheets fresh egg pasta (or 4 lasagne noodles, cooked); 120 ml vegetable stock; 12 sage leaves; 40 g breadcrumbs, toasted; 25 g roasted hazelnuts, roughly chopped; 2 g coriander seeds, toasted and ground; 1 g red chili flakes; sea salt and cracked black pepper; lemon zest

Dried porcini and fresh cremini mushrooms are braised until deeply caramelized and folded with aged pecorino, then tucked into fresh pasta sheets rolled into cylinders. They nestle in a shallow pool of sage-infused burnt butter (beurre noir), finished with a crunchy dukkah made from toasted breadcrumbs, hazelnuts, and spices. Autumn's essence distilled into one refined, restaurant-worthy dish.

859calper serving 28gprotein 61gcarbs 55gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this