Artichoke and Mushroom Cannelloni with Goat Cheese Mousse
and Shaved Truffle
Cannelloni (serves 6)
2 oz Olive Oil
2 Tbl Shallot, minced
1 tsp Garlic, minced
8 oz Assorted Mushrooms, sliced
1lb Artichokes, roughly chopped
8 oz Spinach, washed and de-stemmed
1 Tbl Kosher Salt
1 tsp White Pepper
½ CBreadcrumbs
Lemon Juice from 1 lemon
2 Tbl Extra Virgin Olive Oil
3 Tbl Parmesan Cheese, grated
6 Each Pasta Sheets (5" x 6")
For the Filling
In a large heavy gauge pot, sauté the shallots in the olive oil over medium high heat for one minute. Add the garlic and sauté for 30 seconds. Add the mushrooms and the artichokes and cook the mixture for 6 minutes.
Season the mixture with the salt and pepper and add the spinach. Cook the mixture while stirring until the spinach has wilted down in volume by 75%. Immediately spread the mixture onto a pan and cool it down in a refrigerator.
Once cooled, place the mixture into a bowl and add the breadcrumbs, lemon juice, extra virgin olive oil and parmesan cheese. Mix the filling well and reserve in a refrigerator for assembly. This may be done a day in advance.
To Assemble the Cannelloni
In boiling water (with a pinch of salt), cook the pasta sheet until it is entirely cooked through (approximately 5 minutes). When it is done cooking, transfer it from the boiling water to a bowl of room temperature water, in order to slightly cool it down. After two minutes, remove the sheets from the water, lay them flat on a table, and gently wipe them dry with paper towel.
Place three to four spoonfuls of the filling onto the bottom of the sheet and roll the cannelloni into the traditional cylindrical shape. The pasta sheet should be tacky in texture and self adhere to itself due to the starch in the dough. Place the cannelloni seam side down on a lightly oiled sheet pan. Reserve for cooking.
Goat Cheese Mousse (serves 6)
16 oz Cream
2 oz Goat Cheese
1 TSP Truffle Oil
1/2 TSP Salt
1/4 TSP White Pepper
Procedure
In a small pot, slowly simmer the cream until it has been reduced by 40%. This may take 25-35 minutes.
Add the goat cheese, salt and pepper, and stir the mixture until the cheese has completely melted.
Transfer the sauce into a bowl and whisk in the truffle oil (optional).
Reserve for cooking and plating.
Coat the cannelloni with the sauce and bake it in a preheated 350-degree oven for ten to twelve minutes. The top should take on a golden brown color.
Place a spoonful of the goat cheese mousse in the middle of a pre-heated plate and using a spatula, delicately place the “browned” cannelloni on top of the sauce.
Garnish the cannelloni with freshly shaved truffles (optional) and fresh herbs.
Serve.
