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Rotolo of beef stew, celeriac, chestnut mushrooms and taleggio

Rotolo filled with Regiorund beef stew. The approximate cost price per person is €3.60.

Rotolo is an Italian dish consisting of rolled pasta filled with various ingredients such as cheese, vegetables, and sometimes meat.

Ingredients

0.5Celeriac
1lWhole milk
1Whipped cream

400gBeef stew Regiorund

0.5Celeriac
250gChestnut mushrooms

50ghazelnuts

Lasagne sheets all'uovo
Taleggio

Preparation

  1. Peel the celeriac and cut half of it into small pieces.
  2. Cook the celeriac in the milk until tender.
  3. Blend the celeriac into a cream, adding a little whipping cream if desired.

  1. Heat the Regiorund stew and let it drain in a sieve.

  1. Cut the other half of the celeriac into 1 cm cubes and briefly sauté them in butter.
  2. Quarter the chestnut mushrooms and briefly sauté them as well.
  3. Make sure to reserve a few mushrooms.

  1. Roast the hazelnuts and chop them coarsely.

  1. Place a pasta sheet on cling film on the workbench and spread some of the celeriac cream, sautéed celeriac, sautéed chestnut mushrooms, and drained beef stew over it.
  2. Roll it up into a rotolo and let it set in the fridge for 30 minutes.
  3. Grease the dish, cut the rotolo into slices, and arrange them in the dish.
  4. Distribute the celeriac between and around the rotolo. Spoon the Regiorund beef stew jus over the rotolo.
  5. Cut thin slices of taleggio and place them on the rotolo.
  6. Bake everything for about 20 minutes at 180˚C in the oven.
  7. Finish with thin slices of raw chestnut mushrooms and hazelnuts.