Lasagna Roll with Robiola Cheese, Salmon and Mushrooms

5.3 oz. egg noodles

1 clove of garlic

3 Ecodoses vegetable broth

1/3 cup of butter

7 oz. fresh porcini mushrooms

7 oz. salmon

6.3 oz. robiola cheese

1/3 cup flour type 00

chives to taste

2 tsp olive oil

salt and pepper to taste

 

Cook the lasagna in boiling salted water, drain and let cool. Meanwhile, slice the mushrooms and rub them with a drizzle of olive oil and the clove of garlic. Then slice the salmon. Prepare the velvet sauce by melting butter, adding flour and gradually the hot broth. Cook the soup for 10 minutes over medium heat. Grease the bowl and cover the inside with a sheet of lasagna. Next, pour a little sauce, make a layer of salmon, one of robiola cheese and one of mushrooms. Cover with another lasagna sheet and alternate layers Close with the remaining sheet, a bit of sauce, robiola cheese, some mushrooms and some small pieces of butter. Cook in a pressure cooker with the lid open with 1 1/2 cups of water, for 20 minutes after the first whistle.