*GLUTEN-FREE RECIPE

Preparing the filling:

1. Preparation of codfish: Wash the codfish flesh, freed from the skin, in carbonated mineral water.
   Drain perfectly and pat dry with disposable kitchen paper, then cut into medium-sized pieces.
2. Preparation of potatoes: Peel the potatoes, wash them and cut them into small pieces.
   Boil some potato pieces to get the right consistency of stuffing.
3. Cooking the codfish: Bring the milk to a boil and add the bay leaf.
   Add the cod pieces, lower the heat and simmer for 3 minutes.
   Drain with a skimmer, let cool a few moments and then whisk together with a small amount of potato, ground white pepper, chives and salt if needed.

Cannelloni preparation:

1. Gluten-free puff pastry: Roll out sheets of gluten-free fresh pasta 6-7 cm wide and 30 cm long.
2. Blanching the pasta: Blanch the sheets in plenty of salted water, drain, cool in cold water and dry thoroughly.
3. Cannelloni formation: Roll out the dough and, with the help of a sac à poche, form strips of filling widthwise.
   Roll slightly until small cannelloni are formed.
   Lay the cannelloni on a baking sheet lined with baking paper, brush with butter and sprinkle with grated Parmesan cheese.
4. Baking: Bake in a preheated oven at 180°C for 5-6 minutes, until a crispy crust forms.

Sauce preparation:

1. Roasting walnuts: Toast lightly chopped walnut kernels in a pan with butter, drizzle with cognac and allow to flavor.
2. Preparing the roux: In a saucepan, prepare the roux with butter and rice flour, cooking gently for at least 5 minutes.
   Add the warmed broth and cream, stirring with a whisk.
3. Cooking the sauce: Simmer for at least 10 minutes until smooth and homogeneous.
   Season with salt and pepper to taste.
4. Flavoring: Combine the toasted walnut kernels and saffron stigmas with the small amount of broth used for soaking.

Finish:

1. Serving: Pour a fair amount of sauce onto the bottom of the plate.
   Lay the small cannelloni on top and garnish with sprigs of fennel.

Enjoy small gluten-free fresh pasta cannelloni with codfish filling and walnut and saffron sauce, a refined dish suitable for special dietary regimens.
This recipe offers a unique dining experience, perfect for special occasions and for surprising your guests with delicate and sophisticated flavors.
Try it and be won over by its goodness.  

Courtesy of Dr. Claudio Macca and Chef Luca Barbieri

Dr. Claudio Macca Director of the Departmental Unit of Dietetics and Clinical Nutrition of the Spedali Civili di Brescia Member of the National Adi (National Association of Dietetics and Clinical Nutrition) Chair National Scientific Committee of Linear Metabolic Cooking

Chef Luca Barbieri Chef, lecturer and trainer for special dietary regimens