Small cannelloni of fresh homemade pasta, a light filling of cod together with a sauce of walnuts and saffron
RECIPE WITHOUT GLUTEN
Courtesy of MD. Claudio Macca and Chef Luca Barbieri
Dott. Claudio Macca
Director of the Departmental of Dietetics and Clinical Nutrition of the Spedali Civili of Brescia, Italy. Member of the Steering Committee of Adi (National Association of Dietetics and Clinical Nutrition). Chairman of the National Scientific Committee of the Linear Metabolic Cuisine
Chef Luca BarbieriChef, teacher and lecturer for special diet programs
- Recipe dose for 6 servings
- 300 g Egg-free fresh pasta without gluten
- 15 g Parmigiano Reggiano Parmesan Cheese
- 15 g Cherry tomatoes
- 3 g Fennel
- Cod stuffing:
- 250 g Dry cod
- 500 g Semi skimmed milk
- 180 g Potatoes
- 3 g Chive
- 1 n. Bay leaf
- 0,3 g Ground white pepper
- For the sauce:
- 350 g Liquid fresh cream
- 1500 g Vegetable broth
- 20 g Cognac
- 15 g Butter
- 15 g Rice flour
- 40 g Walnut kernels
- 1 g Salt
- 0,4 g Stigmas of saffron
- 0,5 g Ground white pepper
Wash the codfish pulp after having removed the skin in sparkling mineral water, drain it perfectly, dab with disposable kitchen paper and cut it into medium-sized pieces.
Peel the potatoes, wash them and cut them into small pieces.
Wash sage and bay leaf.
Boil some pieces of potatoes that will give the right consistency to the stuffing.
Bring the milk to boil and add the bay leaf.
Add the pieces of cod, lower the heat over medium heat and proceed to simmer the fish for 3 minutes.
Drain them with a skimmer letting them cool a few moments before placing them in the glass of a blender, adding a small quantity of potatoes,
Season with pepper and chives, add salt if necessary.
Roll out the pastry with fresh pasta 6/7 cm wide and 30 cm long.
Sear in salted water and drain, cool in cold water and dry perfectly.
Roll out the dough and, with the help of a pastry bag (“sac a poche”), shape strips breadthwise.
Roll lightly until obtaining small cannelloni.
Lay them on a baking sheet lined with baking paper, brush them with a light amount of butter and sprinkle with a minimum amount of Parmesan cheese Parmigiano Reggiano.
The latter will allow the formation of a crispy crust during the cooking of 5/6 minutes in the oven set at the temperature of 180 ° C.
For the sauce:
Toast the lightly chopped walnut kernels in a pan with a knob of butter, sprinkle the cognac and leave to flavor for few moments.
In a saucepan, prepare the roux (French, mix of butter and flour), with butter and rice flour, making sure to cook it gently for at least 5 minutes.
Add the broth and the warmed cream, stirring everything with a whisk.
Allow to simmer for at least 10 minutes until a smooth and homogeneous sauce is obtained.
Add salt and pepper in the right quantity.
Add the toasted walnut kernels and saffron stigmas with the small amount of broth used for soaking.
Pour a fair amount of sauce on the bottom of the plate, lay the small cannelloni on the surface, garnish with sprigs of fennel.