For the dough
1 and 1/4 cups of wheat flour
1/4 cup of cooked and chopped spinach leaves
1 egg
1 pinch of salt
For the filling
200g of clean shrimp, cut in half lengthwise
1/2 cup of heavy cream
1/2 cup of milk
1 white
200g of potatoes
2 tablespoons of olive oil
200g of medium-sized shrimp, cut in half lengthwise
1 slice of bread without crust, ground in a blender
Salt and black pepper to taste
For the dough
1 and 1/4 cups of wheat flour
1/4 cup of cooked and chopped spinach leaves
1 egg
1 pinch of salt
For the filling
200g of clean shrimp, cut in half lengthwise
1/2 cup of heavy cream
1/2 cup of milk
1 white
200g of potatoes
2 tablespoons of olive oil
200g of medium-sized shrimp, cut in half lengthwise
1 slice of bread without crust, ground in a blender
Salt and black pepper to taste
Prepare the Rondelli dough: On a surface, place the flour and make a depression in the center
Add the spinach, egg, and salt, and mix with a fork, allowing the flour to fall away gradually
Then, knead by hand until a firm and homogeneous dough forms
If the dough becomes too sticky, add a little more flour and knead again until it becomes firm
Wrap in plastic wrap and let rest for 20 minutes
Meanwhile, make the filling: Blend the shrimp in a blender, then add the heavy cream, milk, white, salt, and black pepper
Transfer to a bowl and cover with plastic wrap
(You can leave this mixture for two days in the refrigerator.) Peel the potatoes and cut them into small cubes
In a pan with olive oil, place the potatoes and shrimp and cook over high heat for 5 minutes or until cooked
Season
Turn off the heat and let it cool down
With a pasta machine, roll out the dough to a thickness of 3 millimeters in three sheets of 14 cm width by 46 cm length
Superimpose the sheets of dough to form a rectangle
Spread the shrimp filling over the potatoes and cooked shrimp
Wrap in aluminum foil and secure the ends, forming a ball
Then wrap in a tablecloth and tie the ends
Cook in plenty of boiling water with salt for 20 minutes (counting from when it starts to boil)
When cooked, remove from the water and let cool down
Refrigerate
Unwrap the Rondelli and cut into slices of 1 cm
Grease a serving dish with olive oil and arrange the slices
Serve hot
Serves 8 people
252 calories per serving.
