Crab Rondelli

Name: Crab Rondelli
Yield: 8
Ingredients: Dough; 11/4 cup all-purpose flour; 1/4 cup cooked spinach, chopped and drained; 1 egg; 1 pinch of salt; Filling; 1/2 cup heavy cream; 1/2 cup milk; 2 tablespoons olive oil; 200g potatoes; 200g medium-sized crab legs, cleaned and cut in half lengthwise; 200g fish fillet, cleaned; 1 egg white; 1 slice of bread, crust removed; Salt and black pepper to taste

1
Dough
2
11/4 cup all-purpose flour
3
1/4 cup cooked spinach, chopped and drained
4
1 egg
5
1 pinch of salt
6
Filling
7
1/2 cup heavy cream
8
1/2 cup milk
9
2 tablespoons olive oil
10
200g potatoes
11
200g medium-sized crab legs, cleaned and cut in half lengthwise
12
200g fish fillet, cleaned
13
1 egg white
14
1 slice of bread, crust removed
15
Salt and black pepper to taste

Ingredients

1
Dough
2
11/4 cup all-purpose flour
3
1/4 cup cooked spinach, chopped and drained
4
1 egg
5
1 pinch of salt
6
Filling
7
1/2 cup heavy cream
8
1/2 cup milk
9
2 tablespoons olive oil
10
200g potatoes
11
200g medium-sized crab legs, cleaned and cut in half lengthwise
12
200g fish fillet, cleaned
13
1 egg white
14
1 slice of bread, crust removed
15
Salt and black pepper to taste

Directions

1
Dough
2
Mix all ingredients together and knead well
3
Wrap in plastic film and let rest for 30 minutes
4
Then, roll out the dough very thinly, cut into strips 14cm x 46cm and join them to form a rectangle
5
Filling
6
Blend fish in blender
7
Add bread, cream, milk, egg white, salt, and black pepper and blend well
8
Boil potatoes and cut into small cubes
9
Cook with olive oil and crab legs until soft
10
Season with salt and black pepper
11
Finalizing
12
Cover dough with fish and crab mixtures and roll up
13
Wrap in aluminum foil and then a clean cloth
14
Tie the ends
15
Boil in boiling water with salt for 20 minutes
16
Let it rest in the fridge for 20 minutes and heat the oven to high temperature
17
Unwrap and slice the dough
18
Arrange on an oiled refrigerator, cover with aluminum foil and bake for 10 minutes.