FOR THE DOUGH
1 1/2 cups all-purpose flour (180 g)
1/3 cup cooked spinach, drained and chopped
2 small eggs
1 pinch of salt
FOR THE FILLING
300 g shrimp, peeled and deveined (180 ml)
3/4 cup heavy cream (180 ml)
3/4 cup milk (180 ml)
2 egg whites
2 teaspoons salt or to taste
1 teaspoon paprika
2 slices of bread, cut into small pieces in a blender
3 medium-sized potatoes
3 tablespoons olive oil
300 g shrimp, cut in half lengthwise (cleaned and peeled)
FOR THE TOPPING (optional)
1 cup heavy cream fresh (240 ml)
FOR THE DOUGH
1 1/2 cups all-purpose flour (180 g)
1/3 cup cooked spinach, drained and chopped
2 small eggs
1 pinch of salt
FOR THE FILLING
300 g shrimp, peeled and deveined (180 ml)
3/4 cup heavy cream (180 ml)
3/4 cup milk (180 ml)
2 egg whites
2 teaspoons salt or to taste
1 teaspoon paprika
2 slices of bread, cut into small pieces in a blender
3 medium-sized potatoes
3 tablespoons olive oil
300 g shrimp, cut in half lengthwise (cleaned and peeled)
FOR THE TOPPING (optional)
1 cup heavy cream fresh (240 ml)
PREPARE THE DOUGH: on a flat surface, place the flour and make a depression in the center
Add the spinach, eggs, and salt
Mix with a spoon, letting the flour fall gradually into the center
Then, knead until a firm and homogeneous dough forms
If it becomes sticky, add a little more flour and knead again
Wrap in plastic film and let rest for 20 minutes
MAKE THE FILLING: blend the shrimp in a blender, add the heavy cream, milk, egg whites, half of the salt, and paprika
Transfer to a bowl, cover with plastic film (you can leave this mixture in the refrigerator overnight)
Peel the potatoes and cut them into small cubes
In a large pan with olive oil, add the potato and shrimp and sauté for 5 minutes or until they are tender
Season with salt and paprika remaining
Turn off the heat and let cool
Using a pasta machine, open the dough to a thickness of 3 mm in six sheets each 14 cm wide by 25 cm long
Form two larger rectangles, 25 x 40 cm, combining three sheets of dough for each one
Make an incision in the dough overhanging the edge of one sheet by about 1 cm, and press with your finger to adhere well
Spread the shrimp paste over the two rectangles of dough and top with the sautéed potato and shrimp
Roll up the rectangles forming 2 cylinders 25 cm long
Wrap in aluminum foil and tie the ends, like a ball
Then wrap them separately in tablecloths and tie the ends
In a large pan and wide with plenty of boiling water and salt, cook for 20 minutes (counting from the boil)
Remove from the water and let cool
Put in the refrigerator for about 1 hour
Preheat the oven to 250°C (very hot)
Unwrap the rolls and cut them into slices of 1 cm
Grease a large refractory dish with olive oil, arrange the slices, and if desired, drizzle with heavy cream on top
Cover with aluminum foil
Put in the preheated oven and bake for 10 to 15 minutes
Serve hot
241 calories per serving
The same champagne or sparkling wine that accompanies the beetroot
