For the dough
1 1/4 cup all-purpose flour (150g)
1/4 cup cooked spinach, drained and chopped
1 egg
1 pinch of salt
For the filling
300g surubim defumado
6 slices of pork loin without skin
2 soup spoons of lemon juice
1 medium onion (100g), chopped
1 egg
1/2 teaspoon salt or to taste
1/2 cup white grape (100g)
1 tablespoon olive oil (for greasing)
For the sauce
2 soup spoons of chopped onion
2 soup spoons of butter
2 soup spoons of all-purpose flour
1 1/2 cups milk (360ml)
1 teaspoon salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
For the dough
1 1/4 cup all-purpose flour (150g)
1/4 cup cooked spinach, drained and chopped
1 egg
1 pinch of salt
For the filling
300g surubim defumado
6 slices of pork loin without skin
2 soup spoons of lemon juice
1 medium onion (100g), chopped
1 egg
1/2 teaspoon salt or to taste
1/2 cup white grape (100g)
1 tablespoon olive oil (for greasing)
For the sauce
2 soup spoons of chopped onion
2 soup spoons of butter
2 soup spoons of all-purpose flour
1 1/2 cups milk (360ml)
1 teaspoon salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
Prepare the dough: on a clean surface, place the flour, make a depression in the center and add the spinach, egg, and salt
Mix with a fork, making circular movements from the center outwards, then knead well
If it sticks to your hands, add a little more flour and knead until firm
Wrap in plastic wrap and let rest for 20 minutes
Make the filling: process all ingredients except grapes in a blender
Place in a bowl and mix the grapes delicately. Reserve
Divide the dough into three portions
On a floured surface, open each portion with a rolling pin or, preferably, on a pasta machine to obtain a rectangle of 14 cm x 46 cm
Stack the three sheets of dough side by side, forming a rectangle of 40 cm x 46 cm
Make the edges of the dough by overlapping one sheet over the edge of another by 1 cm
Add a little water to the edges and press with your finger to adhere well
Spread the surubim paste over the dough rectangle, roll it up like a roulade, wrap in aluminum foil, and close the ends tightly
Place the rolled dough carefully in hot boiling water for 20 minutes
Remove from the water, let cool, and refrigerate to firm (about 1 hour)
Preheat the oven to 250°C (very hot)
Unwrap the rondelli and cut into slices of 1 cm
Grease a large serving dish with olive oil, arrange the slices, and cover with aluminum foil
Place in the preheated oven for about 10-15 minutes
Make the sauce: in a medium pan over low heat, sauté the onion in butter until golden
Add the flour and stir well to brown slightly
Gradually add the milk, stirring constantly
Season with salt, black pepper, and nutmeg
Bring to a simmer
Serve the rondelli with the sauce
373 calories per serving
Note: If desired, make two rolls, close the ends tightly, wrap separately, and cook in a large pan.
