'Rondelli' filling
1/2 cup of white raisins
2 soup spoons of lemon juice
1/2 teaspoon of salt
300g of defumado surubim
6 bread slices without crust
1 medium onion, finely chopped
1 egg
'Massa' dough
11/4 cup of wheat flour
1/4 cup of cooked and squeezed spinach
1 egg
A pinch of salt
'Molho' sauce
11/2 cups of milk
2 soup spoons of finely chopped onion
2 soup spoons of butter
2 soup spoons of wheat flour
1 tablespoon of salt
To taste: black pepper and nutmeg
'Rondelli' filling
1/2 cup of white raisins
2 soup spoons of lemon juice
1/2 teaspoon of salt
300g of defumado surubim
6 bread slices without crust
1 medium onion, finely chopped
1 egg
'Massa' dough
11/4 cup of wheat flour
1/4 cup of cooked and squeezed spinach
1 egg
A pinch of salt
'Molho' sauce
11/2 cups of milk
2 soup spoons of finely chopped onion
2 soup spoons of butter
2 soup spoons of wheat flour
1 tablespoon of salt
To taste: black pepper and nutmeg
'Rondelli' filling
Triture the ingredients, excluding raisins, in a processor
After mixing in the raisins
'Massa' dough
Mix the ingredients well
Wrap in plastic film and let it rest for 20 minutes
After that, divide the dough into three portions and open them to get rectangular shapes of 14 x 46 centimeters
Join the rectangular shapes to form another one of 40 x 46 centimeters
Spread the filling over the dough and roll it up
Cut in half
Wrap each roll in aluminum foil, roll it up in a clean cloth, and tie the ends
Cook in boiling water with salt for 20 minutes
Reserve in the refrigerator for 1 hour
Unroll, slice, arrange on a refractory dish greased with oil, cover with aluminum foil and bake at 15 minutes
'Molho' sauce
Sauté the onion in butter
Add wheat flour and stir until it browns
Add milk, stirring constantly
Add salt, black pepper, and nutmeg to taste
Cook until thickened
Spread over the slices and serve
