Marbled Bowtie Salad with Shrimp and Strawberries in Curry Sauce

Name: Marbled Bowtie Salad with Shrimp and Strawberries in Curry Sauce
Ingredients: For the green dough: 1 egg ~ 6 tablespoons of flour; it may need a little more 1 bunch of spinach 1 tablespoon of olive oil 0.5 teaspoon salt For the yellow dough: 1 egg ~ 4 tablespoons of flour 1 teaspoon turmeric powder 1 teaspoon sweet paprika powder

Savory - Marbled Bowtie Salad with Shrimp and Strawberries in Curry Sauce by Elvira A. - Recipia

To prepare a delicious pasta salad, we start by creating two types of dough, one green with spinach and the other yellow with turmeric and paprika. The first step in making the green dough is to prepare a spinach puree. Using a blender, we crack an egg into its cup, add fresh spinach, salt, and oil. We blend everything until we obtain a homogeneous mixture with a fine and vibrant consistency. We pour this puree into a bowl and add the flour, mixing with a fork to combine the ingredients. After obtaining a homogeneous mixture, we knead the dough by hand until it becomes a compact ball. We wrap the dough in cling film and let it rest for 10 minutes to relax the gluten. For the yellow dough, the procedure is similar. In another bowl, we crack an egg again, add turmeric, paprika, salt, and oil. We mix with a fork until the egg breaks completely. Then, we add the flour and, after mixing a little, we knead the dough until it also becomes a compact ball. Just like with the green dough, we wrap it in cling film and let it rest for 10 minutes. After resting, we divide each type of dough into three equal balls, keeping them covered with cling film to prevent drying out. We take one ball of each color and form long rolls, moistening our hands to facilitate the stretching of the dough. After obtaining the two rolls, we twist them together and flatten them with our palm on the work surface, ensuring they bind well. We repeat this operation two more times to create a marbled dough. On a floured table, we roll out the resulting dough with a rolling pin, obtaining a thin sheet. Using a wavy-edged knife, we cut the dough lengthwise into strips 4 cm wide. After making this cut, we cut the strips widthwise into rectangles 2.5 cm wide. Using these rectangles, we form bows: each rectangle is moistened with water along the folding line, then it is folded in half. We lift the opposite sides up to the crease formed and press them gently to stick. We place the bows on a floured tray and let them dry until the next day, at which point they can be stored in a box with a lid. To prepare the salad, the pasta is boiled al dente in salted water. The tomatoes and strawberries are washed and cut into quarters or halves, depending on size. The spinach leaves are torn into suitable pieces, and the cooked shrimp are peeled. On a large platter, we arrange the spinach leaves and add the rest of the ingredients on top. Separately, we prepare the curry dressing by mixing lemon juice with honey, salt, mustard, soy sauce, balsamic vinegar, and curry paste. We mix well, pouring in oil gradually until we obtain a creamy consistency. We drizzle the salad with this delicious dressing. Enjoy your meal!

Ingredients

For the green dough: 1 egg ~ 6 tablespoons of flour
it may need a little more 1 bunch of spinach 1 tablespoon of olive oil 0.5 teaspoon salt For the yellow dough: 1 egg ~ 4 tablespoons of flour 1 teaspoon turmeric powder 1 teaspoon sweet paprika powder

Marbled Bowtie Salad with Shrimp and Strawberries in Curry Sauce

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