For the potato sauce: Dice the potatoes and slice the onion; put in a frying pan with hot oil and cinnamon, add salt and hot water to cover. Cook until soft. Remove the cinnamon and beat, adding the cream and grated Mahón-Menorca cheese.
For the sushi: Boil the chard leaves and allow to cool. Fill the leaves with the shrimp, seasoned with salt and pepper, and roll. Wrap in cling film and steam for six minutes. Cook the pasta in salted water for 11 minutes. Drain and allow to cool thoroughly.
Spread the spaghetti on a sheet of cling film and brush with the melted butter. Place the chard and shrimp parcels on top of the spaghetti and roll tightly. Wrap in cling film and allow to stand for about half an hour.
To serve: Pour the potato sauce on the bottom of the dish and arrange the sushi on top. The sushi can be garnished with toasted seeds.más recetas