Nidi di Rondine (Pasta Swallow's Nests)
WE MADE THIS!
Recipe originally published 02/04/2016
This hearty dish is made with pasta, béchamel sauce, tomato sauce, and can sometimes have a filling made of cured ham, chicken, or turkey. The pasta is shaped into rounds that resemble swallow’s nests, giving the dish its name. Nidi di Rondine is a crowd-pleaser that is easy to make in large quantities, making it an ideal choice for your party!
We cheated and used some lasagne sheets from Tesco, but you could of course make your own pasta.
ingredients
- 250g fresh lasagne sheets
- 90g prosciutto, thinly sliced
- 200g emmental cheese, thinly sliced
BECHAMEL SAUCE
- 30g butter
- 30g plain flour
- 100ml milk
- 50g parmesan cheese, finely grated
TOMATO SAUCE
- 500g passata
- 2 garlic cloves, crushed
- 1 small onion, diced
- Olive oil
METHOD
1. BECHAMEL SAUCE
Whisk the milk and flour in a saucepan together. Add the butter and cheese, and place over a medium heat. Keep whisking until the sauce thickens.
2. TOMATO SAUCE
At the same time your bechamel sauce is coming together, start frying the onion and garlic in olive oil. Add the passata and salt & pepper, then leave to simmer.
3. PASTA ROSES
Score lengthways down the lasagne sheets and cut each into three strips.
Spread the bechamel sauce all over the sheets. Add the prosciutto and emmental slices on top.
4. ROLL UP
Place a bit of your tomato sauce in the bottom of an ovenproof dish.
Roll the pasta strips up into little ‘roses’, then stand in the tomato sauce. Pack each roll in tightly. Place a bit of tomato sauce inside some/all of the rolls and around the edges to help the pasta cook through. Sprinkle some grated parmesan over the top.
5. BAKE!
Cook in the oven at 180°C for 30 minutes.