Nidi di Rondine (Swallow’s Nests)

Swallow's Nests

COUNTRY:

Hailing from the Most Serene Republic of San Marino, Nidi di Rondine is a a flavourful pasta dish. These little pasta roses are all gooey with cheese, cheese, and a bit more cheese, all wrapped up with some prosciutto ham and cooked in a simple marinara sauce.

We cheated and used some lasagne sheets from Tesco, but you could of course make your own pasta if so inclined.

Time: 50 mins   /   Serves: 4   /   DIFFICULTY: Medium

Ingredients
250g fresh lasagne sheets
90g prosciutto, thinly sliced
200g emmental cheese, thinly sliced
FOR THE BECHAMEL SAUCE
30g butter
30g plain flour
100ml milk
50g parmesan cheese, finely grated
FOR THE TOMATO SAUCE
500g passata
2 garlic cloves, crushed
1 small onion, diced
Olive oil
Salt & pepper
Steps
  • 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.

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