Seriously, we absolutely loved this recipe.  It was a large pasta noodle that was smothered in an amazing bechamel sauce then topped with fontina cheese and more cheese and a slice of prosciutto and basil leaves.  All this is wrapped up into a roll that is supposed to look like swallows nest pasta.   A marinara is in the bottom of the baking dish and some put on top with, yes, some more cheese.  It is baked and served warm.

We actually had some left over and it was even better the next day, I think a lot of pasta dishes are like that, don’t you?

Did you know that the constitution of San Marino, enacted in 1600, is the world’s oldest constitution still in effect?  If you would like to learn more about this tiny little country be sure to check out “Our Journey to San Marino“.  It is also known as “the most Serene Republic of San Marino”.. You will also find more delicious and authentic recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free.  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

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Swallows Nest Pasta (Nidi di Rondine)

A heavenly bite of pasta that when baked resembles a swallows nest, an authentic recipe from San Marino

Course Main Course

Cuisine Sammarinese, San Marino

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Calories 997 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients

• 12 lasagna pasta noodles
• ¾ lb Prosciutto di parma sliced thin
• 1 1/3 cup Fontina cheese thin slices
• 12 fresh Basil leaves
• 1 ½ cups marinara sauce
• Parmigiano Reggiano to sprinkle on top

For the Bechamel

• 3 tbsp all-purpose flour
• 2 tbsp butter
• 1 ½ cups whole milk
• 1/8 tsp grated nutmeg
• 2 tbsp Parmigiano Reggiano cheese grated
• salt to taste

Instructions

Instructions

For the béchamel

1. Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat.
2. Keep whisking until sauce thickens.
3. Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.

To prepare the pasta noodles

1. Cook a few lasagna pieces at a time in salted boiling water.
2. Remove with a slotted spoon and place on kitchen towels.
3. Turn them over to dry on both sides.
4. Pre-heat the oven to 375°F.

Putting it all together

1. Coat the bottom of a large baking dish with 1 cup of marinara sauce.
2. Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
3. Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full.

Nutrition Facts

Swallows Nest Pasta (Nidi di Rondine)

Amount Per Serving

Calories 997 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 26g163%

Cholesterol 133mg44%

Sodium 1532mg67%

Potassium 809mg23%

Carbohydrates 78g26%

Fiber 4g17%

Sugar 12g13%

Protein 39g78%

Vitamin A 1240IU25%

Vitamin C 6.7mg8%

Calcium 409mg41%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

I was able to find a rabbit in the frozen section of my local Asian market.  Honestly I was a little hesitant to make it as I just love watching rabbits play all around where I live.  In my quest for authentic recipes, I decided to go for it.  If you are adverse to cooking a rabbit, this recipe would also be wonderful with chicken, just use chicken pieces on the bone.

The first thing I had to figure out was how to cut the rabbit up.  I did a search on youtube and found several informative sites to guide me.  It was pretty much the same theory as cutting up a chicken, cutting in between joints.  I managed to get it cut up into about 8 small pieces.  If you are not making to many other dishes to go with this, I would recommend 1 rabbit for 2-3 people.  I made it for four which was fine because I had made several other dishes as well, but it would probably not have been enough it was the solo dish.

I also highly recommend seasoning the rabbit the night before you plan to cook it.  It really helps impart a wonderful flavor to the rabbit.  When you cook it the fennel and onion will make your kitchen smell heavenly. I think it would be lovely with a side of garlicky mashed potatoes as well. The fennel and onions are served with the rabbit as the veggies. In the end, I really think you will love this roast rabbit and fennel recipe.

Did you know that the tiny country of San Marino is completely surrounded by Italy, it has only one neighbor.  If you would like to learn more about the tiny country of San Marino be sure to check out “Our Journey to San Marino“.  You will also find more delicious and authentic recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

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Roast Rabbit and Fennel (conigilio al forno con Finnoccio)

Roast rabbit and fennel might seem like an adventurous dish for some, but I was pleasantly surprised. You just might find that rabbit is pretty tasty.

Course Main Course

Cuisine Sammarinese, San Marino

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

marinade 12 hours

Total Time 14 hours 45 minutes

Servings 4

Calories 512 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients

• 1 rabbit cut into 8 pieces
• or 8 chicken thighs

Seasoning the Rabbit

• 2 large cloves of garlic
• 2 sprigs of rosemary
• 1/2 t. salt
• 1/8 t. pepper
• 1 Tablespoon olive oil

Cooking the Rabbit

• 2 bulbs fennel cut into 1 wedges
• 1 large onion cut into 1 wedges
• 3 oz. pancetta minced
• 2 cloves of garlic split
• 1 t. fennel seeds
• 1/2 c. coarsely chopped fennel leaves
• 4 extra virgin olive oil
• salt and freshly ground pepper to taste
• 1/2 c. white wine

Pan Sauce

• 1/4 c. white wine
• 1/2 c. chicken stock

Instructions

Instructions

1. Put the seasoning ingredients into a blender to make a paste.
2. Rub on the rabbit pieces, and refrigerate overnight in a zip lock.
3. Preheat the oven to 350. Use a roasting pan or baking dish large enough to hold the rabbit pieces and onions and fennel.
4. Place fennel, onion, pancetta, garlic, and fennel seeds around and between the pieces, and put half the fennel leaves on top.
5. Sprinkle with olive oil, salt and pepper.
6. Roast 30 minutes.
7. Add wine, and roast for another hour.
8. Baste every 15 minutes with pan juices. If pan becomes too dry, add more wine or water.
9. Raise the heat to 450.
10. Cook 15 more minutes until rabbit becomes golden brown.
11. Turn rabbit pieces, and roast another 15 minutes, basting once more.
12. The fennel and onions should be tender and nicely browned.
13. Transfer rabbit and vegetables to a heated platter and keep warm in the oven while you make a sauce.
14. Set the roasting pan over burners on high heat, and de-glaze with the wine and stock.
15. Scrape any brown pieces from pan and boil down liquid to about half.
16. De-glaze for 3-5 minutes.

17. Sprinkle the remaining fennel leaves over rabbit as a garnish and serve sauce alongside rabbit.

Nutrition Facts

Roast Rabbit and Fennel (conigilio al forno con Finnoccio)

Amount Per Serving

Calories 512 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 217mg72%

Sodium 48447873mg2106429%

Potassium 11574mg331%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 2g2%

Protein 60g120%

Vitamin A 155IU3%

Vitamin C 17mg21%

Calcium 30102mg3010%

Iron 421.7mg2343%

* Percent Daily Values are based on a 2000 calorie diet.