Swallows Nest Pasta (Nidi di Rondine)
A heavenly bite of pasta that when baked resembles a swallows nest, an authentic recipe from San Marino
- 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
For the béchamel
Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat.
Keep whisking until sauce thickens.
Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.
To prepare the pasta noodles
Cook a few lasagna pieces at a time in salted boiling water.
Remove with a slotted spoon and place on kitchen towels.
Turn them over to dry on both sides.
Pre-heat the oven to 375°F.
Putting it all together
Coat the bottom of a large baking dish with 1 cup of marinara sauce.
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.
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.
Calories: 997kcal | Carbohydrates: 78g | Protein: 39g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 133mg | Sodium: 1532mg | Potassium: 809mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1240IU | Vitamin C: 6.7mg | Calcium: 409mg | Iron: 2.7mg