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 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 997kcal
Author Darlene at International Cuisine
Ingredients
Ingredients
12lasagna pasta noodles
¾lbProsciutto di parma sliced thin
1 1/3cupFontina cheesethin slices
12fresh Basil leaves
1 ½cupsmarinara sauce
Parmigiano Reggiano to sprinkle on top
For the Bechamel
3tbspall-purpose flour
2tbspbutter
1 ½cupswhole milk
1/8tspgrated nutmeg
2tbspParmigiano Reggiano cheesegrated
saltto taste
Instructions
Instructions
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.