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Nidi di Rondine

Name: Nidi di Rondine
Total time: 110 min
Yield: 6 servings
Cuisine: Sammarinese
Ingredients: 400 g plain flour; 4 eggs; 1 tsp salt, for the pasta; 300 g prosciutto cotto, sliced; 300 g fontina or young cheese, sliced; 100 g parmesan, grated; 60 g butter; 60 g plain flour, for the sauce; 800 ml whole milk; 150 ml passata; salt, white pepper and nutmeg, to taste

Swallow's nests: fresh pasta rolled around ham and cheese, sliced into spirals and baked in béchamel...

Ingredients

400 g plain flour

4 eggs

1 tsp salt, for the pasta

300 g prosciutto cotto, sliced

300 g fontina or young cheese, sliced

100 g parmesan, grated

60 g butter

60 g plain flour, for the sauce

800 ml whole milk

150 ml passata

salt, white pepper and nutmeg, to taste

Method

Make the pasta: work the flour, eggs and salt into a firm dough, knead it 10 minutes until smooth, and rest it wrapped for 30 minutes.

Roll it out into two large rectangles about 1 mm thick. Thin matters here - a thick sheet makes a heavy nest that will not hold its spiral.

Blanch the sheets one at a time in boiling salted water for 40 seconds, then lift them into cold water and lay them flat on a cloth to dry.

Lay the ham and cheese over each sheet in an even layer, leaving a clear border along the far edge so the roll can seal.

Roll each sheet up tightly from the long side into a log, pressing as you go so there are no air pockets.

Chill the rolls for 30 minutes before you cut them. This is the step that decides whether you get nests or flattened ovals - a warm roll squashes under the knife.

Make the béchamel: melt the butter, cook the flour in it for 2 minutes, then whisk the milk in gradually and simmer until it coats a spoon. Season with salt, white pepper and nutmeg.

Slice the chilled rolls into 3 cm rounds with a sharp knife and stand them cut side up in a buttered dish, packed close so they hold each other upright.

Spoon béchamel over and around them, dot a little passata between the nests, and scatter the parmesan over the top.

Bake at 190°C for 30-35 minutes until browned and bubbling, then rest 10 minutes before serving so the nests set and lift out whole.