Nidi di rondine (San Marino Baked Pasta Nests with Ham and Cheese)
In short: Fresh pasta sheets rolled around ham and cheese, sliced into spirals and baked in meat sauce and béchamel until golden and bubbling. It takes about 2 h 40 min in total and makes 6 servings.
- Prep
- 1 h 10 min
- Cook
- 1 h 30 min
- Resting
- 40 min
- Total
- 2 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 660 kcal
Nidi di rondine means swallows' nests, and the name fits: sheets of fresh egg pasta are spread with ham and cheese, rolled up like a jelly roll and sliced into spirals that look like little nests. They are packed into a dish, covered with meat sauce and a little béchamel, sprinkled with Parmesan and baked until bubbling. It is a favorite first course in San Marino and a good dish to make ahead for a crowd.
Instructions
- Make the pasta: mound the flour on a clean surface, make a well and add the eggs and salt. Whisk with a fork, drawing in the flour, then knead for 8 to 10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
- For the sauce, cook the onion, carrot and celery in the olive oil for 8 minutes. Add the beef and brown for 8 minutes, breaking it up. Stir in the tomato paste, tomatoes, water, bay leaf and salt, then simmer gently for 40 minutes until thick. Remove the bay leaf.
- For the béchamel, melt the butter, stir in the flour for 1 minute, then whisk in the milk gradually. Cook, stirring, for 6 to 8 minutes until it coats the spoon. Season with salt and nutmeg.
- Roll the pasta dough very thin, about 1.5 mm (1/16 in), and cut into 6 rectangles about 15 x 25 cm (6 x 10 in). Boil them in salted water for 1 minute, lift into cold water and lay flat on clean kitchen towels.
- Cover each sheet with ham, leaving a 1 cm (1/2 in) border, and sprinkle with the cheese. Roll up tightly from a short side. Chill the rolls for 15 minutes, then slice each into 4 pieces about 3 cm (1 1/4 in) thick.
- Heat the oven to 200°C (400°F). Butter a 23 x 33 cm (9 x 13 in) baking dish and spread a thin layer of meat sauce on the bottom. Stand the slices cut side up, side by side, in the dish.
- Spoon the remaining meat sauce over the nests, drizzle with the béchamel and sprinkle with the Parmesan.
- Bake for 25 to 30 minutes, until bubbling and golden on top and hot throughout. Rest for 10 minutes before serving.
Tips
- Store-bought fresh lasagna sheets save an hour. Cook them briefly in salted water until pliable, following the packet, then cut to size and lay them flat before filling.
- Roll the pasta tightly and chill the rolls before slicing with a sharp knife so the spirals keep their shape. You can assemble the dish a day ahead, cover it and bake straight from the fridge, adding 10 minutes.
Questions and answers
What does nidi di rondine mean?
It means swallows' nests. The name describes the spiral slices of rolled pasta, filled with ham and cheese, that look like small nests once baked.
Can I use cured ham such as prosciutto?
Yes, but cooked or lightly smoked ham is the usual choice. If you use salty cured ham, cut the salt in the sauce and use thin slices so the roll stays tight.
Can I freeze nidi di rondine?
Yes. Assemble the dish without baking, wrap it well and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding about 10 minutes.
How long does it take to make Nidi di rondine (San Marino Baked Pasta Nests with Ham and Cheese)?
About 2 h 40 min in total: 1 h 10 min of preparation and 1 h 30 min of cooking.
How many calories are in Nidi di rondine (San Marino Baked Pasta Nests with Ham and Cheese)?
About 660 kcal per serving, with 34 g of protein, 52 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 660 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 52 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
