Nido di Rondine

Rolled pasta baked with ham, cheese and tomato.

Ingredients

• 500 g Fresh pasta sheets
• 250 g Ham
• 300 g Cheese
• 2 cups Béchamel sauce
• 1 cup Tomato sauce
• ¾ cup Parmesan cheese
• 3 tbsp Butter
• 1 tsp Nutmeg
• 1 tsp Salt

Method

1. Blanch the pasta — Cook the sheets briefly and lay them flat on cloths.
2. Fill — Spread each sheet with béchamel, ham and cheese.
3. Roll and cut — Roll up tightly and cut into thick rounds — these are the swallow's nests.
4. Arrange — Stand them upright in a buttered dish.
5. Sauce — Spoon tomato sauce and remaining béchamel over and top with parmesan.
6. Bake — Bake at 190°C for 30 minutes until bubbling and browned.
7. Nido di Rondine is ready — Rest 10 minutes before serving.

More San Marino recipes

• Torta Tre Monti
• Passatelli in Brodo