Nidi di Rondine

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

Servings: 6 servings

Country of Origin: San Marino

Description

Baked pasta rolls ("swallow's nests") made of fresh pasta sheets stuffed with cooked ham, melted cheese, spinach, and béchamel sauce.

Presentation & How It's Eaten

Served hot directly from a baking dish, presenting as individual spiral rolls cut open to show swirling layers.

Ingredients

• 12 sheets fresh egg pasta lasagna sheets

• 8 oz cooked ham, sliced thin

• 8 oz Fontina or Swiss cheese, sliced thin

• 1 cup cooked spinach, squeezed dry and chopped

• 2 cups béchamel sauce

• 1/2 cup tomato passata

• 1/2 cup Parmigiano-Reggiano, grated

• 2 tbsp butter

Step-by-Step Directions

1. Par-boil Pasta: Cook fresh pasta sheets in boiling salted water for 1 minute; drain on towels.

2. Assemble Rolls: Spread a thin layer of béchamel over pasta sheets, cover with ham, Fontina cheese, and chopped spinach.

3. Roll & Slice: Roll sheets up tightly into logs. Cut logs into 1.5-inch round pinwheel wheels (nidi).

4. Arrange: Layer bottom of baking dish with tomato sauce and remaining béchamel. Place pasta rolls cut-side up in dish.

5. Bake: Sprinkle grated Parmigiano cheese and butter dots over top. Bake at 375°F (190°C) for 25 minutes until bubbly and golden.

Optional

• Mushroom Swap: Substitute ham with sautéed porcini mushrooms for a vegetarian version.

Cooking Tips

• Dry Spinach Well: Ensure cooked spinach is squeezed completely dry so water doesn't soften the pasta rolls.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~480 kcal

• Total Fat: 26g

• Saturated Fat: 14g

• Cholesterol: 95mg

• Sodium: 720mg

• Total Carbohydrates: 38g

• Dietary Fiber: 2g

• Sugars: 4g

• Protein: 24g