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Nidi di Rondine

Name: Nidi di Rondine
Total time: 90 min
Yield: Serves 6
Cuisine: San Marino
Ingredients: 8 leaves Lasagna Sheets; 150g Ham; 150g Melting Cheese; 40g Butter; 40g All-purpose flour; 500ml Milk; 1/2 can Canned tomatoes; A pinch Nutmeg; 40g Parmesan cheese; A pinch Salt

Main Dish

⏱ 90 min

👥 Serves 6

Difficulty ⭐⭐

Fresh pasta rolled around ham and cheese and baked — San Marino's 'swallow's nests.'

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📖 The Story Behind This Dish

Nidi di rondine means 'swallow's nests': thin fresh pasta is spread with ham, cheese, and béchamel, rolled up, sliced into rounds, and baked under tomato sauce and béchamel. It's named for the spiral cross-section that looks like a nest. A feast for Sammarinese Sundays and celebrations.

🌆 Where it's eaten: On a Sunday in a Sammarinese home, spiral pasta rounds packed in an ovenproof dish come out golden and are carried to the table.

🥕 Ingredients (serves 6)

Lasagna Sheets 8 leaves
Ham 150g
Melting Cheese 150g
Butter 40g
All-purpose flour 40g
Milk 500ml
Canned tomatoes 1/2 can
Nutmeg A pinch
Parmesan cheese 40g
Salt A pinch

👩‍🍳 Instructions

Cook butter and flour, gradually add milk to make béchamel, and add nutmeg and salt.
Boil the lasagna sheets, lay them out, and top with a little béchamel, ham, and cheese.
Roll up from the edge and slice into 3cm rounds.
Spread canned tomatoes in an ovenproof dish and arrange the rounds cut side up.
Top with béchamel and Parmesan and bake at 200°C for 25 minutes.

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