Swallow's Nests (Nidi di rondine)
6 servings
120 minutes
Swallow's nests (Nidi di rondine) are a charming dish of Italian cuisine that resembles the nests of migratory birds. It embodies the coziness of home dining and the traditions of Emilia-Romagna. Delicate dough soaked in aromatic béchamel sauce envelops ham, mushrooms, and Edam cheese, creating a harmony of textures. Grated Parmesan adds rich depth of flavor while nutmeg brings a subtle spicy accent. These exquisite rolls are browned in the oven to form an appetizing golden crust. The dish is perfect for both festive dinners and cozy family lunches, awakening the warmth of Italian hospitality and the culinary elegance of the region in every bite.
1
We prepare the dough. We pour the flour into a mound, make a well in the center, break the eggs into it, add a pinch of salt and olive oil, then mix everything thoroughly first with a fork, then with our hands.
- Wheat flour: 300 g
- Chicken egg: 3 pieces
- Salt: to taste
- Olive oil: 15 ml
2
When the elastic dough is ready, we send it to the refrigerator (for at least 1 hour).
3
Divide the dough into 2 parts and roll each part into a rectangle 1-2 mm thick. If the sheets are hard, they should be dipped in boiling water for 1 minute to soften.
4
Béchamel sauce. In a pot, melt the butter and gradually add flour to it. As a result, a cream should form, into which we slowly pour milk while continuously stirring. Next, add nutmeg, salt it, and let it simmer on low heat for another 10 minutes.
- Butter: 50 g
- Rice flour: 50 g
- Milk: 500 ml
- Ground nutmeg: pinch
- Salt: to taste
5
Each rectangular dough is brushed with béchamel sauce. Then we add thinly sliced ham, sprinkle with finely chopped mushrooms, and layer with cheese, followed by grated parmesan.
- Ham: 400 g
- Fresh champignons: 300 g
- Edam cheese: 300 g
- Grated Parmesan cheese: 100 g
6
Roll the pasta into a log and cut into pieces 4-5 cm thick.
7
Place the rolls in a baking dish and fill each gap with béchamel sauce. Sprinkle with parmesan.
- Grated Parmesan cheese: 100 g
8
Bake in a preheated oven at 180 °C for 35-40 minutes until a golden crust forms.