Recipe: Nidi di Rondine

Recipe: Nidi di Rondine

Nidi di Rondine - that's swallow's nests. A treat for all pasta fans.

Nidi di Rondine


400 g egg pasta dough
500 g bechamel sauce
500 g tomato sauce
200 g cooked ham
200 g mozzarella
50 g Parmigiano
1 pinch of nutmeg
pinch of butter flakes


Roll out the pasta dough and cut squares 25 x 25 cm in size. Boil in salted water, drain and place on a linen cloth.
Cut the ham, mozzarella, Parmigiano and nutmeg and mix. Stuff the pasta and roll into a kind of cannelloni. Slice the cannelloni to make little pinwheels. Butter a baking tray, spread a layer of bechamel sauce and tomato sauce and arrange the pinwheels. Spoon the remaining bechamel and tomato sauce on top and sprinkle with grated Parmigiano and butter flakes. Cook in the Fontana oven at 320-350° C for approx. 30 minutes.