Swallow's Nests (Nidi di rondine)
Pasta and Pizza • Italian
Description
Swallow's Nests (Nidi di rondine)
Ingredients
- Wheat Flour 10 oz
- Chocolate eggs 3 pieces
- Olive Oil 0 fl oz
- Ham 15 oz
- Fresh Mushrooms 10 oz
- Edam Cheese 10 oz
- Butter 0 oz
- Grated Pecorino Pepato Cheese 5 oz
- Glutinous Rice Flour 0 oz
- Milk 15 fl oz
- Ground Nutmeg a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the dough. Pile the flour, make a well in the center, crack the eggs into it, add a pinch of salt and olive oil, then mix everything thoroughly first with a fork, then with your hands.
Step 2
When you have an elastic dough, place it in the refrigerator (for at least 1 hour).
Step 3
Divide the dough into 2 parts and roll each part into a rectangle about 1-2 mm thick. If the sheets are too stiff, dip them in boiling water for 1 minute to soften them.
Step 4
For the béchamel sauce. In a pot, melt the butter and gradually add the flour. You should end up with a cream, into which you slowly pour the milk while continuously stirring. Then add nutmeg, salt, and let it simmer on low heat for another 10 minutes.
Step 5
Spread béchamel sauce on each rectangle of dough. Then place thinly sliced ham, sprinkle with finely chopped mushrooms, and layer with cheese, then top with grated Parmesan.
Step 6
Roll the pasta into a log and cut into pieces about 4-5 cm thick.
Step 7
Place the rolls in a baking dish and fill each gap with béchamel sauce. Sprinkle with Parmesan.
Step 8
Bake in a preheated oven at 180 °C (350 °F) for 35-40 minutes, until a golden crust forms.
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