149 San Marino – Nidi di Rondine

149 San Marino - Nidi di RondineNidi di Rondine

Swallows Nests, Nidi di Rondine, are a pasta roll up with a wonderful filling.  Bechamel sauce, Emmenthal cheese, and prosciutto are rolled up in lasagna noodles. Place them in a pan and top with marinara sauce and Parmigiano Reggiano cheese then bake.


Each bite has a variety of textures, soft, crispy, oozy, and chewy.  I especially like the crispy baked edges of the pasta.


This recipe has a bit of busy work to it, but the reward is a delicious and very rich and visually stunning dish.  


1 Package lasagna pasta noodles

1 cup bechamel sauce, directions below

3/4 lb. prosciutto or ham, sliced thin

1 1/3 cup Fontina or Emmenthal cheese, thin slices

1 1/2 cups marinara sauce

Parmigiano Reggiano to sprinkle on top


To make the Bechamel:

2 tablespoons (Wondra) flour,

2 tablespoons butter

1 cup milk


2 tablespoons Parmigiano-Reggiano cheese, grated

Whisk milk and flour in a saucepan together, add butter and place pan over moderate high heat.

Keep whisking until sauce thickens. Season with salt and the 2 tablespoons of grated

Parmigiano-Reggiano cheese.

To pre-cook the pasta:

Cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides.

Pre-heat the oven to 375° F.

To fill and assemble the Rosettes:

Coat the bottom of a large baking dish with 1 cup of the marinara sauce.

Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto or ham and cheese on top.

Roll up each in piece into a cylinder. Place them close together cut side up in baking dish.

Continue the process until the dish is full – if you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.

Use kitchen scissors to nick the rolls in a few places and pull out pasta “petals” turning them down a little so they stay open during baking. See picture above.

Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.

Original recipe found here:



Author: martymadeitproductions

A Home Chef's Journey

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