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Nidi di Rondine: A Heartwarming Italian Pasta Dish for Winter

As the cold grips many regions during the winter months, there is a natural inclination to seek comfort in food. This time of year, known for its dark and dreary days, encourages a deeper dive into hearty recipes that evoke warmth and nostalgia. Among these is the Italian dish known as nidi di rondine, or “swallows’ nests,” which serves as the perfect antidote to winter’s chill.

This beloved pasta dish is characterized by its delicate layering of flavors and textures. Originating from the enchanting microstate of San Marino, nidi di rondine combines sheets of fresh pasta with creamy béchamel, thinly sliced prosciutto cotto, and melted fontina cheese. The rolled pasta is cut into decorative rosettes before baking, creating a visually appealing presentation that is as delightful to eat as it is to behold.

The Essence of Nidi di Rondine

The primary components of nidi di rondine are essential to its identity. The use of prosciutto cotto—cooked ham—adds a mellow flavor that complements the dish without overwhelming it with saltiness. This contrasts sharply with prosciutto crudo, a saltier, uncooked cousin that is not suitable for this recipe.

The creamy béchamel acts as the adhesive for the dish, providing both moisture and a rich sauce that binds everything together. Refrigerating the rolls before cutting them into rosettes helps maintain their shape, resulting in clean, tidy slices that showcase the layered ingredients.

Why It Works

This dish’s reputation as a comfort food is well-deserved. Nidi di rondine evokes the Alpine tradition of melting cheese over hearty dishes like tartiflette and fondue. While it appears labor-intensive, the assembly is straightforward, and the result is rewarding. Every serving delivers the coveted crispy edges that traditional lasagna lovers appreciate.

Tips for Perfecting Nidi di Rondine

Before embarking on your nidi di rondine journey, consider the following tips:

Choose the Right Prosciutto: Prosciutto cotto offers a delicate flavor profile that stands up well in cooking while avoiding excessive saltiness, making it ideal for this dish.

Opt for Fresh Pasta: Fresh lasagna sheets greatly enhance the dish. While making your own pasta can be rewarding, high-quality store-bought options are often sufficient and save time.

Perfect Your Béchamel: A well-crafted béchamel is crucial. Ensure you cook it long enough to eliminate the raw flour taste, and consider adding a pinch of nutmeg—a traditional element in classic Italian béchamel recipes.

Select Your Cheese Wisely: Fontina’s nutty flavor is a fantastic match for this dish. Pair it with Parmigiano-Reggiano for depth and salinity, ensuring your filling stays intact during slicing.

A Recipe to Warm the Soul

This winter, bring the warmth of Italian cuisine to your table with this delightful pasta dish. Nidi di rondine is not just a meal; it’s a comforting embrace in the form of food, perfectly suited for long, chilly nights.

Ingredients

For the Béchamel:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg (optional)

For Assembly:

1 pound fresh lasagna noodles

Vegetable oil for greasing

8 ounces fontina cheese, rinds trimmed

1 cup finely grated Parmigiano-Reggiano, divided, plus extra for garnish

8 ounces prosciutto cotto, torn into pieces

Instructions

Prepare the Béchamel: Melt the butter in a saucepan over medium heat. Whisk in the flour to create a paste, cooking for a minute. Gradually add milk, stirring constantly until combined, then heat until simmering and slightly thickened. Season and stir in nutmeg if desired. Keep warm.

Cook the Pasta: Boil salted water and cook the pasta sheets until just shy of al dente. Transfer to an ice bath, then lightly oil each sheet to prevent sticking.

Assemble the Rosettes: Lay one pasta sheet flat, spread with béchamel, sprinkle with cheese and prosciutto, then roll into a tight jelly roll. Repeat with remaining sheets.

Bake: Preheat your oven, slice each roll, and arrange in a greased baking dish. Top with remaining cheese and bake until golden brown.

Make Ahead and Storage

Baked nidi di rondine can be stored in an airtight container for up to three days. Reheat in the oven covered with foil, then uncover to crisp the top.

Recommended Equipment

To create these delicious rosettes, you will need a Dutch oven, a baking dish, a baking sheet, and a mesh strainer.

This classic Italian dish promises to deliver a sense of warmth and nostalgia, making it an excellent addition to any winter gathering.

Source
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