Nidi di Rondine, literally "swallow's nests", are rolled, filled sheets of pasta that are sliced and gratinated in the oven with sauce and cheese. The result is juicy, creamy and finished with an appetising crust — ideal for the pizza oven.
What are Nidi di Rondine?
The shape is created by rolling filled pasta sheets into logs and slicing them. The small "nests" are set close together in the dish, covered with sauce and baked.
Ingredients
- 400 g egg pasta dough
- 500 g béchamel sauce
- 500 g tomato sauce
- 200 g cooked ham
- 200 g mozzarella
- 50 g Parmigiano
- 1 pinch of nutmeg
- knobs of butter
Preparation, step by step
Prepare the dough
- Roll out the egg pasta dough and cut into squares of about 25 × 25 cm.
- Briefly cook the pasta sheets in well‑salted water, drain and lay them on a linen cloth.
Make the filling
- Cut the cooked ham, mozzarella and Parmigiano into small pieces.
- Mix with a pinch of nutmeg.
Roll, slice, assemble
- Spread the filling on the pasta sheets and roll lengthwise into logs (similar to cannelloni).
- Slice the rolls — this creates the "swallow's nests".
- Grease a baking tray or an ovenproof dish with a little butter. Spread a first layer of béchamel and tomato sauce in the dish.
- Arrange the slices snugly side by side. Cover with the remaining béchamel and tomato sauce, sprinkle with grated Parmigiano and dot with knobs of butter.
Baking in the pizza oven
Bake in a preheated Fontana oven at 320–350 °C for about 30 minutes, until the surface is golden brown. Baking time can vary depending on the oven, its position and the intensity of the top heat — visual checking is useful.
Note: In the pizza oven the intense top heat produces a particularly attractive gratin. Use suitable, ovenproof dishes and work quickly so the temperature in the cooking chamber remains stable.
Serving
Allow the nests to rest briefly before plating so the sauces and cheese can set. They work well as a hearty main course or as a generous starter.
