nidi di rondine

San Marino · Europe

Baked rolled pasta nests with cheese and browned tops in an oval dish.
nidi di rondine

Nidi di rondine are made by rolling a sheet of fresh egg pasta around a filling, then slicing it into short spirals. Home cook Roberta Magnani describes the name as used in San Marino and Rimini. Her preparation fills the pasta with ricotta and cooked ham, with sautéed mushrooms as an optional addition.[1]

Magnani briefly blanches the pasta sheet, cools and dries it, then spreads on the filling. The rolled pasta is cut into portions and arranged in a baking dish with ragù and béchamel. More sauce and grated cheese cover the rolls before baking, leaving their cut edges visible as the top browns.[1]

References

Sources checked:

  1. Nidi di rondine — Roberta Magnani / La mia cucina romagnola
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