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Nidi Di Rondine

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour
Course: Main Course
Cuisine: Sammarinesi
Keyword: Pasta, Prosciutto
Servings: 12 Rolls/Roses

Ingredients

Bechamel Sauce

  • 3 tbsp All Purpose Flour
  • 2 tbsp Butter
  • 1 ½ cups Milk
  • ⅛ tsp Grated Nutmeg
  • Salt to taste
  • ¼ tsp Black Pepper
  • 2 tbsp Parmigiano Reggiano grated
  • 1 tbsp Garlic minced

Remaining Ingredients

  • 12 Lasagna Noodles
  • 1 ½ cups Marinara/Tomato Sauce jarred or your own
  • Italian Seasoning to taste
  • ¾ lb Prosciutto sliced thin
  • Parmigiano Reggiano grated, to taste
  • 12 Fresh Basil Leaves and/or 36 Fresh Spinach Leaves
  • 1 ⅓ cup Fontina or Mozzarella Cheese thin slices

Instructions

Bechamel Sauce

  • Let your milk come to room temperature or close to it in a measuring cup for about 20 minutes or so before starting, you can leave your butter out too so it melts faster.
  • Whisk flour and butter in a pan over moderate high heat, it’ll look like crumbles of pie crust when ready, about 5 minutes.
  • Add your milk in small pours, not all at once to prevent clumping, just a bit at a time while stirring. Continue stirring as sauce thickens another 7-10 minutes or so, or more if needed depending on heat, pan, milk used, etc.
  • When sauce coats the back of a spoon or a silicone whisk, season with salt, pepper, nutmeg, minced garlic and the grated Parmigiano-Reggiano cheese. Stir to combine and until cheese melts and sauce thickens more, 2-3 minutes.
  • Remove from heat and set aside, move to a measuring cup if you want to keep out of hot pan.

Pasta

  • Cook a few lasagna pieces at a time in salted boiling water. I cook 6 at a time.
  • Remove with a slotted spoon and place on kitchen towels.
  • Turn them over to dry on both sides after 5 minutes or so.

Assembly and Baking

  • Pre-heat the oven to 375°F.
  • Coat the bottom of a large baking dish with some of the marinara/tomato sauce. Keep the rest to use as a dip or drizzle when serving.
  • Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and Italian seasoning.
  • Place slices of prosciutto on top, then follow with basil and/or spinach.
  • Add slices of cheese on top, rip in half if necessary to spread throughout strips.
  • Roll up each in piece into a cylinder and lay in the pan so you can see the swirl. It will resemble a rose.
  • 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.
  • Bake for 30 minutes or until the top of the “roses” are crisp and golden.