This classic Italian pasta food is the way of adults of ham and cheese

Welcome to the strictest, darkest, mostly boneful times of the year. We went through the astronomical milestone of the winter solstice, and while the days are getting longer, it seems that the cold weather did not receive a reminder. At this point, I exhausted the lists of cozy foods, hearty stews and pressure makers, so I have been deeply immersed in the archive, which I like to think of as “emotional support” recipes. or what the Italians are called “Cibo che scalda il cuore” – the food that heats the heart.

Nidi di Rodine is generally believed to come from the small republic of San Marino in Italy. The pages of the fresh pasta are distributed with a creamy Besciamella (the Italian version of the Béchamel), then the fontina cheese pieces and the thin slices with prosciutto Cotto and Parmigiano-Reggiano. The dough is then twisted like a jelly roll and the little lasagna roses (rosette) are sliced. They say they look like swallows nest, though it seems to me stretching. The variations of these roasted pasta roses are also popular in Italy, where they are different names, including Emilia-Romagna Rosette Emiliane and Rosette Modenesi in Modena.

If this sounds a bit labor intensive, do not get back-the making of Nidi di Rondine is much less complicated than my last rolled lasagna project, Rosette in the ovenbut it is just as profitable. This triggers the winter alpine tradition to melt the cheese on such carbohydrates tankerRaclette, and fondueBut it is relatively easy to assemble, and every portion has the crunchy edges that we all love. Not only the corners, but every piece. And isn't this the best part of lasagna?

Tips and techniques to make and design Nidi di Rondine

There are only a few details worth knowing before you make your own Nidi di Rondine:

Use the appropriate prosciutto. Most often, when people say “prosciutto”, prosciutto crudo, cooked, marinated pork, which is cut by many Crouterie tables. However, for this dish, we want Prosciutto Cotto, which translates it as a “cooked” prosciutto, that is, really like sliced ​​deli ham: very high quality, incredibly delicious sliced ​​deli ham. It has a milder, finer taste than the salty, marinated cousin, and well cooked – not tends to become too salty and leather as the cooked prosciutto crudo can.

The best for pasta is the best. As with most other Lasagna recipes, this dish is best when prepared with fresh pasta pages. You can find it in special markets and in the upper -category grocery stores. Of course you can also make your own lasagna plates From scratch that gives you time to the process but allows you to check the size of the sheets. The choice is yours, but I usually think it is worth the comfort of fresh pasta bought in the store.

Could you use dried lasagna plates? I haven't tested this concrete recipe yet, but I'm pretty sure it works a hint. The most important thing is to avoid over cooking the dough – the very al dente is what you want, so the dough does not turn when baking. (Note that they will not work here because they need to be flexible enough to roll during assembly.)

Bring the Besciamella. The Besciamella is based on the recipe – the basis of adhesive, moisture and cheese sauce. I'm using Daniel's classic Béchamel recipewhich includes the perfect ratio of flour, butter and milk to this food. Be sure to cook for a long time to remove the raw flavor of the flour and ensure the flour time to properly thicken the milk. In the recipe below, the nutmeg plays an optional role, but I definitely suggest you use it; This is part of the classic Béchamel signature flavor, especially in such foods.

Choose the cheese smartly. This recipe requires two cheeses, each playing a basic role. Since this food is not too far from the Alps, alpine style cheese is a natural choice. You want a semi -tough, melted cheese that has a walnut flavor that is not very strong. I recommend the real Fontina from Valle d'Aosta, but Asiago and Gruyère (yes, a Swiss cheese) also work beautifully. The second cheese is Parmigiano-Reggiano, which adds salt and delicious-sweet taste and helps to thicken the sauce, which becomes more letter when the letter melts into the Besciamella. The Parmigiano-Reggiano also helps the filling and the prosciutto Cotto, which is stimulated when the lasagna coils are sliced ​​into rosette and arranged in the baking dish. Feel free to sprinkle it on top – I'm not here to stop it.

If you are still dreaming of sitting in a snowy winter house on a European hill in a winter house, this recipe will undoubtedly provide the warm and friendly voices you are looking for.

Cooking method
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