This Traditional Italian Pasta Dish Is the Grownup Method to Eat Ham and Cheese

Welcome to the dreariest, darkest, most bone-chilling time of yr. We have handed the astronomical milestone of the winter solstice, and whereas the times are getting longer, the chilly climate would not appear to have gotten the memo. At this level, I’ve exhausted my curated lists of cozy meals, hearty stews, and pressure-cooker recipes, so I’ve spent more moderen weeks digging deeper into the archives of what I like to consider as “emotional assist” recipes, or what Italians name “cibo che scalda il cuore”—meals that warms the guts.

A pasta dish made for the coldest days of winter, nidi di rodine is usually believed to hail from the tiny republic of San Marino situated inside Italy. Sheets of contemporary pasta are unfold with creamy besciamella (the Italian model of béchamel), then layered with items of fontina cheese and skinny slices of prosciutto cotto and a sprinkle of Parmigiano-Reggiano. The pasta is then rolled up like a jelly roll and sliced into little lasagna roses (rosette). They’re mentioned to appear like swallows’ nests, although that looks like a stretch to me. Variations of those baked pasta roses are additionally common in Italy, the place they go by completely different names relying on the area, together with rosette Emiliane in Emilia-Romagna and rosette Modenesi in Modena.

If this sounds a bit labor-intensive, do not be deterred—making nidi di rondine is way simpler than my final rolled-lasagna venture, rosette al forno, however equally rewarding. It evokes the winter Alpine custom of melting cheese on carbs like tartiflette, raclette, and fondue, however it’s comparatively straightforward to assemble, and each serving has these crispy edges all of us love. Not simply the corners, however each piece. And is not that one of the best a part of lasagna?

Ideas and Strategies for Making and Shaping Nidi di Rondine

There are only a few particulars value figuring out earlier than making your individual nidi di rondine:

Use the precise prosciutto. Most frequently when folks say “prosciutto,” they’re referring to prosciutto crudo, the raw, cured pork leg that is a staple of many charcuterie boards. For this dish, although, we would like prosciutto cotto, which interprets as “cooked” prosciutto, which is to say, it is actually like sliced deli ham: very high-quality, extremely scrumptious sliced deli ham. It has a milder, extra delicate taste than its saltier cured cousin, and it handles being cooked effectively—it is not susceptible to changing into overly salty and leathery the way in which cooked prosciutto crudo can.

On the subject of pasta, contemporary is finest. As with most different lasagna recipes, this dish is finest when made with contemporary sheets of pasta. You could find it pre-made at specialty markets and higher-end grocery shops. After all you may as well make your individual lasagna sheets from scratch, which provides time to the method however lets you management the dimensions of the sheets much more. The selection is yours, however I typically contemplate the comfort of store-bought contemporary pasta value it.

Might you utilize dried lasagna sheets? I have not examined this particular recipe with it, however I really feel pretty sure it might work in a pinch. The bottom line is to keep away from overcooking the pasta—very al dente is what you need so your pasta would not flip to mush when it is baked. (Additionally notice that no-boil lasagna sheets will not work right here, because you want them to be versatile sufficient to roll throughout meeting.)

Good your besciamella. The besciamella is the muse of the recipe—the glue, the moisture, and the bottom for the tacky sauce. I exploit Daniel’s basic béchamel recipe, which incorporates the proper ratios of flour, butter, and milk for this dish. Be sure that to cook dinner it lengthy sufficient to each take away the flour’s uncooked taste and to offer the flour time to correctly thicken the milk. Within the recipe under, the nutmeg is listed as non-compulsory, however I would strongly suggest utilizing it; it is a part of the signature taste of a basic béchamel, particularly one utilized in dishes like this.

Select your cheese properly. This recipe calls for 2 cheeses, every enjoying a vital function. Since this dish originates not too removed from the Alps, an Alpine-style cheese is the pure selection. You need a semi-hard, meltable cheese with a nutty taste that is not overpowering. I like to recommend actual fontina from Valle D’Aosta, however asiago and Gruyère (sure, a Swiss cheese) additionally work superbly. The second cheese is Parmigiano-Reggiano, which provides saltiness and a savory-sweet taste and helps thicken the sauce that types because the fontina melts into the besciamella. Parmigiano-Reggiano additionally helps preserve the filling—together with your prosciutto cotto—from oozing out when the lasagna rolls are sliced into rosettes and organized within the baking dish. Be happy to sprinkle further on high—I am not right here to cease you.

In case you’re nonetheless dreaming of sitting inside a snowy winter lodge on a European mountain this winter, this recipe will undoubtedly present the nice and cozy and comfortable vibes you are searching for.

Prepare dinner Mode
(Preserve display screen awake)