Nidi di Rondine
Tender lasagna sheets layered with ham and melted cheese, rolled into spirals, stood upright like little nests, and baked under a blanket of creamy béchamel and golden Parmesan — a classic Italian comfort dish from Emilia-Romagna that's as charming as its name.
| Amount | Ingredient |
|---|---|
| Calories | 580 kcal |
| Protein | 36 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Sodium | 920 mg |
| Sugar | 6 g |
For the Béchamel
For the Pasta & Filling
📋 Preparation
Step 1 — Make the béchamel
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes — the mixture should bubble but not brown. Gradually whisk in the warm milk. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3 to 4 minutes. Season with salt, pepper, and nutmeg. Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming.
Step 2 — Cook the lasagna sheets
Bring a large pot of generously salted water to a boil. Cook the lasagna sheets according to the package directions until just al dente — they should be pliable but not mushy, about 30 seconds to 1 minute less than the recommended time since they will finish cooking in the oven. Drain and lay the sheets flat on a clean kitchen towel or parchment paper in a single layer. Pat dry with paper towels.
Step 3 — Assemble the rolls
Take one lasagna sheet and lay it flat on a work surface. Arrange a layer of ham slices over the entire surface, then a layer of mozzarella or fontina. Starting at one short end, roll the sheet tightly into a log. Repeat with the remaining sheets. Using a sharp knife, cut each log crosswise into 1¼- to 1½-inch (3 to 4 cm) pieces — these are your "nidi" (nests).
Step 4 — Arrange in the dish
Preheat the oven to 350°F (180°C). Lightly butter a 9×13-inch (or similar) baking dish. Stand each pasta roll upright in the dish, cut-side up, packing them snugly together so they hold their shape during baking. Spoon the béchamel sauce evenly over the tops, letting it settle between the rolls. Sprinkle with the grated Parmigiano-Reggiano.
Step 5 — Bake
Bake for 25 to 30 minutes, until the sauce is bubbling and the top is golden brown. For extra color, switch the oven to broil for the final 2 to 3 minutes. Let rest for 5 to 10 minutes before serving — this allows the rolls to set for clean presentation.
👨🍳 Chef's Tips
- Keep them upright: Pack the rolls tightly in the dish so they don't unfurl during baking. If needed, nestle a small ramekin or loose ball of foil in any gaps.
- Cheese swaps: Fontina gives a silkier, more melt-in-the-mouth texture; mozzarella (fresh, well-drained) delivers classic stringy pull. A mix of both is ideal.
- Make ahead: Assemble the nests in the dish, cover with béchamel, and refrigerate up to 24 hours ahead. Add 10 minutes to the bake time if going in cold.
- Leftover béchamel: Thin with a splash of milk and use over vegetables or another pasta bake. It freezes well for up to 3 months.
- No lasagna sheets? Use fresh pasta sheets cut into 4×5-inch rectangles, or large manicotti tubes snipped open and used as flat wrappers.
🍷 Wine Pairing
A crisp, unoaked Pinot Bianco or a light-bodied Lambrusco (served slightly chilled). The wine's bright acidity cuts through the creamy béchamel and rich cheese, while gentle fruit notes complement the ham without overpowering it. Serve at 50–55°F (10–13°C).
📊 Nutrition (per serving — about 4 to 5 nests)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.