Nidi di rondine means swallows' nests, which is what these spirals of pasta look like standing side by side in the baking dish. The dish is a Sunday and holiday favorite in San Marino and across Romagna: fresh egg pasta spread with béchamel, layered with ham and cheese, rolled up like a jelly roll, cut into thick wheels and baked. Sammarinese descriptions usually mention smoked ham, beef and a tomato sauce; many Romagna families make it with cooked ham and béchamel alone. Our version honors both, with a light beef and tomato sauce spooned over the top.

It looks considerably more difficult than it is, which is the best kind of dish to bring to a race day lunch. With store bought fresh lasagna sheets, the whole thing comes together in under an hour of work, and it can be assembled the day before.

Beef and tomato sauce

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1/2 small onion
• 1 small celery stalk
• 6 oz (170 g) ground beef
• 1 can (14 oz / 400 g) tomato purée (passata) or crushed tomatoes
• 1/2 teaspoon fine salt
• 1/2 cup (120 ml) water

Béchamel

Ingredients

• 4 tablespoons (55 g) butter
• 1/3 cup (40 g) all purpose flour
• 3 cups (720 ml) whole milk
• 1/2 teaspoon fine salt
• 1 pinch ground nutmeg

Rolling and baking

Ingredients

• 1 lb (450 g) fresh egg pasta sheets
• 1 tablespoon coarse salt
• 8 oz (225 g) prosciutto cotto or smoked ham
• 8 oz (225 g) fontina
• 3/4 cup (75 g) finely grated parmesan
• 1 tablespoon (15 g) butter

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