Nidi di Rondine (Swallows' Nests) is a traditional Sammarinese (from San Marino) recipe for a classic dish of cheese, ham, mushrooms and beef mixed with tomato sauce and rolled in boiled pastry before being sliced, arranged in a baking dish and baked in bechamel sauce. The full recipe is presented here and I hope you enjoy this classic Sammairnese version of: Swallows' Nests (Nidi di Rondine).
Heat a little olive oil in a pan, slice the mushrooms then add to the pan along with the beef and fry in the oil until tender. Take off the heat, mix in the tomato sauce and set aside.
Bring a pan of salted water to a boil, add the pastry and blanch for 1 minute. Remove from the pan and drain. Turn the pastry out onto a floured work surface, dust with four then stretch.
Cover the surface of the dough with the prosciutto, cooked mushrooms and beef mix and the grated or diced Mozzrella cheese. Roll the pastry Swiss (jelly) roll fashion into a log then use a sharp knife to slice into discs about 4cm thick. Place these on a lightly-greased baking dish then pour the béchamel sauce over the top. Scatter grated Parmesan cheese over the top then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown and cooked through.
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