Nidi di Rondine Image Used Under Creative Commons License From pinterest.com
Citizens, today I give you a recipe from one of the world’s smallest countries – the republic of San Marino!
San Marino, also known as the Most Serene Republic of San Marino, is an enclaved microstate surrounded by Italy, situated on the Italian Peninsula on the northeastern side of the Apennine Mountains. Its size is just over 61 km2 (24 sq mi) and has an estimated population of about 32,000. Its capital is the City of San Marino and its largest city is Dogana. San Marino has the smallest population of all the members of the Council of Europe.
San Marino claims to be the oldest surviving sovereign state and constitutional republic in the world, as the continuation of the monastic community founded on 3 September 301, by stonecutter Marinus of Arba. Legend has it that Marinus left Rab, then the Roman colony of Arba, in 257 when the future emperor Diocletian issued a decree calling for the reconstruction of the city walls of Rimini, which had been destroyed by Liburnian pirates.
San Marino is governed by the Constitution of San Marino (Leges Statutae Republicae Sancti Marini), a series of six books written in Latin in the late 16th century, that dictate the country’s political system, among other matters. The country is considered to have the earliest written governing documents (constitution) still in effect.
The country’s economy mainly relies on finance, industry, services and tourism. Despite having an extremely small economy for a nation state, it is one of the wealthiest countries in the world in terms of GDP (per capita), with a figure comparable to the most developed European regions. San Marino is considered to have a highly stable economy, with one of the lowest unemployment rates in Europe, no national debt and a budget surplus. It is the only country with more vehicles than people!
The cuisine of San Marino is extremely similar to Italian, especially that of the adjoining Emilia-Romagna and Marche regions, but it has a number of its own unique dishes and products.
This delightful San Marino recipe variation on lasagna is delicious! Called nidi di rondine, literally swallow’s nest, this dish has it all. Homemade pasta, tomato sauce, cheese sauce, more cheeses, prosciutto – tell me what’s not to like, Citizens?!
Battle on – The Generalissimo
Ingredients
- 1 package lasagna pasta noodles
- ¾ lb Prosciutto di San Daniele, sliced thin
- 1 1/3 cup Fontina Val d'Aosta cheese, thin slices
- Fresh Basil leaves (optional)
- 1 ½ cups marinara sauce
- 3 year old Parmigiano Reggiano to sprinkle on top
- ***
- Béchamel sauce:
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 ½ cups whole organic milk
- 1/8 tsp grated nutmeg
- 2 tbsp of 3 year old Parmigiano Reggiano cheese, grated
- salt, to taste
Instructions
- For the béchamel, whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat. Keep whisking until sauce thickens. Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.
- To pre-cook the pasta, cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides. Pre-heat the oven to 375°F.
- To fill and assemble the 'swallows nests', coat the bottom of a large baking dish with 1 cup of marinara sauce. Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
- Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full. If there's space left, use crumpled balls of foil to fill in the space and keep the rolls upright.
- Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.
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Ann Davies says
August 11, 2016 at 9:58 AMLooks wonderful
Katherine Pierce says
August 11, 2016 at 2:56 PMNidi di rondine… lasagne sono a pasta stesa
Franca Bitetto says
August 11, 2016 at 8:17 PMGarantisco…sono buonissimi!!!
Vincenzo Capurso says
August 12, 2016 at 2:41 AMMi dispiace ma…
io mangio solo ciò che capisco cos’è! 🙂