Week 41 - San Marino and Syria

What a combination! San Marino a tiny little state that over the centuries has held on to its independence, and Syria (at time of writing Oct 2017) a place that even Lonely Planet hasn't got an entry about and advises to avoid at all cost.

However, my sister-in-law lives in Lebanon and she has been to Syria several times, saying that the place and people are just as nice as anywhere else. She gave me a wonderful recipe book, and in side there I found a lamb dish.

Pasta Roses with Cheese & Ham

Serves 6-8
Nidi di Rondine -” Swallow’s Nests” is a popular pasta dish in San Marino. It is a quick way of making a filled pasta. It is pretty and looks difficult to make but isn’t ! The classic rosettes are filled with a little béchamel sauce sprinkled with Parmigiano-Reggiano and topped with sliced cooked ham and fontina cheese.
Ingredients:

• 1 Package lasagna pasta noodles
• 1 cup béchamel sauce, directions below
• 3/4 lb. prosciutto or ham, sliced thin
• 1 1/3 cup Fontina or Emmenthal cheese, thin slices
• 1 1/2 cups marinara sauce
• Parmigiano Reggiano to sprinkle on top

Directions:
To make the Béchamel:

• 2 tablespoons (Wondra) flour,
• 2 tablespoons butter
• 1 cup milk
• salt
• 2 tablespoons Parmigiano-Reggiano cheese, grated

Whisk milk and flour in a saucepan together, add butter and place pan over moderate high heat.
Keep whisking until sauce thickens. Season with salt 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 Rosettes:
Coat the bottom of a large baking dish with 1 cup of the marinara sauce.
Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto or ham and 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 you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.
Use kitchen scissors to nick the rolls in a few places and pull out pasta “petals” turning them down a little so they stay open during baking. See picture above.
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.
Source: https://jovinacooksitalian.com/2012/10/31/the-cuisine-of-italy-san-marino/ (accessed Nov 2017)