San Marino: Nidi Di Rondine (aka Swallow’s Nest Pasta Roses), and Salad of Arugula and Butternut Pumpkin with Pomegranate Dressing
The European country of San Marino, is tiny but mighty. Perched on the north-eastern side of the Apennine Mountains, The Most Serene Republic of San Marino (as it is officially known), is a 61 square kilometre wonderland packed with fairy-tale stone castles, towers and palaces. On a clear day this hidden gem offers sweeping views across to the Adriatic Sea. Entirely surrounded and landlocked by Italy, San Marino is the only Renaissance microstate to have carried on past the unification of Italy. Founded in 301 AD This micro nation is claimed to be the oldest surviving Republic in the World.
The cuisine of San Marino is predominantly Mediterranean, emphasizing fresh and locally grown produce, pasta, and cheese. It shares associations with the adjoining Emilia-Romagna and Marche regions in Italy, yet the culinary practices of San Marino have their own distinctive character. Sammarinese chefs are passionate about cooking traditional dishes that go back in time for centuries and attention to detail is important in San Marino cuisine. |
Our San Marino Menu included
Nidi Di Rondine – Swallow’s Nest Pasta Roses
and
Roasted Butternut Pumpkin and Arugula Salad
With
Pomegranate Dressing
SWALLOW’S NEST PASTA – NIDI DI RONDINE
These are little roses of baked pasta filled with cheese, prosciutto, white sauce and tomato sauce. They are like tiny lasagne flowers. It sounds complicated but actually I think Nidi Di Rondine is simpler to make than lasagne. It is also easier to share, prettier to look at and a bit crisper than Lasagne.
Ingredients:
· 12 sheets of fresh lasagne pasta cut in thirds longways
· 24 to 36 paper thin slices of Prosciutto
· 24to 36 thin slices of Fontina Cheese – or a swiss cheese such as Emmenthal
· 100 gm aged Parmigiano Cheese – freshly grated
For the Tomato Marinara Sauce
· 700 gm jar of Passata Sauce
· 1 small onion, finely diced
· 3 tsp crushed garlic
· 3 tbs olive oil
· 1 tbs fresh chopped basil and oregano – or 1 tsp dried Italian herbs
· Salt and Pepper to taste
For the Béchamel Sauce
· 50 gm butter
· 3 heaped tbs plain flour
· 2 pinches ground Nutmeg
· 1 ½ cups milk
· 3 tbs aged Parmigiano Cheese – freshly grated
· 2 pinch salt - or to taste
· 1 pinch finely ground white pepper - or to taste
Method:
For the Tomato Marinara Sauce
1. Begin by making the Tomato Marinara Sauce
2. Place the oil in a medium size pot and sauté the onion until transparent
3. Add the garlic and sauté a little as well
4. Add the Passata, herbs salt and pepper, stir well and bring to a simmer
5. Simmer for about 10 minutes stirring often with a wooden spoon until all the flavours have combined
6. Adjust seasoning to taste
For the Béchamel Sauce
1. Once the marinara sauce starts to simmer begin making the béchamel sauce
2. First you will make what is called a blonde roux
3. Melt the butter in a medium size pot
4. Sprinkle in the flour and nutmeg and mix rapidly with a wooden spoon to combine using a low to medium heat until butter and flour have combined
5. Keep stirring this mix over low heat until it begins to have a ‘sandy’ consistency
6. Now pull the pot off the heat and pour in a few tablespoons of milk
7. Begin mixing the milk into the roux over a very low heat
8. Once the roux has taken on all the milk add a bit more milk
9. At this point exchange your wooden spoon for a whisk, keep the pot on a low heat and start whisking the sauce until it is smooth
10. Repeat steps 8 and 9 until all milk has been added and sauce is smooth
11. Add some salt and pepper and go back to using the wooden spoon
12. Stir the sauce over a low heat to cook out the flour about 10 minutes
13. Add the Parmesan Cheese and fold through until melted
14. Taste the sauce and if necessary adjust the salt and pepper
15. When finished the béchamelwill be a bit thicker than regular white sauce as it needs to be spread onto the pasta sheets
For the Pasta Roses
1. Now we are ready to assemble the ‘Swallow’s Nests’
2. Butter a small to medium sized, deep sided baking dish
3. Cover the bottom of the dish with Marinara Sauce – about two ladles full
4. The fresh pasta does not need to be cooked before assembling
5. Pre-heat the oven to 180 degrees Celsius
6. Lay the pasta strips out on the bench side by side
7. Now spread each pasta piece with béchamel sauce – will be about 2 tsp of sauce each
8. Top each pasta strip with a piece of shaved Prosciutto
9. Now top with the cheese slices – if they are square slices cut them longways in half
10.Tightly roll each pasta strip up into a cylinder shape and place end side up in the dish
11.Pack the pasta roes in close together to keep them upright and tightly rolled
12.If there is a gap at the end of the tray when all the roses are placed in the dish roll up a bit of foil and place it in the gap to keep all the roses upright and snuggled together
13.Spoon the remaining Marinara Sauce into the tops of the roses
14.Sprinkle the Parmesan over the tops of the roses
15.Bake for 30 minutes or until the tops of the roses are crisp and golden
This is a Q-Zine original recipe informed by numerous sources including:
http://www.healthy-life.narod.ru/wor_ek184.htm
https://www.missioneurovision.co.uk/recipe/nidi-di-rondine-swallows-nests/
https://www.thefooddictator.com/hirshon-san-marino-swallows-nests-nidi-di-rondine/
https://jovinacooksitalian.com/2012/10/31/the-cuisine-of-italy-san-marino/
ROASTED BUTTERNUT PUMPKIN AND ARUGULA SALAD
With POMEGRANATE DRESSING
Ingredients:
For the Salad
· 1 small Butternut Pumpkin, peeled and cut in 1cm cubes
· 2 or 3 tbsp. Olive Oil
· 1 cup Arugula aka rocket
· 1 cup baby Spinach
· 50 gm pecan nuts, dry roasted
· 50 gm walnuts, dry roasted
· 150 gm Mediterranean Feta cheese, crumbled
For the Dressing
· ¼ Cup Olive Oil
· 3 tbsp. Balsamic Vinegar
· 2 large cloves of garlic, crushed
· 1 tsp Dark Brown Sugar
· 1 tsp Pomegranate Molasses
· 2 pinches of paprika powder
· 3 shallots aka scallions finely sliced
· ¼ tsp Salt
· A few pinches/grinds of Freshly Ground Black Pepper
Method:
1. Pre-heat the oven to 180 degrees Celsius
2. Toss butternut cubes in oil and roast until tender – about 25 minutes
3. You can dry roast the pecans and walnuts at the same time for 10 minutes
4. Put all the dressing ingredients into a clean jar and shake to combine
5. Put the greens in a bowl and top with the cooled butternut
6. Top with the Feta cheese
7. Sprinkle the nuts over the salad
8. Shake the dressing up again and pour over the salad
This is a Q-Zine original recipe adapted from two originals found @:
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