Swallows nests

Ingredients

Gr 400 egg pasta
Gr 500 bechamel
Gr 500 tomato sauce
Gr 200 cooked ham
Gr 200 mozzarella
Gr 50 parmigiano
q.b. pinch nutmeg
q.b. some butter

Preparation

Roll out the dough and make the squares 25 by 25 cm, parboil in salted water, drain and place on a linen cloth. Blend the ham, mozzarella, parmigiano and nutmeg with a cutter. Stuff the pasta and roll it in a kind of can-nolo. Slice the cannoli in order to obtain small pinwheels. Butter a baking tray, make a layer of bechamel and tomato sauce and arrange the pinwheels. With a spoon cover them with the remaining bechamel and tomato, sprinkle with grated parmigiano and butter nuts. Cook in the Fontana oven at 320-350 ° C for about 30 minutes.

INDIRECT COOKING
300° / 320°
35/40 min.
DIRECT COOKING
180 / 200°
30/35 min.