Swallow’s nests

Ingredients

400 g egg pasta
500 g béchamel
500 g tomato sauce
200 g cooked ham
200 g mozzarella
50 g Parmesan
A pinch of nutmeg to taste
A few knobs of butter to taste

Method

Roll out the pasta and cut into 25 by 25 cm squares, blanch in salted boiling water, drain and lay out on a clean linen cloth. Blitz the cooked ham, mozzarella, Parmesan and nutmeg in a food processor. Fill the pasta and roll up cannolo-style. Slice the rolls into small pinwheels. Butter a baking tray and spread a layer of béchamel and tomato. Arrange the pinwheels and, using a spoon, cover with more tomato and béchamel, then sprinkle with grated Parmesan and a few knobs of butter.

Cooking time and instructions

Bake in a Fontana oven at 200-230 °C for 30-40 minutes.