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Nidi di Rondine
Nidi di Rondine
Nidi di Rondine
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Nidi di Rondine

Regular price
£8.50
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£8.50
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A firm Chiavarini family favourite, Nidi di Rondine (swallows nest) is a typical pasta from our home region of Emilia Romagna. 

Long fresh pasta sheets are layered with bechamel and cooked prosciutto with extra parmesan. Rolled up into a spiral, they take the shape of a swallows nest before being roasted with tomato salsa.

 

INGREDIENTS / ALLERGENS

Pasta (Gluten, eggs) flour, durum wheat, flour (semola), bechamel (milk), butter, flour (gluten), cooked Prosciutto ham

Pink sauce - carrots, celery, onion, tomato, white wine, garlic, parsley, olive oil, salt, pepper, cream (milk)

To cook from chilled

to cook from chilled

(leave to defrost in your fridge overnight)

Your pasta comes in an oven proof dish, which is the perfect size to cook this dish in. 
Preheat your oven to 180 degrees and remove the plastic seal from the pasta and lid from the pink sauce container. 
Take out the pasta swirls (also remove the baking paper). Pour a layer of sauce into your oven proof pasta dish. 
Place the nidi swirls on top and then add some more sauce over the top and sides. Finally add some parmesan cheese. 
Bake in the oven for 30-40 minutes (check half way though and add more sauce if needed - to prevent the pasta from becoming dry). 

Serve in a pasta bowl and top with even more parmesan for extra unami goodness.

To cook from frozen

to cook from frozen

Your pasta comes in an oven proof dish, which is the perfect size to cook this dish in. 
Preheat your oven to 180 degrees and remove the plastic seal from the pasta and lid from the pink sauce container. 
Take out the pasta swirls (also remove the baking paper). Pour a layer of sauce into your oven proof pasta dish. 
Place the nidi swirls on top and then add some more sauce over the top and sides. 

Place some kitchen foil on top for the first 10 minutes. Check and remove and then add some parmesan cheese. 
Put back in the oven and then bake in the oven for 30-40 minutes (check half way though and add more sauce if needed - to prevent the pasta from becoming dry).

Serve in a pasta bowl and top with even more parmesan for extra unami goodness.