Nidi di Rodine
Tags: Dinner Ham Italian Pasta Pork
Yield: 4
- 3 tablespoons unsalted butter( 1 1/2 ounces; 40 g)
- 3 tablespoons ( 24 g) all-purpose flour
- 2 cups ( 480 ml) whole milk
- Kosher salt and freshly ground black pepper
- Pinch freshly grated nutmeg (optional)
- 1 pound ( 450 g) store-bought or homemade fresh lasagna noodles (if homemade, follow the recipe and instructions here through step 10), cut into 6- by 12-inch rectangles
- Vegetable oil, for greasing pan and pasta
- 8 ounces ( 227 g) fontina, rinds trimmed and cut into 1/4-inch pieces
- 1 cup finely grated Parmigiano-Reggiano ( 4 ounces; 112 g), divided, plus more for garnish
- 8 ounces ( 227 g) prosciutto cotto, torn into into 2-inch pieces
- For the Besciamella: In a small saucepan, melt butter over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream until fully combined. Sauce will initially become very thick, then get very thin once all the milk is added.
- Heat, stirring constantly, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook until sauce is just thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Whisk in nutmeg, if using. If any lumps form, simply whisk thoroughly or use a handheld blender. Press a piece of plastic wrap over the surface of the sauce to prevent a skin from forming and keep warm until ready to use.
- To Cook Pasta: Prepare an ice bath and line a baking sheet with parchment. In a pot of salted boiling water and working in batches, cook pasta until just shy of al dente, about 1 minute for fresh pasta. Using a spider skimmer or mesh strainer, transfer immediately to ice bath to cool. Drain pasta well, then brush each sheet, one at a time, lightly on both sides with vegetable oil to prevent sticking. Lay them on prepared baking sheet, adding layers of parchment between the layers of pasta to prevent sticking.
- To Make the Rosette: On a clean work surface, lay one pasta sheet with a short side facing you. Spread 1/4 cup of the besciamella in a thin layer evenly on top of pasta sheet, then sprinkle with about 2 tablespoons grated Parmigiano and pieces of prosciutto and fontina. Starting at the bottom, roll up the layered pasta like a jelly roll. Transfer to a sheet pan seam-side down.
- Repeat the process with the remaining pasta sheets, cheese, and sauces to make a total of 5 rolls. Cover loosely with plastic wrap and refrigerate the rolls until chilled, at least 1 hour or up to 12 hours. Cover remaining besciamella with plastic wrap flush against surface and set aside.
- To Assemble and Bake: Adjust oven rack to middle position and preheat oven to 375°F (190°C). Grease a 6- by 9-inch baking dish or 2-quart round casserole with oil. Gently slice each roll in thirds crosswise to make 15 pinwheels.
- Spread the remaining besciamella on the bottom of the baking dish. Arrange lasagna rolls cut-side up, then sprinkle the remaining Parmigiano on top. Bake, rotating baking dish halfway through, until golden brown, 30 to 35 minutes.
- If you can’t find prosciutto cotto, you can substitute American-style ham steak, just make sure to use a lighter hand while seasoning both the besciamella and pasta cooking water with salt, as American ham steak is generally saltier than Italian prosciutto cotto.
- Make Ahead and Storage
- Store leftover baked rosettes in an airtight container for up to three days. Cover with foil and reheat in the oven at 375°F (190°C) until warmed through, removing the foil for the last 5 minutes, about 30 minutes total.
