Trip #47 San Marino (Europe) Prosciutto and Cheese Filled Swallow’s Nests with Homemade Marinara (Nidi di Rondine,) Roasted Butternut Squash and Arugula Salad, Sammarinese Flat Bread with Homemade Lemon Ricotta (Piada)

Today we take a trip to a tiny county that is surrounded on all sides by Italy.  No, it’s not Vatican City (they are not a member of the U.N.)  Rather, we are visiting the Most Serene Republic of San Marino!  No, really, that’s what it is called.  Wouldn’t you love to live in a country where the NAME indicates serenity and peace?  Plus, since it is entirely encapsulated by Italy, you KNOW the food will be delicious.  So, let’s climb the Most Serene mountain of Mount Titano and tuck into some delicious Sammarinese cuisine!

HOW SAUCY!

There are over 350 different kinds of pasta in the world and nearly as many sauces!  But do you know your Marinara from your Pomidoro?  No?  Me neither.  So, below is a list of the most basic, classic Italian sauces and which pasta they go best with!

1.  Aglio e olio – A simple sauce of garlic, olive oil and parsley (with perhaps some red pepper flake for heat.)  Pasta:  Spaghetti, linguine, fusilli lunghi, vermicelli
2. Alfredo – A thick sauce made of butter, cream, and freshly grated cheese.  Pasta:  Tagliatelle, pappardelle, fettuccine, mafaldine
3. Bolognese– A rich meat sauce flavored with chicken livers or ground meat, wine, vegetables and nutmeg. Served with butter and grated cheese; sometimes cream is added to the sauce. Also called ragu in parts of Italy other than Bologna.  Pasta:  Tagliatelle, pappardelle, fettuccine, mafaldine, Penne, rigatoni, macaroni, paccheri, Conchiglie, lumache
4. Marinara– A sauce of fresh tomatoes, olive oil, garlic and basil  Pasta:  Penne, rigatoni, macaroni, paccheri, Spaghetti, linguine, fusilli lunghi, vermicelli
5. Pesto– A blended mix of oil, grated cheese, pine nuts, basil and garlic pounded into a paste.  Pasta:  Fusilli, trofie, strozzapreti, caserecce, gemelli, Penne, rigatoni, macaroni, paccheri
6. Pomidoro – A quick, light tomato sauce with olive oil and basil.  Pasta:  Spaghetti, linguine, fusilli lunghi, vermicelli
7.  Vongole–  A classic white clam sauce made with clams, onions, tomatoes, olive oil and garlic.  Pasta:  Spaghetti, linguine, fusilli lunghi, vermicelli

Prosciutto and Cheese Filled Swallow’s Nests with Homemade Marinara (Nidi di Rondine)

Pasta

• 1 Package Lasagna Noodles
• 3/4 lb Prosciutto, thinly sliced
• 3/4 lb Fontina Cheese, thinly sliced
• 1 1/2 Cups Freshly Grated Parmesan Cheese
• 1/2 Cup Fresh Basil, chopped

Marinara Sauce

• 1 Large Can Whole San Marzano Tomatoes (28 oz), peeled
• 3 Cloves Garlic, minced
• 1/4 tsp Dried Oregano
• 1/4 tsp Crushed Red Pepper Flakes
• 1/4 tsp Sugar
• 1/2 Cup Olive Oil
• 1/3 Cup Water
• 1 tsp Salt
• 1 Large Branch of Fresh Basil

Bechamel Sauce

• 3 Tbs All Purpose Flour
• 2 Tbs Butter
• 1 1/2 Cups Whole Milk
• 1/8 tsp Freshly Grated Nutmeg
• 2 Tbs Freshly Grated Parmesan Cheese
• 1/4 tsp Salt

Make the Marinara Sauce

Step 1:  Put the entire contents of the can of tomatoes in a large bowl and crush with your hands.  Place a large sauce pan on medium heat and add the olive oil.  Once the oil is hot, add the garlic and fry, stirring constantly, for 1 minute.  Do not let the garlic burn.

Step 2:  Carefully add the tomatoes to the olive oil.  Add also the water, red pepper flakes, oregano, and salt.  Stir to combine.

Step 3:  Lay the branch of basil in the center of the sauce.  Once it wilts, submerge it in the sauce.

Step 4:  Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 5:  Remove the basil branch and enjoy!

Make the Bechamel Sauce

Step 1:  In a small saucepan, whisk together the milk and flour.  Once the flour and milk are combined, add the butter and heat over medium-high heat.  Continuously whisk the sauce until it begins to thicken.

Step 2:  Add the salt, nutmeg, and Parmesan cheese.  Whisk to combine.  Continue to cook until the sauce coats the back of the spoon.

Step 3:  Remove from the heat.

Make the Nidi di Rondine

Step 1:  Cook the lasagna noodles per the package instructions. Once the pasta is cooked, lay the pasta sheets out on paper towels to cool and dry.

Step 2:  Pre-Heat the oven to 375 degrees

Step 3:  In a large, deep baking dish, add 2 cups of the marinara sauce.

Step 4:  Take 1 lasagna noodle and lay it out flat.  Spread 1 tbs of bechamel sauce on the piece of pasta.  Sprinkle 1 tbs of Parmesan cheese on the bechamel sauce.  Add a few pieces of the fresh basil on top of the cheese.  Lay a single layer of prosciutto slices on top of the lasagna noodle, followed by a single layer of fontina cheese slices.  Tightly roll to the pasta up, from left to right, and set the pasta rose, cut side up, in the baking dish atop the marinara sauce.

Step 5:  Repeat this process until you run out of filling or noodles.  Be sure that the rolled pasta pieces are tightly packed together in the dish.  If there is room in the dish after you have finished making the Swallow’s Nests, fill it with leftover lasagna sheets or balls of aluminum foil, to ensure that the filled pasta stay together when baked.

Step 6:  Pour the remaining marinara sauce over top of the filled pasta and sprinkle with the remaining Parmesan cheese.

Step 7:  Bake for 30 minutes.

Step 8:  Enjoy!

Roasted Butternut Squash and Arugula Salad

For the Salad

• 1 Butternut Squash, peeled and cubed
• 1/3 Cup Olive Oil
• Salt, to taste
• 1 Package Arugula
• 1 Package Baby Spinach
• 2 Radishes, rinsed and sliced thinly
• 1/4 Cup Dry Roasted Pecans, roughly chopped
• 1/4 Cup Dry Roasted Walnuts, roughly chopped
• Seeds of 1 Pomegranate
• 1/2 Cup Feta Cheese, crumbled

For the Dressing

• 1/2 Cup Olive Oil
• 3 Tbs Balsamic Vinegar
• 1 tsp Dark Brown Sugar
• 1/2 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper

Step 1:  Preheat the oven to 400 degrees.

Step 2:  Toss the cubed butternut squash in 1/3 cup olive oil until all the pieces are evenly coated.  Spread the squash in a single layer on a large baking sheet and season with salt, to taste.

Step 3:  Roast the squash for 20 minutes, or until tender.  Set aside to cool.

Step 4:  In a large bowl, combine the arugula, spinach, radishes, pecans, walnuts, pomegranate seeds, feta cheese, and cooled butternut squash.  Toss gently to combine.

Step 5:  In a separate bowl, combine the olive oil, balsamic vinegar, dark brown sugar, salt, and pepper.  Whisk until thoroughly combined into a dressing.

Step 6:  Pour the dressing over the salad, gently toss to combine, and serve.

Sammarinese Flat Bread with Homemade Lemon Ricotta (Piada)

For the Ricotta Cheese

• 3 1/2 Cup Whole Milk
• 1/2 Cup Heavy Whipping Cream
• 1/2 tsp Salt
• 1 Lemon, juice and zest (1 Tbs zest and 3 Tbs juice)

Step 1:  In a large sauce pan combine the milk, cream, and salt.  Turn the stove to medium heat and heat the milk, stirring frequently, until the mixture reaches 190 degrees.  This took me about 15 minutes.

Step 2:  Once the milk reached 190 degrees, remove from the heat.  Add the lemon zest and lemon juice.  Stir twice, slowly.  Cover and allow to sit undisturbed, for 5 minutes.

Step 3:  Set a fine mesh strainer over a large bowl.  Lay a few layers of cheese cloth into the strainer.  After the milk has set without being touched for 5 minutes, pour the milk slowly into the cheese cloth lined strainer.  Allow the cheese to strain for at least 2 hours (the longer you let the whey drain out, the thicker/firmer your cheese will be.)

Step 4:  Discard the whey (the liquid) and refrigerate the lemony ricotta cheese.

 For the Sammarinese Flat Bread  (Piada)

• 2 Cups Bread Flour
• 1 tsp Salt
• 1 1/4 tsp Baking Powder
• 1/8 tsp Baking Soda
• 2 Tbs Olive Oil
• 2/3 Cup Water

Step 1:  In a large bowl, whisk together the flour, salt, baking powder, and baking soda.  Slowly drizzle the olive oil into the flour mixture and combine by hand.  Once the oil is incorporated into the flour (the flour should look and feel like cornmeal – a little coarser than the regular flour,) add the water.  Use your hands to mix the water and flour into a dough.

Step 2:  Turn the dough out onto a clean work surface and knead for 10 minutes.

Step 3:  Wrap the dough in cling wrap and allow to rest for 30 minutes.

Step 4:  After the dough has rested, divide into 4 equal parts.  Roll out the dough into large circles or ovals that are about 1/8 inch thick.

Step 5:  Heat a dry cast iron skillet over medium to medium high heat.  Once the skillet is smoking hot, place 1 piada in the skillet and cook for 1 minute per side.  Once the bread is cooked and has nice dark brown patches, set it aside and cook the rest of the piadas.

Step 6:  Serve warm with a generous smear of lemon ricotta cheese.

Fun Fact (s) About San Marino:  San Marino is the only country in the world with more vehicles than people.  There were 1263 vehicles for every 1000 people in the country in 2014. Also, San Marino is the world’s oldest (nearly 17 centuries – founded by a Christian stonemason named Marinus in 301 A.D) and smallest (24 square miles, the size of Manhattan) surviving republic.