Nidi di rondine


  • Time 2 hours
  • Servings 6 People
Ingredients
Instructions
  • 1 We're preparing a testo. We'll put a flour in a pot, we'll deepen it into which we break eggs, add salt and olive butter, then we'll all have mixing it with a fork first, then hands.
  • 2 When we get an elastic testo, we send it to the fridge.
  • 3 The test pieces are 2 pieces and each part in a rectangle is 1-2 mm thick. If the plates are solid, they need to be put in the boiling water for one minute to make them soft.
  • 4 Seus Behamel. In the pot of tomato butter and gradually add flour to it. As a result, a cream must be produced in which a small, permanently latched, milk is poured. Next, we add the muscular nuts, the salts and leave the weak light for ten minutes.
  • 5 Every rectangle of the test is smashing the sauce of the bechamel. Then we put the thinly cut ham, we put the small champagne, and we put the layer out of the cheese, then we put therthic parmesan on.
  • 6 We squeeze the shepherd in the wheel and cut the pieces with a thickness of 4 to 5 cm.
  • 7 We put the roulettes in the baking form and fill every gap in the sauce of the bachemel. Let's get some Parmesan.
  • 8 We're pre-heated to 180 degrees oven 35-40 minutes until the golden crust is formed.
Nutrition Facts
  • Calories 811
  • Total Fat 50,5 g
  • Protein 40,7 g
  • Total Carbohydrate 811 g
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