2020-08-13 / test@t

Oven-baked swallow's nest roll with ham, cheese and mushrooms

Sunday lunch is a traditional family meal in every Italian family. And the main thing on the table, of course, is a dish from mom or grandmother - hearty, homemade and loved by everyone. Here is just such a recipe.

Ingredients

150 g mushrooms
140 g thin slices of cooked ham
140 g thin slices of emmental cheese
50 g of grated Parmesan + 3 tbsp. l. for topping
200 g flour
2 medium eggs
550 ml of milk
40 g flour
50 g butter
salt
a pinch of ground nutmeg

STEP-BY-STEP COOKING RECIPE

Step 1

Sift flour with a slide onto a work surface and make a depression. Break the eggs into it and begin kneading the dough with a fork. Continue kneading the dough with your hands until smooth. Add a little flour if necessary. Wrap the dough in foil and leave for 30 minutes. at room temperature.

Step 2

For béchamel sauce, melt butter in a saucepan, add flour and cook, stirring constantly, for 2 minutes. Pour in 500 ml of milk little by little, stirring the sauce constantly with a whisk. Bring to a boil, salt and season with nutmeg. While stirring, cook the sauce for 5 minutes, until thickened. If necessary, strain the sauce through a sieve into a clean bowl. Cover with cling film, pressing it to the surface of the sauce, cool.

Step 3

Cut the mushrooms into thin slices.

Step 4

Roll out the dough into a thin 50x30 cm layer and transfer to a sheet of baking paper.

Step 5

Lubricate the surface of the dough 2-3 tbsp. l. bechamel sauce, a little short of the brim. Arrange the ham slices, then the mushrooms and sprinkle with Parmesan cheese. Place the Emmental cheese slices in the last layer.

Step 6

Starting on the long side, roll the dough into a tight roll. Wrap the roll in paper, transfer to a tray and put in the freezer for 20 minutes.

Step 7

In a rectangular baking dish measuring 30x20 cm, preferably ceramic, put 2-3 tbsp. l. béchamel sauce and flatten. Mix the rest of the sauce with the remaining 50 ml of milk.

Step 8

Remove the roll from the freezer and cut into 20 pieces. Line the nests with an overlap in the mold and pour over the remaining sauce. Sprinkle with grated Parmesan cheese and place in an oven preheated to 180 ° C for 40 minutes.

Cooking time

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