Swallow’s Nests
INGREDIENTS
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Tomato sauce:
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1 tablespoon olive oil
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1/4 cup finely chopped onion
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1/2 tablespoon grated garlic
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8 ounces plain tomato sauce
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1 teaspoon salt
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Freshly ground black pepper
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Cheese sauce:
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3 tablespoons butter
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4 tablespoons all purpose flour
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3 cups milk
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1 1/2 cups grated Parmigiano-Reggiano cheese
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1 teaspoon salt
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Freshly ground black pepper
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1/2 pound of the pasta dough (refrigerate or freeze remaining dough)
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reserved cheese sauce, room temperature
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the reserved tomato sauce, room temperature
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1/4 pound very thinly sliced Fontina cheese
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1/4 pound thinly sliced prosciutto
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1 cup grated Parmesan cheese
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