YouTube – Here We Come…
This is the first chapter of the Global Kidchen. I should preface the start-up of this little blog by saying, the kid’s excitement was really starting to build up the more we talked about our ideas and throughout the so-called ‘mapping’ sessions. As excited as I was, I found it little weird how much they kept asking to participate. I thought they were so excited for the extra family time and hanging out with the world’s coolest parents. When you know, you know.
Fast forward a week or two, and I’ve learned a few things:
1. Mom is still not actually super cool. However, being on the internet is. Extra participation if I could put this on YouTube.
2. I plan on using this to my full advantage – I’m willing to negotiate dish duty, sweeping, and cutting onions for an extra picture post!
At least they are willing to work for the fame and glory that happens with being an internet sensation. Not to mention, cheese and pasta are some of the main ingredients of this first recipe. That fact alone could have single-handedly gotten them interested.
We are starting off this tour in San Marino with a meal called ‘Nidi di Rondine’, (translation: Swallow’s Nest). San Marino is a very small country, completely engulfed by Italy but their favorite dish came in big. Could anything sound more comforting than the casserole version, love-child of lasagna and grilled cheese? Jake is a weird kid whose second favorite food is actually a ham and cheese sandwich. He loved this dish. Meanwhile, I learned just how strongly Chris believes nutmeg should be strictly reserved for desserts. Luke is always neutral Switzerland.
It seems like these teeny tiny countries just have some of the best classic fusions – try this mushroom omelette from Andorra.
San Marino: Nidi di Rondine
Ingredients:
- Lasagna Noodles (about 10)
- Sliced Cheese: Parmesan, Fontina, Swiss
- Ham (Think deli-thin slices!)
- Proscuitto
- 1/4 c. Butter
- 3 tbsp. Flour
- 3 c. Milk
Directions:
- Preheat your oven to 375 F.
- Boil lasagna noodles per cooking instructions, drain, and set to the side.
- Start your bechamel sauce by melting the butter and slowly whisking in the flour to create a roux. Slowly add in the milk, 1 cup at a time while continuing to whisk, this should form a gravy/saucy consistency.
- Stir in parmesan. Momentarily, set this sauce to the side.
- Prepare your baking dish by coating it with a light layer of the bechamel sauce.
- Lay noodles flat and close together. Spoon and spread about half the remaining bechamel across the noodles
- Next, layer on the desired amount of ham, prosciutto and cheese slices, and a sprinkle of parmesan. Make clean cuts between noodles to ease the rolling process. (One layer of each worked for us!)
- Roll tight place in a baking dish. Cover rolls in remaining bechamel sauce.
- Bake for 30 minutes
- Garnish with parsley or basil, if desired
We served ours with some Italian greens — broccoli rabe! Not the most kid friendly veggie choice, but I love some broccoli rabe. My grandmother used to tell me it was the ultimate cure for a hangover.
Are you like Chris and also think nutmeg is only for dessert? Use alfredo sauce or ricotta cheese in lieu of the bechamel sauce! It can save time when you’re in a hurry too!
