Venison and pasta roulade

Name: Venison and pasta roulade
Cuisine: Northern Europe
Ingredients: 500 ml milk; 2 cloves; 50 g butter; pinch nutmeg; light olive oil; 1 kg venison mince; 1 onion, finely chopped; 2 cloves of garlic, very finely chopped; 1 large carrot, finely chopped; 2 sticks of celery, finely chopped; 2 tsp tomato purée; 1 sprig thyme; 1 tsp chopped oregano; 1 bay leaf; 50 g plain flour; 2 × 400 g cans of chopped tomatoes; 1 litre venison stock or dark chicken stock; 1 litre venison stock or dark chicken stock; 4 fresh lasagne sheets; 8 slices of good quality ham; 200 g parmesan cheese, grated; 200 g mozzarella cheese, thinly sliced

Nidi di Rondine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

I love this recipe because it is very different yet uses familiar ingredients. Its proper name is Nidi di Rondine or to translate, Swallows’ Nests. This is a dish from northern Italy although there are many variations in the way it can be interpreted. It comes from the Italian mother of a good friend of mine and as soon as I tasted it, I wanted to know the recipe which she finally divulged to me over a family dinner. It is a recipe I have used over the years in many of the places I have wor

Ingredients

Europe
Italy
United Kingdom
Pasta
Dinner

Ingredients

Method