How to cook squid ink nidi di rondine with halibut ragout

Saint Valentine day menu (part 3/5): First Dish, Nidi di Rondine with Halibut Ragout and Saffron Béchamel (see the other guides for the full menu)

Start by preparing the Halibut ragout

Start working on the vegetables for the soffritto

Chop carrots, celery and onion finely.

Add carrot and celery to a pan with olive oil and a splash of water

Few minutes later add the onion as well. Stir everything in and lower the heat.

Take care of the halibut steak now

Separate the tender flesh from skin and bones.

Tip: If you want you can boil skin and bones to make a good fish stock that you can use later to make the squid ink pasta.

Cut the halibut into strips

And then small pieces

Add the halibut to the soffritto and sauté it. Avoid using a spoon as much as possible to avoid spoiling the tender flesh of the fish.

Add some parsley leaves and sauté for 5 minutes

Then add the white wine and turn the heat on high

When the wine evaporates remove the parsley leaves and stir the passata in.

Lower the heat and cover with a lid. Add salt and pepper to taste. Let cook for 10-15 minutes

When cooked remove from heat and set aside

This is how it will look!

Now let's make the Saffron Béchamel

Melt the butter in a pot

When melted remove from the heat

Add the flour

Stir everything together and put on the heat again to cook the roux.

When the roux start browning add the milk gradually stirring constantly

Add nutmeg and saffron

Mix everything together and add the potato starch for extra thickening.

Cook for 10-20min until thickened and then set aside.

Now time to make the Squid Ink Pasta

Strain 100ml of the stock made from the halibut into a bowl (or use any other fish stock). Let it cool until warm

Squeeze in the squid ink from the two sachets

Using a fork stir well until the ink is evenly dissolved

Place the flour on a surface leaving a pit in the middle. Break the egg in

Start working it with a fork, scooping in some flour gradually working your way from inside out

Start adding the ink and keep mixing it with the flour

When you get to this point you need to get your hands in.

Knead the dough well, add more flour if too soft and sticky, add some water if too dry.

Wrap it in a freezer bag and set aside for 15 minutes

It's time to start making the Nidi di Rondine

Flatten the dough into 20x70cm 1-2mm thick sheets, make two

Cut them in halves and let them rest for 10min

Start coating them with a not too thick layer of béchamel

And then distribute the halibut ragout in the same fashion

Reach the edges on the long side but leave a 2cm gap on the short edges, this is where the roll will close

Start rolling them on the long side

Place the rolls in a baking tray and cover with film. Freeze for 20min.

In the meantime chop the parsley

Cover the bottom of one baking tray with béchamel and sprinkle some parsley on top

After 20min take the rolls out of the freezer and with a sharp knife start cutting them into 2cm thick slices.

Place the slices in the tray tight against each other

There you have them the "Nidi di Rondine" (Swallow Nests)

Sprinkle some more parsley on top

Use the remaining béchamel to fill the gaps left in between the nests using a teaspoon

Spread the remaining béchamel over the top

Ready to be baked. Cook for 30min in a preheated 180C oven, until the béchamel on top starts browning

Just out of the oven, serve hot. Try to follow the rolls separation when portioning it.

Enjoy!