Swallow's nests

Swallow's nests

Total: 1 hr 5 Min. | Active: 45 Min.
Nutritional value / people: 959 kcal
, Fat: 64 g
, Carbohydrate: 60 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300g white flour
½tsp salt
3 fresh eggs
3tbsp olive oil

Kale pesto

200g kale, torn into pieces
salted water
80g Parmesan, grated
30g flaked almonds
1tbsp lemon juice
1dl olive oil
¼tsp salt
200g cream cheese


1tbsp olive oil
1 shallot, finely chopped
250g shiitake mushrooms, thinly sliced
250g mushrooms, thinly sliced
¼tsp salt
a little pepper

To shape

1dl vegetable bouillon, hot
20g grated Parmesan
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One shallow baking dish (holding approx. 2 l), greased

How it's done


Mix the flour and salt in a bowl. Add the eggs and oil, combine with a risotto spoon. Knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Kale pesto

Blanch the kale in salted water for approx. 3 mins., dip immediately in ice-cold water, drain well.

Purée the kale, cheese and flaked almonds with the lemon juice, olive oil and salt. Stir in the cream cheese.


Heat the oil in a frying pan, briefly sauté the shallot, add the mushrooms and stir fry for a further 3 mins., then season.

To shape

Divide the dough in half, roll out each piece on a well-floured surface, until it becomes translucent. Keep separating the dough from the work surface.

Place half of the kale pesto and mushrooms onto each of the dough halves and roll up. Cut the dough rolls into pieces approx. 4 cm wide, place in the dish. Pour in the stock and scatter over the parmesan.


Approx. 20 mins. in the centre of an oven preheated to 180°C.

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