http://carbonadoes.com/2012/09/22/neapolitan-vermicelli/

We had vermicelli again. Yes, we have pasta that rarely.

This time, I did it on purpose, not with leftovers.

The pasta was Strascinati, a thick curl of dough somewhat related to orrechietti. I also had the choice of  rocetti, which were suggested by my pasta monger, and will use those soon for something.

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The cheese was a gorgeous Parmesan Dolce, a short-cured cheese, about the density of Jarlsberg, albeit without holes. It is mild and sweet in flavor.

We had some beautiful chicken broth with a thick fat layer on it in the fridge. I put a kilo of the dry pasta into a quart of broth supplemented with about a cup of water, in which a large pinch of saffron had bloomed.

This simmered on the stove for about 10 minutes to allow me to stir the pasta so it would not stick, then I put it in the oven at 200* for an hour.

When I pulled it out, it had cooked too long, and become a casserole. The pasta had begun to break down, all of the liquid was absorbed.

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I grated about 2 oz of the cheese into each bowl and served 6 oz of the pasta on top of the cheese, the heat from the pasta melted it nicely, allowing it to get folded in.

I used a little cinnamon, some cumin, salt, pepper, and sugar as the spices. Ginger would go well, if you enjoy it.

The leftover pasta was packed without cheese.

To reheat, we added a good amount of grated cheese, folded them together, and baked as a casserole in a pan. It came out of the pan crusty and warm, very comforting on the first wintry night of the year.

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