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While this recipe is far from exciting, it is simple to make and just about anyone will like it.

1 pkg. vermicelli
8 cups chicken or vegetable broth
1/8 cup parmesan cheese
2 Tbsp. butter
pinch saffron

Boil vermicelli in broth. Drain and add butter, saffron and cheese. Serve hot.

Source [The Vivendier, T. Scully (trans.)]: 51. Vermiseaux de cecille sont fais de paste ossi petis comme petis vers qui se trouvent es fromaiges; et les font les petittez fillez du pais ou temps d'esté pour toutes saisons seschier au solloil pour mieulx garder; il les fault bien eslire et laver, puis mettre essuer comme dit est du rys, et cuire en bon boullon gras bien ensaffrenné; et du fin fromage gratté jetté au dreschier par dessus.

Sicilian Vermicelli are made of dough as fine as small worms that are found in cheese. Young country girls make them in summertime for the whole year, drying them in the sun to make them last longer. They should be well culled and washed, then set to dry as was said for the Rice, and cooked in good fat bouillon with a good lot of saffron; when dishing up, fine grated cheese sprinkled on top.

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: 17. Vermicelli. Falli cocere in bono brodo grasso per spacio de una hora, he poi falle menestre he metti de sopra caso permesano gratato cum specie dolce; he primo falle ghialdi cum zaffrano. Et similiter potrai fare de le Lasagne.

Vermicelli. Cook them in good fat broth for an hour, then set them out garnished with grated Parmesan cheese and mild spices; first make them yellow with saffron. You can make lasagne in the same way.

Published: June 28, 2004



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