Name Vermicelli timballo

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Vermicelli-timballoIngredients:
* 125 g (4oz) fine vermicelli
* 1/2 quantity Bechamel Sauce
* 30 g (1 oz / 1/2 cup) fresh breadcrumbs
* 125 g (4 oz) Mozzarella cheese
* 125g (4oz) ham
* sprigs of mint, to garnish
* Tomato sauce, to serve

1. In a large saucepan of boiling salted water, cook vermicelli until just tender. Drain. In a bowl, combine vermicelli and Bechamel sauce. Set aside.
2. Preheat oven to 220C (425F/Gas 7). Butter six 155 ml (5 fl oz/ 2/3 cup) moulds or ovenproof teacups. Coat with half the breadcrumbs.
3. Cut Mozzarella cheese and ham into small dice. Half fill each mould with pasta mixture. Divide Mozzarella and ham between moulds.
4. Fill moulds with remaining pasta mixture. Sprinkle the tops with remaining breadcrumbs.
5. Bake in the oven for 15 minutes. Run a sharp knife around inside of the moulds. Turn out onto warmed serving plates. Garnish each plate with a sprig of mint and serve with tomato sauce.

Serves: 6

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