Vermicelli (vermicelli - literally "worms", ital.) - a well-known and widely popular product, one of the types of pasta (or, as is commonly understood in the post-Soviet space, pasta). Vermicelli, like other types of pasta, is a round stick-tube, a little thinner than spaghetti. In Italy, there are local variations with original authentic names. Vermicelli is mainly manufactured from an unleavened wheat dough.
There is an opinion that the idea of ​​vermicelli came to Italian chefs after getting to know rice noodles , popular in Southeast Asia and Marco Polo brought to Europe. Italian and, in general, any quality vermicelli (as well as other types of quality pasta) is made from durum wheat with a small amount of gluten. It is important to remember those who care about the slenderness of their figure, so we are looking for a vermicelli with the inscription "group A" on the package. We remember that the color of a qualitative vermicelli should not have gray shades.
How correctly and how much to cook vermicelli?
Pour into the pan water and bring to a boil - now you can throw vermicelli, only first it is better to pour 1 tbsp. a spoonful of vegetable oil - so that the paste does not stick together.
Let's remember once and for all: quality pasta (any pasta, including vermicelli) correctly cook al dente (that is, "on the teeth," ital.) According to the instructions on the package. After this time, the water is drained and the paste is not washed (this is not required). To weld the vermicelli to the al dente level, we carefully study the packaging (usually there it is written "cook 5-15 minutes", we will choose the average).
We bring vermicelli in a saucepan to a boil (stir), reduce fire and cook for 7-10 minutes, then throw it back in a colander or a metal sieve. We serve with meat, fish, mushrooms, grated cheese and various sauces. It is also good to serve vegetable salads and light table non-sulphated wine for better digestion.
How to cook soup with vermicelli?
The easiest option: cook the vermicelli separately (as in the previous recipe, see above) and add to the soup for 2-3 minutes until ready.
You can do a little easier: add vermicelli in the right amount for 5-10 minutes before the general availability of soup, which we determine by the readiness of other products. Chicken and pork meat is normally cooked for at least 40 minutes (beef, lamb and turkey - longer, potatoes and carrots - about 20 minutes, sweet pepper and cabbage, broccoli - about 8-10 minutes).
Proceeding from these considerations, you should not boil vermicelli longer than 5-8 minutes, especially if you take into account the time until the soup before being poured into the plate and served slightly insists and cools, otherwise it will boil to the state of "rags", it will turn out tasteless, and people, as a rule, they want to eat soup, and not a mash with a cracked dough.
How to cook milk noodles?
Of course, to prepare this dish, it's enough just to cook the noodles separately (see above), add the heated for 10-20 minutes in a water bath or boiled milk, season with vanilla or cinnamon and butter.
You can also add natural floral honey (when it cools down to warm) and / or steamed dried fruits (raisins, dried apricots). This dish can be made especially refined if you add dry ground spices: a mixture of curry or saffron, cardamom, grated nutmeg, cloves, ground dry ginger, different types of pepper. If the dairy vermicelli is planned to be served by an adult, you can add 1-2 tablespoons of light Madeira or sherry to it.