Vermicelli Recipe
Ingredients
| Vermicelli | 1/4 Pound | |
| Olive oil | 5 Tablespoon | |
| 1 pint tinned bouillon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix in a saucepan the vermicelli and olive oil and cook over a low heat until the vermicelli is lightly browned.
Stir continually to ensure vermicelli does not burn.
Cover and set aside.
Next evening, heat to boiling point the 1 pint of bouillon and pour over vermicelli.
Cover saucepan and cook over low heat for about S minutes until liquid is fully absorbed.
Season to taste with salt and pepper.
Stir continually to ensure vermicelli does not burn.
Cover and set aside.
Next evening, heat to boiling point the 1 pint of bouillon and pour over vermicelli.
Cover saucepan and cook over low heat for about S minutes until liquid is fully absorbed.
Season to taste with salt and pepper.
Chef
