Zuppa Alla Vermicelli Recipe
Tickle your taste buds with this Zuppa Alla Vermicelli recipe. This recipe will save you dollars which you have spent at French restaurants for similar or perhaps inferior taste. It is an ideal Appetizer. Missing out on this Zuppa Alla Vermicelli recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
1/2 pound vermicelli, broken
2 tablespoons each butter and olive oil
1/2 cup minced onion
1 garlic clove, minced
1 cup peeled, seeded and minced Italian tomatoes
8 cups dark beef or brown chicken stock
1/2 cup minced fresh Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 recipe Pilou
Freshly grated Parmesan or Romano cheese
Directions
Saute vermicelli in butter and oil, stirring, until golden.
Remove with slotted spoon and reserve.
Add onion and garlic to pan and saute until soft.
Add tomatoes, stock, parsley and reserved vermicelli.
Cover, bring to boil and cook until vermicelli is tender.
Adjust seasonings with salt and pepper.
Mix Pilou in soup tureen and gradually pour soup over Pilou.
Pass Parmesan cheese.
Remove with slotted spoon and reserve.
Add onion and garlic to pan and saute until soft.
Add tomatoes, stock, parsley and reserved vermicelli.
Cover, bring to boil and cook until vermicelli is tender.
Adjust seasonings with salt and pepper.
Mix Pilou in soup tureen and gradually pour soup over Pilou.
Pass Parmesan cheese.
