Vermicelli N⁰ 30

Vermicelli (Italian: [vermiˈtʃɛlli]; lit. ’little worms’, /ˌvɜːrmɪˈtʃɛli, -ˈsɛli/ also UK: /ˌvɛərmɪˈtʃɛli/) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti,[5] while in Italy it is typically thicker.

The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first “celebrity chef”, who was the chef at the Roman palazzo of the papal chamberlain (“camerlengo”), the Patriarch of Aquileia.

The term vermicelli is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or capellini.

Vermicelli, called shaʿīriyya (شعيرية) in Arabic, is used in one of the most common ways of cooking rice in Egypt and the Levant. The vermicelli is browned by frying with oil or butter, then rice and water are added.

Category:

Description

Reviews

There are no reviews yet.

Add a review

Your email address will not be published. Required fields are marked *

Vermicelli N⁰ 30