Vermicelli and Parmesan Pie with Tomato Salad
This curious pie, made without dough and cooked on the stovetop, is thought to have been developed by home cooks with leftover pasta. Here is the classic version, but other ingredients such as roasted vegetables or flavour bombs like capers, sun-dried tomatoes and olives can be added to the mix – you may just need to include a bit more cheese and egg to bind. The pie on its own can be dry, so I have included a sharp tomato and red onion salad that I love to serve it with. Alternatively, you could spoon some pesto or warm passata (puréed tomatoes) over the top. Thin pasta works best in the pie as the fine strands bind together well.
Ingredients 13
Vermicelli And Parmesan Pie
220 g vermicelli
2 eggs, large
50 g parmesan, grated, plus extra to serve if desired
2 tbsp flat-leaf parsley (italian parsley), chopped
1 garlic clove, crushed
100 ml milk
salt and pepper
1 tbsp olive oil
1 tbsp butter
Tomato Salad
4 ripe tomato, large, sliced 1 cm (1⁄2 in) thick
1⁄2 red onion, thinly sliced
salt and pepper
1 tbsp extra-virgin olive oil
2 tsp red-wine vinegar
2 tbsp flat-leaf parsley (Italian parsley), roughly chopped
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Method 6
Boil the in well-salted water for a minute or so less than the packet recommends. Drain and rinse with cold water.
In a large bowl whisk together the , , , , , salt and pepper. Stir in the until evenly combined.
Heat the and in a 25 cm (10 in) saucepan over a low–medium heat. Use a pastry brush to brush the oil up the sides of the pan. Tip in the pasta, then flatten and press it down (I do this with the bottom of a plate).
Cook for around 3 minutes, then check to see if there is a golden crust developing on the base. (It’s important not to burn it here or it can become bitter.) When golden, place a large plate on top of the saucepan and carefully flip the pan and plate upside down, dropping the onto the plate. Slide the pasta back into the pan. Continue to cook for another 3 minutes.
While the pasta is cooking, lay the over a plate or wide bowl and scatter on the . Season with salt and pepper, and drizzle with the and . Scatter with the .
Serve the pie with the salad and some extra if desired.
Simon Bajada's tips
Other ingredients such as roasted vegetables or flavour bombs like capers, sun-dried tomatoes and olives can be added to the mix – you may just need to include a bit more cheese and egg to bind.
