Name: Vermicelli in Timballini (Moulds of thin pasta)
Yield: Makes 6 small moulds: serves 6 as a first course
Cuisine: Italian
Ingredients: ½ pint (300 ml) Salsa di Pomodoro; Béchamel Sauce made with ½ pint (300 ml) milk, infused with a bay leaf and well seasoned; 6 oz (175 g) vermicelli, tagliatelle or spaghettini; 4 oz (100 g) cooked ham, diced; 4 oz (100 g) Gruyère cheese, diced; Salsa di Pomodoro; Béchamel sauce; ½ oz (15 g) breadcrumbs; ½ oz (15 g) butter

Preparation info

Makes 6 small moulds: serves
6
as a first course

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This is a very pretty way of presenting pasta and one that can be made in advance. It is a lovely surprise when you break open the appetising toasted moulds and find them full of creamy cheese, ham and pasta. Individual small moulds make a decorative first course but you could make one large mould and serve it for lunch.

Ingredients

Basic recipes

Béchamel sauce
Salsa di Pomodoro

Method

Prepare six moulds of approx. 6 fl oz (175 ml) capacity by buttering thickly and coating the inside surface with some of the breadcrumbs. Make the béchamel sauce and dot with butter or cover with cling fil