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

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

Europe
Italy
Main course
Pasta
Mediterranean

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

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Ingredients

Basic recipes

Method

Part of