Amazing and unique country of Italy. It is located far enough from us. And at the same time, her cuisine was so closely related to our traditions that no one would even think of giving up another impressive portion of pizza or, of course, risotto. Needless to say, love and respect for pasta - this passion lives in any of us. Someone is very fond of spaghetti or horns, and someone has thin vermicelli, despite this, the composition of all the above products is the same.
But still, sometimes I want so much tender chicken broth with elegant noodles and herbs. Or try, say, an unusual side dish for breakfast of fine vermicelli and rice, or you can just cook vermicelli and generously season it with cheese. So then the question arises: after all, how to cook vermicelli correctly? Indeed, what needs to be done to make it perfect, not stick together and not boil? So, we will figure out how to cook vermicelli correctly.
About a hundred grams of pasta should be enough for only one serving, be sure to consider that they increase during cooking. Young people who play sports can eat one hundred and fifty grams, and even more. But if you cooked more vermicelli than necessary, then you do not need to be upset.
All these dishes are even tastier and healthier when warmed up, or fried, because the starch inside under the influence of additional heat is partially amenable to caramelization. And for the finished vermicelli, which is warmed up for dinner, you can come up with a completely different dressing - and a completely different dish will come out.
So, the first rule: how to cook vermicelli in a large amount of liquid. Remember: for 100-150 grams of pasta, vermicelli or noodles we take at least one liter of water.
Rule two: how to cook vermicelli in salted boiling water. When the water boils, we will reduce the fire, then we are on duty near the pan for fifteen minutes so that the water does not boil!
The third rule. Fifteen minutes later, we try to make sure our noodles are ready. If you are ready, filter the vermicelli through a colander, rinse the vermicelli with cold water (and, as we know, the starch comes off), then place the vermicelli in a frying pan where the butter or margarine is melted (one tablespoon). Five minutes we warm the vermicelli, carefully stirring with a spatula.
So the noodles are ready. Now it's up to the gas station. A variety of recipes will tell you about its preparation.
So, how to cook vermicelli correctly?
It’s possible to understand the process of making these wonderful pasta if you consider the most basic recipes with this delicious product.
For example, take chicken broth with thin vermicelli.
If you plan to prepare a broth with thin vermicelli, you need to take a cup of vermicelli, a small slice of chicken, a little fresh or dried dill, of course, salt, fragrant bay leaf, black pepper to taste. A piece of chicken is washed, poured with water, be sure to remove the foam and cook until almost ready. After that, the meat is taken out, cut into pieces. Vermicelli is added to the pre-strained broth, salted, chopped chicken, and, of course, spices and boiled for about 5 minutes. After which the most tender soup is insisted for ten minutes and served.
And finally, a little trick about vermicelli. Vermicelli can be given a unique piquancy if it is slightly fried. To do this, sprinkle vermicelli directly on a hot pan and, stirring, fry until brown. After this procedure, it is possible to add this product instead of rice directly to pilaf or use in other dishes: in casseroles, pancakes, pies, pancakes.
If you follow the tips outlined in the article, you will always orient yourself on how to prepare vermicelli so that it does not stick together, not boil and is tasty.