Ingredients with Measurements:
- 1 pound vermicelli pasta
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
- 1/2 cup grated Asiago cheese
- 1/2 cup grated fontina cheese
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sauce
- Whisk for mixing sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chicken broth and heavy cream to the skillet and whisk to combine. Bring the mixture to a simmer.
4. Add the grated Parmesan, Romano, Asiago, and fontina cheeses to the skillet and whisk until the cheese has melted and the sauce is smooth.
5. Add the cooked vermicelli pasta to the skillet and toss to coat the pasta in the cheese sauce.
6. Season the pasta with salt and pepper to taste.
7. Serve the vermicelli con formaggio e vermi hot, garnished with additional grated cheese and chopped parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for the skillet
Serving size:
6 servings
Nutritional information:
Calories: 550
Fat: 27g
Carbohydrates: 57g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Any type of pasta can be used instead of vermicelli.
- Any combination of Italian cheeses can be used for the sauce.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
Variations:
- Add cooked shrimp or chicken to the pasta for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use half-and-half or milk instead of heavy cream for a lighter sauce.
Tips and tricks:
- Be sure to grate the cheese finely for a smooth sauce.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Stir the pasta frequently in the skillet to prevent it from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for family-style dining.
Garnishes:
Grated cheese and chopped parsley
Pairings:
- A crisp green salad with a tangy vinaigrette
- Garlic bread or breadsticks
- A glass of Chianti or Pinot Grigio
Suggested side dishes:
- Roasted vegetables such as asparagus or broccoli
- Grilled chicken or steak
- Bruschetta or crostini with tomato and basil
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer it for a few minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the pasta to al dente to prevent it from becoming mushy.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Vermicelli con formaggio e vermi is a classic Italian pasta dish that originated in the region of Emilia-Romagna. The dish features a creamy cheese sauce made with a blend of Italian cheeses and is typically served with long, thin vermicelli noodles.
Flavor profiles:
Creamy, cheesy, savory, garlicky
Serving suggestions:
Serve the pasta hot with a side salad and garlic bread for a comforting and satisfying meal.
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Region: Italian