Aurora Catering's

Herbal Pasta
Yield - 1 - 2" Hotel Pan
(about 30 side dish servings)


Ingredients
4 LBS VERMICELLI PASTA
2 CUPS EXTRA VIRGIN OLIVE OIL
2 TBSP HOUSE SEASONINGS (See Recipe)
1 CUP FRESH BASIL LEAFS (Chopped)
1 BUNCH FRESH CURLY PARSLEY (Chopped)
1 BUNCH FRESH CILANTRO (Chopped)
1/2 CUP ROASTED PECAN PIECES
1 CUP GRATED ROMANO CHEESE

Method
Boil vermicelli "al dente", then rinse with cold water and coat with 1/4 cup of olive oil. If the pasta is not going to be used immediately, cool pasta to room temperature. Place in a plastic bag and remove all air, refrigerate.
Heat oil and all remaining ingredients in a brazier (except for cheese). Re-heat pasta with hot water in china hat then fold in pasta and cheese.

Alternate Method
1/4 CUP SWEET BASIL
1/2 CUP DRIED PARSLEY FLAKES
If fresh basil, parsley and cilantro are not available substitute the above quantities of dry ingredients.

Plate Presentation
Serve in a warmed serving tray or 2” hotel pan.

Chef's Notes:
This is a good bed for grilled entrees of tuna, amberjack, salmon or even chicken breast.

 

 to Home Cookin' Page or Return to

Table of Contents

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.