Yield - 1 - 2" Hotel Pan
(about 30 side dish servings)
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
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.
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.
Serve in a warmed serving tray or 2 hotel pan.
This is a good bed for grilled entrees of tuna, amberjack, salmon or even chicken breast.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.