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    Vermicelli Torta

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    Vermicelli Torta

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 - 6


    • 350g vermicelli pasta
    • 3-4 tablespoons olive oil
    • 200g buffalo mozzarella, drained and very finely sliced
    • 8-12 basil leaves
    • 100g dry-cured Italian sausage or chorizo, very finely sliced
    • ½ teaspoon crushed chilli flakes
    • Salt
    • Freshly Ground Black Pepper
    • 3 medium eggs, beaten


    1. Bring a large pan of salted water to the boil and drop in the vermicelli. Gently stir the pasta with a fork to separate the strands. Cook for 2-3 minutes until al dente. Drain. Toss in 1-2 tablespoons olive oil to keep the strands separated.
    2. Coat a large frying pan with 1-2 tablespoons oil and put half the vermicelli on the base. Top with the mozzarella, basil leaves, Italian sausage and remaining vermicelli. Mix the chilli flakes and seasoning into the eggs then pour over the vermicelli in the pan, prodding the pasta with a fork to allow the eggs to seep through to the base.
    3. Put the pan over a medium heat and cook the torta for 8 minutes until the base is golden. Put a large plate over the top. Flip the pan over so the torta comes out onto the plate. Add a little more oil to the pan and slide the torta back in. Cook for a further 5-6 minutes until the other side is golden. Flip out of the pan onto a warmed serving plate. Serve in wedges, accompanied, if you like, by roasted peppers.

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