Vermicelli And Parmesan Pie Recipe by Simon Bajada

eatliveescape

Nov 30

In Issue 11 of ele Magazine 'The European Summer Edition', we share delicious recipes from Simon Bajada's new cookbook, Malta. This Vermicelli and Parmesan Pie is one of our favorites, it is so simple to make!

This curious pie, made without dough and cooked on the stovetop, is thought to have been developed by home cooks with leftover pasta. Here is the classic version, but other ingredients such as roasted vegetables or flavour bombs like capers, sun-dried tomatoes and olives can be added to the mix – you may just need to include a bit more cheese and egg to bind. The pie on its own can be dry, so I have included a sharp tomato and red onion salad that I love to serve it with. Alternatively, you could spoon some pesto or warm passata (puréed tomatoes) over the top. Thin pasta works best in the pie as the fine strands bind together well.

Ingredients

220 g (8 oz) vermicelli, angel hair pasta or spaghettini
2 large eggs
50 g (1¾ oz) parmesan, grated, plus extra to serve if desired
2 tablespoons chopped flat-leaf (Italian) parsley
1 garlic clove, crushed
100 ml (3½ fl oz) milk
salt and pepper
1 tablespoon olive oil
1 tablespoon butter chunks

Method

Boil the pasta in well-salted water for a minute or so less than the packet recommends. Drain and rinse with cold water.
In a large bowl whisk the remaining ingredients except the oil and butter. Stir in the pasta until evenly combined.
Heat the oil and butter in a 25 cm (10 in) saucepan over a low– medium heat. Use a pastry brush to brush the oil up the sides of the pan. Tip in the pasta, then flatten and press it down (I do this with the bottom of a plate). Cook for around 3 minutes, then check to see if there is a golden crust developing on the base. (It's important not to burn it here or it can become bitter.)
When golden, place a large plate on top of the saucepan and carefully flip the pan and plate upside down, dropping the pasta onto the plate. Slide the pasta back into the pan. Continue to cook for another 3 minutes. Serve and enjoy!