A recipe from The Silver Spoon
Preparation: 15 minutes
Cooking: 25 minutes
Serves: 6 people
25g (1oz) (2 tablespoons) butter, plus extra for greasing
6 tablespoons breadcrumbs
350g (12oz) vermicelli
250g (9oz) mozzarella cheese, diced
100g (3½oz) prosciutto, cut into strips
25g (1oz) (⅓ cup) Parmesan cheese, grated
salt and pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Grease an ovenproof dish with butter and sprinkle with 4 tablespoons of the breadcrumbs.
Cook the vermicelli in plenty of salted boiling water until al dente. Drain, return to the pan and stir in half the butter.
Tip half the vermicelli into the prepared dish and top with a layer of mozzarella and prosciutto, then cover with the remaining vermicelli.
Beat the egg with the grated Parmesan in a bowl, season with salt and pepper and pour over the pasta.
Sprinkle with the remaining breadcrumbs and dot with the remaining butter. Bake for 20 minutes.
Remove from the oven, leave to stand for 5 minutes and serve.