Vermicelli pasticcio

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

1 egg

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.