Vermicelli


Pasta in Broth

Source: Libro de arte coquinaria by Maestro Martino de Como, 15th century

Original Recipe:

Vermicelli

Distempera la pasta como è ditto di sopra, et filala sottile rompendola a pezoli peccini con le dita a modo di vermicelli, et poneli a secchare al sole, et durarando doi o tre anni. Et quando li vorrai
 ocere falli cocere in brodo di carne, o di bon pollo grosso, per spatio d'una hora. Et poi fa' le menestre et mittivi caso grattugiato et spetie. Se non fusse tempo di carne cocigli con latte de mandole con zuccharo, overo in lacte de capra. Et perché questo lacte non vole bollire quanto che richiedono li vermicelli, falli bollire prima con un pocha d'acqua como si fa il riso. Et simelemente se deveno cocere le lasagne, le tritte overo fermentine. Et tutte queste vivande di pasta deveno essere gialle di zafrano, excepto quando se coceno in lacte.

Translation: (from The Art of Cooking: The First Modern Cookery Book)

Vermicelli

Thin the pasta as above, cut it into thin strings and break into small pieces with your fingers just like little worms., and set it to dry in the sun, and it will keep for two or three years. When you wish to cook it, do so in meat broth or good fatty pullet broth, for one hour. Then serve in bowls, topped with grated cheese and spices.

My Interpretation:

1 lb. Pasta (Vermicelli or Angel  Hair)
2 pinch Saffron
4 cups Chicken broth ½ tsp. Grains of Paradise, ground
2 Tbsp. Parmesan cheese, grated
 

Add saffron to broth and bring to a boil. Break vermicelli into 2"-3" lengths. Cook vermicelli in broth until al dente (according to package). Drain vermicelli. Top with grated permesan & ground grains of paradise.

Works Referenced:
Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm

The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005
- A translation of the work of Maestro Martino of Como, 15th century
Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 8
Amount Per Serving
Calories:  107
Calories from fat: 22 (21% of tot cal)

% Daily Value*

Total Fat   2g 3%
     Saturated Fat  1g 5%
Cholesterol   25mg 8%
Sodium   481mg 20%
Total Carbo    14g 5%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   7g  
Vitamin A       5% Vitamin C     1%
Calcium         6% Iron      10%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.