Zuppa Alla Vermicelli
|Vermicelli||1⁄2 Pound, broken|
|Olive oil||2 Tablespoon|
|Minced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Italian tomatoes||1 Cup (16 tbs), peeled, seeded and minced|
|Brown chicken stock/Dark beef stock||8 Cup (128 tbs)|
|Italian parsley||1⁄2 Cup (8 tbs), minced|
|Black pepper||1⁄4 Teaspoon|
|Pilaf||1 Cup (16 tbs) (1 Recipe)|
|Grated parmesan cheese/Romano cheese||1⁄4 Cup (4 tbs)|
Saute vermicelli in butter and oil, stirring, until golden.
Remove with slotted spoon and reserve.
Add onion and garlic to pan and saute until soft.
Add tomatoes, stock, parsley and reserved vermicelli.
Cover, bring to boil and cook until vermicelli is tender.
Adjust seasonings with salt and pepper.
Mix Pilou in soup tureen and gradually pour soup over Pilou.
Pass Parmesan cheese.
Serving size: Complete recipe
Calories 2806 Calories from Fat 807
% Daily Value*
Total Fat 91 g139.4%
Saturated Fat 31.2 g155.8%
Trans Fat 0 g
Cholesterol 149.6 mg49.9%
Sodium 4906.4 mg204.4%
Total Carbohydrates 372 g124%
Dietary Fiber 12.5 g50%
Sugars 46.5 g
Protein 98 g196.4%
Vitamin A 89.9% Vitamin C 96.4%
Calcium 57.6% Iron 60%
*Based on a 2000 Calorie diet