Family Best Time >> Food

Vermicelli pie


Ingredients:6 people
  • Panzani vermicelli
    250 g
  • gruyere and grated parmesan cheese
    100 g
  • frozen shortcrust pastry
    1 package
  • butter
    40g
  • pepper mill
    8 to 10 turns
  • anchovy fillet
    1 small tin
  • tomatoes
    2
  • black and green olives
    125 g


Preparation:


    First cook the vermicelli for about 4 minutes in 2.5 liters of boiling salted water. Drain them, season them with half the butter and cheese.

    Add pitted olives

    Mix without crushing using two forks.

    Once the shortcrust pastry has returned to normal temperature, roll out and line a 26 cm in diameter movable-bottom tart tin; Prick it over its entire surface with a fork and bake it in a hot oven until it is light blond.

    Pour the above mixture over the cooked pastry in a very thick layer, sprinkle with the rest of the cheese, garnish with the anchovy fillets and then with the sliced ​​tomatoes.

    Add the rest of the butter cut into small pieces.

    Brown in a hot oven.

    Vermicelli pie

    Vermicelli pie