Timbale of Vermicelli with Tomatoes
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- ten medium-sized fresh tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take ten medium-sized fresh tomatoes and cut them in two crosswise.
- Put a layer of these into a baking-dish with the liquid side touching the bottom of the dish.
- Now put another layer with the liquid side up, sprinkle on salt and pepper.
- Break the raw vermicelli the length of the baking-dish and put a layer of it on top of the tomatoes.
- Now add another layer of the tomatoes, with the skin side touching the vermicelli, a second layer with the liquid side up, salt and pepper, and another layer of the raw vermicelli, and so on, the top layer being of tomatoes with their liquid side touching the vermicelli.
- Heat three or four tablespoons of good lard (or butter), and when the lard boils pour it over the tomatoes and vermicelli;
- then put the dish into the oven and cook until the vermicelli is thoroughly done.
- After cooling a little while, turn it out into a platter.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Spatula