Teresa's Vermicelli
A community recipe by CommunityNot tested or verified by Nigella.com
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Put the oil and the onions in a pan and cook them very gently. Add a splosh of wine, let it evaporate a bit, then add the courgettes and some salt. Cook the pasta and when it's done put it in the pan with the onions-courgettes sauce and stir fry it for a minute. Turn the heat off. In a bowl beat the eggs with pecorino cheese, salt & pepper and pour it in the pan with the pasta very quickly. Toss and eat it immediately.
Put the oil and the onions in a pan and cook them very gently. Add a splosh of wine, let it evaporate a bit, then add the zucchini and some salt. Cook the pasta and when it's done put it in the pan with the onions-zucchini sauce and stir fry it for a minute. Turn the heat off. In a bowl beat the eggs with pecorino cheese, salt & pepper and pour it in the pan with the pasta very quickly. Toss and eat it immediately.
Introduction
Teresa is a friend of mine and a wonderful cook: this is one of her recipes.
Teresa is a friend of mine and a wonderful cook: this is one of her recipes.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
Metric
U.S.
- 500 grams vermicelli noodles (or penne)
- 600 grams onions (peeled and thinly sliced)
- 100 millilitres extra virgin olive oil
- salt
- pepper
- 2 eggs
- pecorino cheese (grated)
- 4 courgettes (thinly sliced)
- white wine
- 17⅔ ounces vermicelli noodles (or penne)
- 21⅙ ounces onions (peeled and thinly sliced)
- 4 fluid ounces extra virgin olive oil
- salt
- pepper
- 2 eggs
- pecorino cheese (grated)
- 4 zucchini (thinly sliced)
- white wine
Method
Teresa's Vermicelli is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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