- June 24, 2008 at 2:46 pm #258741I make something similar, but this caught my eye and thought as it’s got so few ingredients and fairly cheap ones too, except maybe the basil, but that’s easy to grow and much much cheaper that way. lol
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Sent: Monday, June 23, 2008 11:53:06 PM
Subject: Rachael Ray Recipes on the Run
Rachael Ray on the Run!
Fried Vermicelli and Green Onions
1 pound vermicelli
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 tablespoons butter, cut into small pieces
3 cloves garlic, crushed away from skins
6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
20 leaves fresh basil (1 cup), shredded into a chiffonade
Cook vermicelli in salted water to al dente; drain.
Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes.
Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil.
Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter.
Garnish with basil.
Baking & Spice :
extra-virgin olive oil
1 lb. vermicelli
20 cups fresh basil
3 cloves garlic
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