In a recent New York Times piece, chef/restaurateur Mario Batali noted that a favorite dish is “Spicy vermicelli with anchovies, hot pepper and bread crumbs.” BSK made a variation of this dish last night. BSK got rid of the bread crumbs and added garlic plus flash-fried squid. Substituted capellini (“angel hair”) fot the thicker vermicelli. BSK and HG like this skinny pasta and (slightly thicker) fedelini. Be forewarned, this pasta cooks in a flash. If serving at room temperature, douse the cooked pasta with cold water and drain thoroughly to stop it from over-cooking.
Room temperature or chilled vermicelli is a standard accompaniment to many Asian dishes. BSK often serves it (with a shot of sesame oil and a dab of sambal oelek or a squirt of sriracha) with Mapo Tofu or alongside sauteed bok choy and steamed mustard greens. BSK also makes Taiwanese Oyster Soup (google the recipe) with gently poached oysters, vermicelli, stock, rice wine, soy sauce, etc. Chinese noodle soup with a skinny twist.
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