Vermicelli(Italian:[vermiˈtʃɛlli];lit. 'little worms';/ˌvɜːrmɪˈtʃɛli,-ˈsɛli/,[1][2][3]UK:/ˌvɛərmɪˈtʃɛli/[4]) is a traditional type ofpastaround in section similar tospaghetti.In English-speaking regions it is usually thinner than spaghetti,[5]while in Italy it is thicker.[6][7]
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
Thickness comparison
editAs defined in Italy, the diameters of spaghetti-like pasta are:
- vermicelli
- between 2.08 and 2.30 millimetres (0.082–0.091 in), with little variation between different producers.[8][9]
- spaghetti
- between 1.92 and 2.00 millimetres (0.076–0.079 in).[10]
- vermicellini
- (lit. 'thinvermicelli') between 1.75 and 1.80 millimetres (0.069–0.071 in).[11]
- fedelini
- between 1.37 and 1.47 millimetres (0.054–0.058 in).[12]
- capellini
- capelli d'angelo
- (lit. 'little hair'or'angel's hair') between 0.8 and 0.9 millimetres (0.031–0.035 in).[13][14]
In the United States, theNational Pasta Association(which has no links with its Italian counterpart, theUnione Industriali Pastai Italiani[15]) lists vermicelli as a thinner type of spaghetti.[16]
The Code of Federal Regulations of the United States of America[17]defines spaghetti and vermicelli by diameter:
- vermicelli
- less than 0.06 inches (1.5 mm).
- spaghetti
- between 0.06 and 0.11 inches (1.5–2.8 mm).
History
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In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in hisCompendium de naturis et proprietatibus alimentorum(1338) that the Tuscan vermicelli are calledoratiinBologna,minutelliinVenice,fermentiniin Reggio, andpancardelleinMantua.[18]
The first mention of a vermicelli recipe is in the bookDe arte Coquinaria per vermicelli e maccaroni siciliani(The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous MaestroMartino da Como,unequalled in his field at the time and perhaps the first celebrity chef, who was the chef at the Roman palazzo of the papal chamberlain (camerlengo), thePatriarch of Aquileia.In Martino'sLibro de arte coquinaria,there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.[19]
Vermicelli in other countries
editMiddle East and East Africa
editVermicelli, calledshaʿīriyya(شعيرية) inArabic,is used in one of the most common ways of cooking rice inEgyptand the Levant. The vermicelli is browned by frying with oil or butter, then rice and water are added.
InSomalia,it is used in a sweet dish calledcadriyad,originating from theYemeniʿaṭriyah(عطرية). The vermicelli is browned by frying with butter, then water, sugar, andcardamomare added until it has softened slightly. The dish is similar to the Indiansheer khurma;however, no milk or cream is added. Bananas can also be added on top. It is usually eaten as a dessert or as a side-dish with Somali spiced rice dishes.
Cadriyadis also a common dessert in certain parts of Ethiopia, particularly in the Arab-influencedHarar-ghe region,where it is known asattriyaand is served cold, often with a thin layer of custard on top.
Iberia
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Possibly due to theUmayyadinfluence,[20]Spain and Portugal use a type of vermicelli calledaletria.It is mostly used for soups or desserts. In modern-day Portugal,aletriausually refers to a dessert similar to arice pudding,but replacing the rice withaletria.
The Americas
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Thefideois a type of noodle, produced in Europe since medieval times, best known asfideusorfidelis,which spread toMexicanandLatin American cuisine,and is often referred to by speakers of English as "vermicelli". A short noodle, typically a few centimeters in length at most, it is commonly used in chicken soup and insopa seca,a type of side dish.
Indian subcontinent
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In countries of theIndian subcontinent,vermicelli is available either as long strands or cut into about 2-centimetre-long (1 in) pieces. Vermicelli is known by various local names such as:sewiyuninSindhi;semya(సేమ్యాorసేమియా) inTelugu;sémiyawhen made with wheat, andsevaiwhen made with rice inTamil;semiyainMalayalam;shavigeinKannada;sewoiinAssamese;shemaiinBengali;seviyaninHindi,UrduandPunjabi;shevayainMarathi;simeiinOdia;sevinGujarati;andsemigeinTulu.The noodles are used in a number of dishes, including a variation ofkheer,calledsevaya,a sweet dessert similar torice pudding.Vermicelli is also used in many parts of India to make a popular dish calledupma.To prepare it, dry oil-roasted vermicelli and pre-sauteed vegetables such as onions, carrots, French beans, peas, etc. are cooked together with enough water that can be absorbed by the vermicelli. Roasted cashews or peanuts are used as garnish.
Other noodles called "vermicelli"
editIn English, the Italian loanwordvermicelliis used to indicate different sorts of long pasta shapes from different parts of the world, but mostly from South or East Asia.
Central AsiankesmeandPersianreshtehalso resemble vermicelli.Fālūdeorfaloodehis a Persian frozen dessert made with thin vermicelli noodles frozen withcorn starch,rose water,limejuice, and often groundpistachios.
In East and Southeast Asia, the termvermicelliis used to translate four different types of noodles.Rice vermicellican refer to a thin dried type ofrice noodle(Chinese:Mễ phấn;pinyin:mǐfěn;Cantonese Yale:mai fun;Hokkien:bí-hún,bee hoon;Thai:เส้นหมี่,romanized:sen mi;Burmese:ၾကာဆံ,romanized:kya zan). A second type of vermicelli is made from rice that has been fermented (Chinese:Mễ tuyến;pinyin:mǐxiàn;Thai:ขนมจีน,romanized:khanom chin;Vietnamese:bún). The latter are normally eaten fresh, rather than after drying. Thirdly, vermicelli sometimes indicatescellophane noodlesmade frommung beanorsweet potatoflour (Chinese:Phấn ti;pinyin:fěnsī;Thai:วุ้นเส้น,romanized:wun sen). Cellophane noodles turn translucent after cooking, whereas rice vermicelli remain opaque. The fourth type of vermicelli are made from wheat rather than rice flour,misua(Chinese:Diện tuyến;pinyin:miànxiàn;Pe̍h-ōe-jī:mī-sòan).
See also
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Media related toVermicelliat Wikimedia Commons
Vermicelliat the Wikibooks Cookbook subproject
References
edit- ^"vermicelli".The American Heritage Dictionary of the English Language(5th ed.). HarperCollins.Retrieved23 July2019.
- ^"Vermicelli".Collins English Dictionary.HarperCollins.Archivedfrom the original on 23 July 2019.Retrieved23 July2019.
- ^"vermicelli".Merriam-Webster.com Dictionary.Retrieved23 July2019.
- ^"vermicelli".LexicoUK English Dictionary.Oxford University Press.Archived fromthe originalon 5 March 2020.
- ^Dictionary.Com."Vermicelli".Random House Diciontary. Archived fromthe originalon 7 March 2016.Retrieved27 August2012.
- ^"Vermicelli Voiello".Voiello(in Italian).Archivedfrom the original on 25 September 2020.Retrieved3 May2020.
- ^"Vermicelli n° 170".Pasta De Cecco(in Italian).Archivedfrom the original on 16 April 2021.Retrieved3 May2020.
- ^"Vermicelli Barilla".Archivedfrom the original on 25 April 2013.Retrieved3 August2011.
- ^"Vermicelli DeCecco".Archivedfrom the original on 16 April 2021.Retrieved3 August2011.
- ^"Spaghetti".Archived fromthe originalon 8 July 2015.Retrieved15 September2011.
- ^"Vermicellini DeCecco".Archivedfrom the original on 1 October 2015.Retrieved3 August2011.
- ^"Fidelini DeCecco USA".Archived fromthe originalon 5 September 2015.Retrieved3 August2011.
- ^"Capellini DeCecco USA".Archived fromthe originalon 16 June 2013.Retrieved3 August2011.
- ^"Capellini Barilla USA".Archivedfrom the original on 20 February 2012.Retrieved3 August2011.
- ^"UNIPI - Unione Nazionale Industriali Pastai Italiani"(in Italian).Archivedfrom the original on 3 September 2011.Retrieved12 September2011.
- ^"Pasta shapes".Archived fromthe originalon 3 September 2011.Retrieved12 September2011.
- ^21 CFR139.110
- ^Ortolani, Cristina (2006).L'Italia della pasta(in Italian). Touring.ISBN978-88-365-2933-9.
- ^"Libro de Arte Coquinaria Composto per lo Egregio Maestro Martino Coquo Olim del Reverendissimo Monsignor Camorlengo et Patriarcha de Aquileia"(in Italian).Archivedfrom the original on 28 January 2011.Retrieved3 August2011.
- ^Colman, Andrew (3 December 2005).Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast.ISBN9781558323292.