Gourmet Cookie Bouquets Recipe Blog

• 1 cup canned tomatoes
• 3 tbs. olive oil
• 2 oz. grated Parmesan cheese
• 1/2 lb. vermicelli
• 3 eggs
• 2 tbs. flourSalt and pepper to taste

Heat oil over low flame in deep saucepan. Gradually stir in flour until well blended. Add tomatoes slowly; keep stirring. Bring to a boil; lower flame; simmer for 2 minutes. Add grated cheese, salt and pepper to taste; stir; turn off fire.Break vermicelli into 1 inch pieces. Cook in 2 qts. Of rapidly boiling salted water, about 6 minutes or until soft. Drain. Stir vermicelli into prepared sauce. Beat egg yolks thoroughly; add. Beat egg whites stiff; fold in.Transfer to buttered baking dish; bake in moderate oven about 10 minutes or until firm.Serve hot. Serves 4.

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