Pasta & rice / RICETTI
Maltese milk vermicelli
An old dish of vermicelli simmered in milk with butter and cheese.
◷ 25 min / 4 servings
Method
- Heat milk and water in a heavy pot to a gentle simmer.
- Add broken vermicelli and a little salt.
- Cook gently for 8–10 minutes, or following the packet, stirring often.
- Stir in butter and cheese. Add pepper and serve immediately, loosening with warm milk if too thick.
✳ From the kitchen
This is a soft savoury dish, not a dessert.
Tradition reference
Accademia Italiana della Cucina · Malta, pp. 322–323 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.