Products Needed:
5/9 lb. vermicelli
7/9 lb. flesh pork
2/5 lb. bacon
2 bulbs onion
3 yellow sweet peppers
1/2 cup sherry
6 tbsp. cheese grated
2 tbsp. vegetable oil
2 tbsp. butter
1 tsp. carry
salt
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Directions: Cut thinly onion and cleaned pepper, fry in oil, pour sherry and stew until soften, then mash through a sieve.
Cut bacon into stripes, fry until crust, put pork cubes and fry stirring for 15 minutes. Add pepper puree, salt, carry, stew for additional 10 minutes, then stir in 4 tablespoons of cheese.
Put vermicelli «nests» in boiling salted water, after 1 minute take out. Put in greased mold, arrange the pork with sauce in each, pour with melted butter and season with remaining cheese. bake over390°F until cheese melts.
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