Vermicelli
Bananes aux Cheveux d'ange caramélisés
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250g Panzani Vermicelli pasta
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8 bananas
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3 vanilla beans
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1 litre of milk
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75g of butter
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250g of brown sugar
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1. Heat the milk with the halved and scraped vanilla beans and 100 g of sugar. Cook the Vermicelli pasta in it on low heat for 5 minutes. Pour the mixture into a small baking dish.
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2. Melt the butter in a skillet, and add 50 g of sugar to it. Once it's darkened a little, add the whole bananas, turning them over gently. Allow to caramelize for 2 minutes on each side over medium heat.
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3. Place atop the Vermicelli pasta, sprinkle with sugar and put the whole thing under the grill as such until it browns.
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