Vermicilli
Vermicelli au lait et à la cannelle
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150g Panzani Vermicelli
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150g sugar
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½ litre of milk
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2 tsps of cinnamon
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1. Bring the milk to a boil in a saucepan and then add the Vermicelli and sugar.
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2. Mix well and cook the pasta for 3 minutes.
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3. When the pasta is cooked, pour the mixture into a platter and refrigerate.
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4. Sprinkle the Vermicelli with cinnamon and serve.
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