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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fideos Recipe

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This recipe for Fideos is from The Granaghan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 12-oz bag of fidellos or fideos, coiled nests of very thin pasta
1/4 cup good olive oil
2 cups peeled whole Italian tomatoes, diced (San Marzano’s are best) - Save all the liquid in the can and from dicing.
3 cups liquid (the juice from the tomatoes, with water or chicken stock added to make the total amount).
2 Tbsp tomato paste
1 Tbsp lemon juice
1/2 onion, diced
2 cloves garlic chopped
S&P
Parmesan cheese to serve (optional)
Directions:
Directions:
Heat olive oil in 4 quart pot.
Fry the noodle coils until brown, taking care not to burn them. Remove to a paper towel lined plate.
Add aromatics and sauté to soften.
Then add tomato paste and cook for a few minutes.
Add tomatoes and remainder of liquid and season to taste.
Return noodles to pot, turn the heat to very low, and stir with fork until coils loosen.
Cover and cook without disturbing until all liquid is absorbed; approximately 10 minutes. Stir and allow to sit covered another 10 minutes.
Serve with Parmesan if desired.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
If using 16 oz Fideos increase the liquid to 4 cups.

Don’t skimp on the olive oil. It’s an ingredient, not just a medium for sautéing.

 

 

 

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