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 Pub date
2008-01-09

Sopa Seca de Fideos (Mexico) Recipes

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Sopa Seca de Fideos (Mexico) Recipes

Following this rule, its full flavour will be attained and it is best digested. To taste pasta at its best, just follow these simple guidelines and cooking times:

Pour a generous amount of water (1 liter per 100 grams of pasta) into the pot and put on the heat.
Add salt (10 grams per liter of water).

When the water begins to boil, add the pasta to the pot.

Let the water return to a boil, stirring the pasta from time to time, cooking it per the “boiling time” displayed on the pasta label.

Use a colander to drain the pasta, and then put the pasta on a plate. Add your favourite sauce, mix well and serve hot.

Ingredients. SERVES 3

500 grams fideos (thin pasta)
6 medium tomatoes, blanched and peeled
2-3 tablespoons olive oil
1/2 white onion, chopped
2-3 cloves garlic, peeled
500 milliliters chicken stock
Parsley, finely chopped
Grated queso anejo, to taste
Avocado slices (optional)

Directions

1. Puree the tomatoes, garlic and onion in the blender until fairly smooth.

2. Heat the olive oil in a large, deep skillet over low heat and add the dry fideos. Stir the fideos
    until they turn uniformly brown, then remove with slotted spoon and set aside.

3.  Add the tomato mixture to the skillet with additional olive oil if necessary, and simmer over
   medium heat for several minutes. Add 3/4 of the chicken stock and bring to a boil. Add the fideos
   to the tomato-stock mixture, and then bring heat back to low. Add the salt and parsley.

4. The dish is done when the fideos are cooked and there is no more water in the pan (you may need
    to add the other 1/4 of stock). Stir in the queso and garnish with avocado slices.


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