Photo by Alex Uballez
Pilaf-style Fidellini (Sopa seca de fideo)
If there is one dish that is my Madeleine, this is it. It takes me back to my childhood. It is my comfort food and, by extension, that of my children.
Ingredients
- 1 large tomato
- 1 large jalapeño chile or use 1 canned chipotle chile en adobo
- 1 small white onion coarsely chopped
- 1 clove garlic, large
- 6 sprigs cilantro
- ¼ cup vegetable oil
- 1 7-ounce package fideo or small shaped pasta such as melon seeds or alphabet
- 2 cups
Chicken Stock (Caldo de pollo) or water - Parmesan cheese, shredded (optional)
- Pico de gallo (optional)
Instructions
- Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeño and cook, turning frequently, until the skins of the tomato and chile are blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes.
- When the tomato and chile are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices.
- Place tomato, jalapeño, white onion, garlic clove, and cilantro in a blender or food processor and process until almost smooth, about 1 minute. Reserve.
- Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil.
- Add puréed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed.
- Serve with shredded parmesan cheese and pico de gallo if desired.
Nutrition
Calories: 243kcalCarbohydrates: 30gProtein: 7gFat: 11gSaturated Fat: 8gCholesterol: 2mgSodium: 119mgPotassium: 252mgFiber: 2gSugar: 4gVitamin A: 349IUVitamin C: 8mgCalcium: 18mgIron: 1mg
