Fais Do Do Fideua
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Author Notes: This is what you might get if your cook was a sailor from Portugal who fell off a boat in the port of New Orleans and had to forage for groceries. As always I like to use earthenware for dishes like this, such as a Spanish cazuela but you can of course deploy your own weapon of choice. The sausage component can either be a semi-cured, Spanish style chorizo or else a linguiça. I’m using collards and turnip greens here but you can substitute other greens also. - pierino
Serves 2
- About 12 leaves of collard greens
- About 10 leaves of turnip greens (up to you)
- About 3 ounces fideo coils
- 1 link chorizo or linguiça
- 2 cloves garlic
- 1 ½ cups chicken or vegetable stock
- 10 cherry tomatoes, halved
- Light olive oil
- Salt
- Tabasco
- Trim the hard stems from the collards and turnip greens, give them a good rinse in cold running water
- Stack the leaves, maybe five at a time and roll into a cigar shape. With a sharp knife cut into the thinnest possible ribbons (across the cigar of course)
- Slice the sausage into small discs
- Warm up your pan or cazuela (if you are using the latter you may want to set it on a flame tamer) and hit it with enough olive oil to evenly cover the bottom
- Lightly color the garlic and then add the fideo coils, stir until the pasta just begins to brown
- Add your sausage followed by the greens and tomatoes. Season with salt.
- Pour in the stock and cover at a slow simmer for about 25 minutes until the noodles are al dente and the greens and tomatoes have begun to melt into a beautiful green mess
- Season with Tabasco and serve
- This recipe was entered in the contest for Your Best Noodle Soups
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Greens
Tags: Alfama, greens, Huey Long, New Orleans, pasta, Sporting Lisbon
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3 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
One of my favorites of yours.
over 1 year ago mensaque
Do you mean by chorizo what it means in Brazil:blood sausage?Cause it sounds delicious and Im dying to try it,but don't want to waste some great "chouriço" as we call it down here if up there it means something completely diferent.
over 1 year ago pierino
pierino is a trusted source on General Cooking and Tough Love.
In fact chouriço would be perfect. I love blood sausage, morcilla in Spanish, but I wouldn't use that for this dish. I used a Spanish style, semi-cured sausage spiced with pimenton.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I have never heard of browning pasta before, sounds really wonderful.
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
yummmmmmmmmmmm. (you probably hate that i did that, right?)
over 1 year ago pierino
pierino is a trusted source on General Cooking and Tough Love.
No, but I would hate it if you said, "yummo".
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
I thought about saying yummo, but I figured you'd never speak to me again if I did.
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Luscious. Do you roll the leaves the long way or the short way, or does it matter?
over 1 year ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Myself, I lay them flat and roll them from bottom to top but I don't think it matters that much as long as you get long, thin ribbons.