Fais Do Do Fideua

By • August 30, 2011 • 9 Comments



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
  1. Trim the hard stems from the collards and turnip greens, give them a good rinse in cold running water
  2. 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)
  3. Slice the sausage into small discs
  4. 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
  5. Lightly color the garlic and then add the fideo coils, stir until the pasta just begins to brown
  6. Add your sausage followed by the greens and tomatoes. Season with salt.
  7. 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
  8. Season with Tabasco and serve

Tags: Alfama, greens, Huey Long, New Orleans, pasta, Sporting Lisbon

Comments (9) Questions (0)

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Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

One of my favorites of yours.

08270410avatar_messbrasil

almost 3 years 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.

Zester_003

almost 3 years 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.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never heard of browning pasta before, sounds really wonderful.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yummmmmmmmmmmm. (you probably hate that i did that, right?)

Zester_003

almost 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

No, but I would hate it if you said, "yummo".

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almost 3 years 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.

Dscn2212

almost 3 years 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?

Zester_003

almost 3 years 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.