Fais Do Do Fideua

August 30, 2011
3 Ratings
  • Serves 2
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

What You'll Need
  • 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

See what other Food52ers are saying.

  • boulangere
  • mensaque
  • drbabs
  • pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

8 Reviews

boulangere February 5, 2013
One of my favorites of yours.
mensaque September 6, 2011
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.
pierino September 7, 2011
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.
drbabs August 31, 2011
yummmmmmmmmmmm. (you probably hate that i did that, right?)
pierino August 31, 2011
No, but I would hate it if you said, "yummo".
drbabs August 31, 2011
I thought about saying yummo, but I figured you'd never speak to me again if I did.
boulangere August 31, 2011
Luscious. Do you roll the leaves the long way or the short way, or does it matter?
pierino August 31, 2011
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.