Fais Do Do Fideua

August 30, 2011
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
In This Recipe
  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

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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.