... from Mexico


[National flag of Mexico (Bandera Nacional Mexicana). By Juan Manuel Gabino Villascán]

Sopa Seca de Fideos (Soup with Pasta)

 

900 grams (2 pounds) dry fideos (thin pasta)

6 medium tomatoes, blanched and peeled

2-3 cloves garlic, peeled

1/2 white onion, chopped

2-3 tablespoons olive oil

1/2 liter (2 cups) chicken stock

Parsley, finely chopped

Grated aged cheese to taste

Salt to taste

Avocado slices (optional)

 

1.     Puree the tomatoes, garlic, and onion in the blender until fairly smooth. Heat the olive oil in a large, deep skillet over low heat and add the dry fideos. Stir the fideos until they turn uniformly brown, then remove with a slotted spoon and set aside. Add the tomato mixture to the skillet with additional olive oil if necessary, and simmer over medium heat for several minutes. Add 3/4 of the chicken stock and bring to a boil. Add the fideos to the tomato-stock mixture, and then bring the heat back to low. Add the salt and parsley.

2.     The dish is done when the fideos are cooked and there is no more water in the pan (you may need to add the other 1/4 of stock). Stir in the cheese and garnish with avocado slices, if desired.

 

Makes 6 servings

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 - ipo@internationalpasta.org