Garlicky Vermicelli or Fideo
MAKES: 4 to 6 servings
TIME: 25 minutes
The best way to break up the brittle vermicelli or fideo is to put it in a bag and beat it gently; or crush it between your hands, right over the pan. Like Orzo, Risotto Style, the pasta is toasted in oil before the stock is added; the difference is that the dish is eaten like a stew, with some of the flavorful cooking liquid. So you get the best of both soup and pasta.
1/4 cup peanut or olive oil
1/2 pound vermicelli or fideo, broken up
2 tablespoons minced garlic, or more if you like
Salt and freshly ground black pepper
4 to 6 cups vegetable stock
1 cup freshly grated Parmesan cheese
1/2 cup parsley leaves, chopped
Put the oil into a deep skillet or large pot over medium-high heat. When hot, add the pasta and garlic, sprinkle with salt and pepper, and cook, stirring frequently, until both are toasted, golden brown, and fragrant, 5 to 10 minutes.
Stir in 5 cups of the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes, adding more stock if the mixture starts to get too dry. Test the pasta and cook for another few minutes if it’s still too tough. Taste, adjust the seasoning, sprinkle with cheese and parsley, and serve.
Variations
Vermicelli or Fideo with Olives. With a striking, almost black, color: Prepare 1/2 cup of Tapenade. In Step 1, refrain from sprinkling the garlic and pasta with salt; when they’re toasted, stir in the olive mixture and cook, stirring frequently, until it darkens a bit, a minute or so. Proceed with the recipe from Step 2. Instead of the cheese, top with Fried Bread Crumbs if you like.
Vermicelli or Fideo with Tomatoes and Chile. Garlicky, hot, and tangy: Peel and coarsely chop 3 medium tomatoes (canned are fine; drain most of their juice). Mince a canned chipotle chile and stir it into the tomatoes, with a little of the chiles adobo sauce if you like. In Step 1, when the garlic and pasta are toasted, stir in 1/2 teaspoon dried or 2 teaspoons fresh oregano and the tomato mixture. Cook, stirring occasionally, until the tomatoes dry out a bit, about 3 minutes. In Step 2, stir in just 4 cups of the stock and proceed with the recipe. Top with grated manchego cheese instead of the Parmesan if you like.
