Skip to content

Fideuà (Thin Pasta Noodles Cooked in a Fish Fumet) and Aïoli (Garlic Mayonnaise)

September 21, 2011

bowl of fideua

3 Tablespoons olive oil

4 large cloves garlic, chopped

1 ½ pounds unpeeled tomatoes, chopped

6 cups fish fumet (or good broth/stock)

½ teaspoon saffron threads

8 oz. coiled fedelini or dried angel hair pasta

½ teaspoon salt, or to taste

1 lemon, cut into wedges (as a garnish)

In a 2-quart saucepan, heat 1 tablespoon olive oil and add garlic.  Cook over low until soft and add tomatoes; cook over medium-low 3 min., stirring.  Add fumet, bring to a boil and reduce to 4 cups.  Add saffron threads; cover and set aside.

Heat remaining 2 tablespoons oil in a wide flameproof clay casserole or a non-metallic pan.  Add the pasta, breaking it up with your hands in about 3-inch pieces as you add it.  Over medium heat, stir the pasta with a wooden spatula for a few minutes, until it is golden brown (the more color the pasta acquires, the more flavor it will give to this dish; but be careful not to burn it).

Bring fumet to a boil, and pour it into the pan with the noodles. (Or, ladle it in a little at a time until it is absorbed by the noodles.)  Add salt and continue cooking rapidly, stirring all the time, until the liquid is absorbed by the pasta and the pasta is cooked.  Taste for seasoning.  Serve with lemon to squeeze over individual servings.

(Recipe from The Spanish Table by Marimar Torres)

fish cooking with pasta

It's also good with fish if you want to add some.

Aïoli (Garlic Mayonnaise):

2-3 small garlic cloves, peeled

pinch of salt

1 egg yolk

1/2 tsp water

1 cup olive oil

salt to taste

Pound garlic and salt until smooth with a mortar and pestle (a hammer in a ziplock bag works too). Mix half of it into the egg yolk with the water and mix well with a whisk.  Slowly dribble the oil into the egg yolk mixture, whisking constantly.  As the egg yolk absorbs the oil, the sauce with thicken, lighten in color, and become opaque.  This will happen rather quickly.  Then you can add the oil a little faster, whisking all the while. If the sauce is thicker than you like, thin it with a few drops of water. Taste and add more salt and garlic if you want.

(Recipe from The Art of Simple Food by Alice Waters)

 

Advertisements

From → Pasta and Sauces

One Comment

Trackbacks & Pingbacks

  1. Spanish Tortilla (in 2 sizes) « the Art of Delicious

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: