Thomasina Miers
from
Market Kitchen
A Mexican dish of baked pasta with chillies, tomatoes and herbs from Thomasina Miers
A Mexican dish of baked pasta with chillies, tomatoes and herbs from Thomasina Miers
Fideos
Method
2. For the fideos: preheat the oven to 200C/ gas 6. Heat 1 tablespoon of oil in a large, heavy bottomed frying-pan.
3. Fry the pasta until golden on all sides, stirring all the while to avoid burning. Drain on kitchen paper.
4. Preheat a griddle pan until hot. Cook the onion, garlic and tomatoes until softened and slightly charred. It will take about 5 minutes for garlic and tomatoes and 10 -15 minutes for the onions. Once softened, blend them together with the chipotles.
5. Heat the remaining olive oil and fry the purée. Season with salt, pepper, a small pinch of sugar and oregano. Cook for 5 minutes, add the stock and simmer for a further 10 -15 minutes, allowing the flavours to combine.
6. Arrange the pasta in individual baking dishes pour over the sauce and bake until tender - this will take about 20 minutes.
7. Serve in earthenware bowls, garnished with a dollop of cream, a little coriander and a grating of pecorino.
Prep:
10 min
Cook: 1 hr, Plus 1hour if making stock
Cook: 1 hr, Plus 1hour if making stock
Ingredients
Pigeon stock
1 pigeon2 quartered Carrots
1 quartered onion
1 celery stick, roughly chopped
6 peppercorns
2 Bay leaves
1 sprig fresh thyme
For the fideos
2 tbsp Olive oil250g angel hair pasta
1 medium onion
2 cloves garlic
800g quartered Tomatoes
pinch soft brown sugar
pinch Oregano
4 tsp sour cream
500ml pigeon stock, or chicken stock
500ml pigeon stock, or chicken stock
1 tbsp chopped coriander
1-2 tbsp chipotles en adobo, or pimenton
100g Pecorino cheese, grated
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