Sopa seca de fideo, angel hair nest pasta, first browned in olive oil, then cooked in a broth with tomatoes and onions.
If you can't find angel hair nests at the market, you can make fideo with straight vermicelli pasta. Just break up the pasta in 3 to 4 inch long segments and cook the same way as you would the nests, browning them first in hot oil.
- 1/2 lb angel hair nests or vemicelli. Vermicelli usually comes in 1 lb packages, so about 1/2 a package.
- 1/4 cup olive or canola oil
- 1/2 yellow onion, chopped (about 3/4 cup)
- 2 fresh tomatoes, peeled and chopped, or 1/2 cup crushed canned tomatoes
- 2 cups chicken broth
- Salt and pepper
1 Brown the angle hair nests: Choose a frying pan with a lid in which the angel hair nests will all tightly fit in a single layer (about 9 or 10-inches wide, depending on the brand of angel hair nests you use). In the pan, heat the oil until shimmering hot. Working in batches, fry the vermicelli angel hair nests on both sides in the hot oil until golden brown in color. Remove from pan.
2 Sauté onions, add tomatoes, broth: Add the chopped onions to the pan and sauté until lightly browned, about 5 minutes. Add the chopped tomatoes. Add the chicken broth. Season with salt and pepper to taste.
3 Cook angel hair nests in simmering broth: Bring the broth mixture to a simmer. When broth is simmering, place the browned angel hair nests or vermicelli in a single layer in the pan, nestled into the broth. The nests should cover the whole pan. Turn them over in the broth so that they get moistened on all sides. Cover and cook until the vermicelli has soaked up the liquid, about 5 minutes.
If after 5 minutes the top of the vermicelli is dry, flip over the individual angel hair nests and cook a minute longer. Remove from heat and let sit for 5 minutes before serving.