Sopa seca de fideo, angel hair nest pasta, first browned in olive oil, then cooked in a broth with tomatoes and onions.
- 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, minced (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 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, fry the vermicelli on both sides in hot oil until golden brown in color. Remove from pan.
2 In the same oil, brown the minced onion, add the chopped tomato. Add chicken broth. Season with salt and pepper to taste.
3 Bring the broth mixture to a simmer. When broth is simmering, place the angel hair nests 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.