Fideo recipes are recipes which use a special variety of noodles called as fideo or fideuá, in a meat or vegetable broth. The word ‘fideo’ itself has an Arabic origin or a Mozarabic origin. The most basic recipe requires the use of browned noodles cooked or deepfried in oil. A broth of meat, fish, chicken or vegetables is produced with spices and the Fideuá noodles are added to produce a thick broth. Generally, the dish is served with warm corn tortillas, refried beans, and sprinkled with parsley.
Origin and History of Fideo
The actual origin of the Fideo recipes is not known. Traditionally, the Muslim speaking population of the Iberian Peninsula prepared several versions of meat soups that were then combined with pasta to produce the Fideuá recipes that are popular nowadays. A variety of the same dish is also popular in Tex-Mex cuisine. Spanish descendants in the Texas region combined the dish with the Mexican version that came over the border to form local versions that are still very popular along the Texas- Mexico border. There are several versions that are produced in the form of meat, chicken and even seafood Fideuá recipes. The dish is usually served as a main course as it can be very filling.
Popular Fideuá Recipes
There are many varieties of Fideo recipes that are c according to individual tastes. For example-
· Fideuá con pollo is a dish that is prepared with fideuá noodles in a chicken broth. Ready made broth may be produced with bouillon cubes or a chicken stew is prepared with chicken, tomatoes, oregano, chilies, salt and pepper. The noodles are fried first and then added to the meat broth.
· Sopa De fideuá or Sopa de fideuá con Pollo y Verduras is a variation on traditional Fideuá recipes. The broth is much more watery and is served as a soup.
· Tacos de fideuá are a special version of the dish where tacos are filled with a thick version of the noodles.
· Fideuá Chinos is the same pasta or noodles that are served in a Chinese sauce
· Sopa Seca de Fideo is the same noodles that are cooked in a tomato based broth. In the variant the noodles are cooked and the dish is then baked in an oven to finish the dish. Grated Chihuahua cheese is then sprinkled on top.
· Fideuá al horno is the noodles cooked with tomato and ham or meats and baked into a thick cake that can be served just like lasagna.
· Meat versions are prepared where the meat is cooked separately and the noodles are then added to the dish.
· A vegetarian version with red beans is very common in Tex- Mex cuisine.
· Seafood varieties of the fideuá recipe are also very common.
Cuisines Using Fideo
Varieties of Fideo recipes are commonly found in Spanish, Mexican and Tex- Mex cuisine as soups or main course dishes.
Preferable Cooking Methods for Fideo
Other pasta dishes usually require the noodles to be cooked separately and then mixed with the sauce that has been made. But most fideuá recipes will require the noodles to be lightly toasted in olive oil. This toasted vermicelli nests are then put in to a ready cooked tomato sauce and cooked together. The nests are pulled part as they soften during the cooking process. The dish can also be baked with cheese to create a thick cake that resembles lasagna.
Nutritive Value of Chicken-Based Fideo
A single serving of the fideo recipes will have about 194.25 calories. The total fat count is 8.44 g, the cholesterol is about 6.64 mg, the sodium is 322.3 mg, the potassium is about 364.4 mg and carbohydrate value is about 21.52 mg.
Fideo Buying/Storing Tips
Traditionally, fideo required for Fideo recipes is made at home. Commercial varieties are of the pasta, however, are easier to buy and store. Commercial brands of the pasta that are preferred for use include brands like Gallo that have the fideuá in size #1 and #2. La Moderna is also a very common brand that supplies authentic Fideuá. Most brands of the noodles appear as cut up spaghettis that are about an inch in length. These come raw and have to be toasted in olive oil. The most common alternative shape that is seen is round woven vermicelli nests that are come ready fried. As a substitute, most cooks do use angel hair pasta or vermicelli that has been ready roasted or fried for use.
The Spaniards are supposed to have created the dish but the actual origin of cooking meat with the noodles is attributed to the Arabs. Although the actual origin of the dish is not clear, Spanish, Mexican and Tex-Mex cuisine all have several versions of cooking toasted noodles in a tomato based sauce.