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Dry Soup w/Vermicelli
1/2 pounds of chorizo (Mexican pork sausage
6 tablespoons of olive oil
1/2 pound of vermicelli
1 small onion, chopped
1 cup of canned tomatoes, drained
2 cups of chicken broth
salt and pepper to taste
grated Parmesan cheese, to taste
chopped parsley for garnish
Brown chorizo in frying pan, remove from pan, drain on paper towels, and
set aside. Heat oil in heavy skillet. Sauté vermicelli over medium heat
until golden brown. Drain vermicelli on paper towels, then place in
bottom of a 2 quart casserole dish. Preheat oven to 350ºF. Drain off all
except 1 tablespoon of oil from skillet. Add onion and sauté until
translucent. Add tomatoes, chicken broth, salt, and pepper. Bring to a
boil, then pour mixture over vermicelli. Add chorizo and stir well.
Cover and bake for 15 minutes. Sprinkle with Parmesan cheese and
parsley, and serve. Serves 6 |
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