Eva's Kitchen - Eva Longoria Parker [36]
2. Bring to a gentle boil, reduce the heat, and cover the pan. Simmer until the liquid is mostly absorbed but there are still small pools of sauce on the surface, and the chicken is cooked, about 30 minutes. Uncover a few times during cooking to check the liquid. Add more broth if the fideo starts to burn and stick to the bottom of the pan, but do not stir vigorously once it comes to a simmer. Stirring causes the fideo to break down and become sticky. Serve hot.
NOTE
If using angel hair, break the nests in half before using. Vermicelli should be broken into 3-inch lengths.
FROM AUNT ELSA’S KITCHEN The fideo—short, dried noodles—can be found in Latin grocery stores, but you can use angel hair or vermicelli instead. If using angel hair, use a bigger pan because the dried noodles take up lots of room before they cook down.
lemon fettuccine
When I go to New York, I often eat at Serafina Restaurant, which makes an amazing lemon spaghetti dish that is so good that I was again inspired to get the recipe. The chef kindly obliged. This version is a little simpler and creamier than the original. As with most other pasta dishes, you want the sauce to be ready before the fettuccine is so that the hot noodles absorb the creamy, lemony sauce (the longer it sits, the less saucy it will be). Note that the broth and cream will need to simmer for a good long time so that they are well reduced. Be sure to grate the lemons before you juice them.
This is wonderful served with grilled chicken brushed with Steak Grill Sauce.
MAKES 6 TO 8 SERVINGS
1 cup Beef Broth or store-bought low-sodium beef broth
1 cup heavy whipping cream
Juice from 2 small lemons (about ¼ cup)
2 tablespoons unsalted butter
Grated zest from 2 lemons
Kosher salt
1 pound dried fettuccine
1. In a large skillet, pour the beef broth and whipping cream and stir or whisk together to blend. Bring to a simmer over medium heat. Simmer gently until reduced by a third, to about 1¹⁄³ cups, stirring occasionally, about 20 minutes. Stir in the lemon juice, butter, and lemon zest.
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot when you’re sure the sauce will be ready before the noodles are cooked. Cook the fettuccine until al dente, about 8 minutes or according to package directions.
3. Drain the noodles and immediately add them to the lemon sauce in the skillet. Let stand uncovered 15 minutes so the pasta can absorb the sauce. Serve.
tomato-basil spaghetti
This is one of the dishes I turn to when unexpected guests drop in. The sauce comes together in less time than it takes to boil the water and cook the pasta, but the results are always impressive. Begin the sauce as soon as you put the water on to boil, because it’s better if the sauce is ready before the pasta, rather than the other way around.
MAKES 4 TO 6 SERVINGS
Kosher salt
1 pound dried spaghetti or other long pasta
1 tablespoon olive oil
½ small yellow or white onion, chopped
4 garlic cloves, minced
2 bunches of fresh basil, leaves chopped
Ground black pepper to taste
1 14.5-ounce can whole tomatoes with juice
1 8-ounce can tomato sauce
¼ cup grated Parmigiano-Reggiano (about 1 ounce), or to taste, for serving
1 teaspoon dried red pepper flakes or to taste, for serving
1. Bring a large pot of salted water to a boil. Cook the spaghetti to al dente, about 8 minutes or according to package directions.
2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onion, garlic, half of the basil, and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for 4 minutes. Season with salt and pepper to taste.
3. Drain the pasta and place it in a large serving bowl. Pour over the sauce and add all but a handful