Sausage and pork ribs Ibérico (cassola de fideus) of Monika Linton - MW
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This fideuà of meat, made with a fatteru noodles (sometimes called perla) and rich with braised and delicious meat, is a local dish, which I usually enjoy when I live in Vic in Catalonia. Our head chef, Leo, whose family comes from an inland village near Manresa, put this version on our South Kensington tapas bar and restaurant menu, and it's especially popular on winter. I like it with savoy cabbage. Vi ranci is a traditional component of Catalan. Literally rancid wine, which is made from red or white grapes that are allowed to oxidize as they age. It can be drunk as a dessert wine if you dare, or used in cooking. It is easy to find in the UK, so you can substitute a dry sherry or amontillado.
Server 4
fideu 160g without 3 layers (or perla)
Ibérico 4 pork ribs, ask your butcher to cut them in half (or pork chops)
Common powder for dust
2 tbsp olive oil
2 large, fatty sausages like botifarra, or good quality sausages, are cut into chunky pieces
Garlic 2 cloves, finely chopped
Small onion 2, finely chopped
ripe tomatoes 1, grind
½ teaspoon sugar (optional)
vi ranci 50ml (or palo cortado or amontillado sherry)
caldo de pollo 750ml, hot (or chicken)
For picada
unsalted almonds 10g
10g chestnuts, in their shells
saffron 8 topics
Flat parsley 1 tbsp piled, finely chopped
First bake fideu cake. Put a 38cm paella pan at low to medium heat, add the pasta and spread it thin, stir and rotate for 3 minutes to stop burning, until it turns golden brown. Put in bowl and set aside.
Dust the ribs with flour. Heat the oil in paella pan. Fry the ribs until brown, then remove from pan. Add the sausages and fry until they are color. Lift off and set aside with the ribs.
Add the garlic to the pan, then add the onions and fry gently for a few minutes until soft but no color. Add the mashed tomatoes and cook for 10 minutes, until most of the liquid has evaporated. Taste, and add sugar if tomatoes are too sour.
Put the ribs and sausages back into the pan, add the micro-ranci or sherry and cook for a minute before adding hot stock, scoop for a while, in a circular motion around the edge of the pan until the level is below the rivet level of the hand hold. Bring to a boil, then add fideu and simmer for 10 minutes.
While fideu is cooking, make picada. Crushed nuts in the pestle and mortar. Preheat the dry pan and roast saffron, then add it to the seeds with parsley and grind it into a paste.
When the fideu is soft but still a little bit, spread the picada on the surface, stir and cook gently for 2 minutes, until the stock has fallen and generously covered the ingredients.
To finish, rotate the pan so any wobbly area holding too much liquid around the edge can be cooked through (large paella pan, and the center will always be hotter than the edges).
When a crackling sound came from the pan, it meant that the broken base had begun to form and it was time to turn off the heat and cover with a clean tea towel for 4 minutes. The steam trapped allows the top layer of pasta to steam and dry a little, and the pasta will curl upwards, making the dish look pointy.
This fideuà of meat, made with a fatteru noodles (sometimes called perla) and rich with braised and delicious meat, is a local dish, which I usually enjoy when I live in Vic in Catalonia. Our head chef, Leo, whose family comes from an inland village near Manresa, put this version on our South Kensington tapas bar and restaurant menu, and it's especially popular on winter. I like it with savoy cabbage. Vi ranci is a traditional component of Catalan. Literally rancid wine, which is made from red or white grapes that are allowed to oxidize as they age. It can be drunk as a dessert wine if you dare, or used in cooking. It is easy to find in the UK, so you can substitute a dry sherry or amontillado.
Server 4
fideu 160g without 3 layers (or perla)
Ibérico 4 pork ribs, ask your butcher to cut them in half (or pork chops)
Common powder for dust
2 tbsp olive oil
2 large, fatty sausages like botifarra, or good quality sausages, are cut into chunky pieces
Garlic 2 cloves, finely chopped
Small onion 2, finely chopped
ripe tomatoes 1, grind
½ teaspoon sugar (optional)
vi ranci 50ml (or palo cortado or amontillado sherry)
caldo de pollo 750ml, hot (or chicken)
For picada
unsalted almonds 10g
10g chestnuts, in their shells
saffron 8 topics
Flat parsley 1 tbsp piled, finely chopped
First bake fideu cake. Put a 38cm paella pan at low to medium heat, add the pasta and spread it thin, stir and rotate for 3 minutes to stop burning, until it turns golden brown. Put in bowl and set aside.
Dust the ribs with flour. Heat the oil in paella pan. Fry the ribs until brown, then remove from pan. Add the sausages and fry until they are color. Lift off and set aside with the ribs.
Add the garlic to the pan, then add the onions and fry gently for a few minutes until soft but no color. Add the mashed tomatoes and cook for 10 minutes, until most of the liquid has evaporated. Taste, and add sugar if tomatoes are too sour.
Put the ribs and sausages back into the pan, add the micro-ranci or sherry and cook for a minute before adding hot stock, scoop for a while, in a circular motion around the edge of the pan until the level is below the rivet level of the hand hold. Bring to a boil, then add fideu and simmer for 10 minutes.
While fideu is cooking, make picada. Crushed nuts in the pestle and mortar. Preheat the dry pan and roast saffron, then add it to the seeds with parsley and grind it into a paste.
When the fideu is soft but still a little bit, spread the picada on the surface, stir and cook gently for 2 minutes, until the stock has fallen and generously covered the ingredients.
To finish, rotate the pan so any wobbly area holding too much liquid around the edge can be cooked through (large paella pan, and the center will always be hotter than the edges).
When a crackling sound came from the pan, it meant that the broken base had begun to form and it was time to turn off the heat and cover with a clean tea towel for 4 minutes. The steam trapped allows the top layer of pasta to steam and dry a little, and the pasta will curl upwards, making the dish look pointy.
MW
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