0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats California 4 Servings

INGREDIENTS

1 tb Vegetable oil
2 1/2 oz Coiled capellini or
Vermicelli
1/2 Onion — finely chopped
1 Clove garlic — minced
1/2 md Green bell pepper — seeded
And diced
1 lg Tomato — diced
2 c Homemade beef or chicken
Stock
Salt and freshly ground
Pepper — to taste
Freshly grated Parmesan or
Romano — for garnish

INSTRUCTIONS

1. In a deep skillet over medium heat, heat oil. Break pasta into short
lengths and carefully brown in hot oil (it burns easily).
2. Push pasta to one side and add onion, garlic, and bell pepper. Cook over
medium heat until onion is translucent. 3. Add tomato and stock. Cover and
cook until liquid is almost absorbed and pasta is tender (about 5 minutes).
Taste; add salt and pepper as needed.
4. Serve with a sprinkling of cheese.
Variation For a delicious "wet'' soup, increase the chicken or beef stock
to 4 to 5 cups. Cook until pasta is tender.
Recipe By     : the California Culinary Academy
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Jesus: power to break life controlling problems”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?