| 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
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