Casserole of noodles with pork meat (Fideos a la cazuela
con carne de cerdo)
Four servings: 400 g of small noodles; Sofrito base (1
onion, 6 tbsp of tomato purée); 300 gm of pork spareribs cut
into 1-inch pieces (or pork lean meat, chopped into 1-inch
dices); 100 g of fresh/frozen green peas (can be replaced by
canned ones that must be rinsed to avoid the excess of salt
they contain, and which can be added at the last moment).
Preparation: Fry the spareribs/pork meat to a brown color,
salt and reserve on a dish; add the sofrito base to the still-hot
oil, and stir from time to time to avoid it clings to the
casserole, and keep simmering for 15 mins; then add the
fried meat and the juices (gravy) that it may have released,
pour in a glass of white wine, stir and allow a ten-minute
cooking on a low heat. After this time, add the fideos, the
green peas, as well as some 500 cc of water (which can
been enriched with a stock cube, and if so be careful when
adding salt to the dish) and keep simmering for 11 to 13 ms,
depending on dente options. Keep an eye on the casserole
to monitor that fideos don't get stuck and add, if necessary,
some more water. In general, fideos are not served dry or too
soupy. You can also pre-cook fideos on another casserole for
5 ms, so they release the starch they contain Therefore, the
time left for obtaining a desired dente option may vary from 6
to 8 min.