Noodle Soup
Ingredients
- 200 gCapellini (angel hair) (broken into 2cm pieces)
- 2 tbspExtra virgin olive oil
- 1 pcYellow onion (minced)
- 2 pcGarlic (finely minced)
- 2 pcRound tomato (grated)
- 1 pcChicken carcass (for stock)
- 1.5 LMineral water
- 1 tspSweet paprika
- 1 pinchGray sea salt
Method
A soup of golden toasted noodles simmered in an amber chicken broth. The pasta is tender, deeply infused with roasted tomato and garlic flavors.
- 1
Place the chicken carcass in the water with half the onion. Bring to a boil, then simmer over low heat. The liquid should reduce slightly to concentrate the poultry juices.
- 2
Heat olive oil in a pan. Add the broken capellini. Stir constantly until they turn deep amber and smell like toasted bread.
- 3
Add the minced garlic and grated tomato. Cook for two minutes. The mixture should slightly stick to the bottom of the pan to develop flavors.
- 4
Pour the strained broth over the noodles. Add paprika and salt. Simmer until the noodles are tender and coated by the liquid.
Frequently asked questions
How do you get this dish right?
- Keep a close eye on the noodles while toasting; they go from golden to burnt in seconds.
- Grating the tomato is a quick way to get the pulp and juice without peeling the skin.
How long does this dish keep?
Keeps for 2 days in the fridge. The pasta will continue to absorb the broth; add a splash of water when reheating.
