Travel Reference
In-Depth Information
283
wine, simmer and reduce wine by half. Add remaining
sauce ingredients and simmer for 1 hour. Strain.
FIDEUÀ
Break dry vermicelli into 1-to-2-inch pieces. On me-
dium heat in a saucepan, add oil and dry pasta, stirring
constantly with a wooden spoon until brown. Add
chicken stock, continuing to stir until liquid is evapo-
rated. Add shiitake mushrooms and peas. Finish pasta
with butter, salt, and pepper.
FIDEUÀ
8 ounces vermicelli pasta
2 tablespoons vegetable oil
2 cups chicken stock
8 shiitake mushrooms, sliced
8 ounces English peas
3 ounces butter
Salt and pepper
Place Fideuà and sauce on plate and top with lobster.
