Fideuà Lombarda

Ingredients

In this Lombard adaptation of Fideuà, the traditional Spanish ingredients are enhanced with Lombard sausages, such as luganega or cotechino, which infuse the dish with their unique flavors. Additionally, Lombard spices and herbs are used to create a distinct taste profile that sets this dish apart from its Spanish counterpart. We alse have the original recipe for Fideuà, so you can check it out.

• 250g (8.8oz) vermicelli or angel hair pasta 250g (8.8oz) vermicelli or angel hair pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7oz) Lombard sausages (luganega or cotechino), sliced 200g (7oz) Lombard sausages (luganega or cotechino), sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can (400g/14oz) diced tomatoes 1 can (400g/14oz) diced tomatoes
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the sliced Lombard sausages to the pan and cook until they start to brown.
3. 3.
   Add the diced bell peppers and zucchini to the pan, and sauté for a few minutes until they begin to soften.
4. 4.
   Pour in the diced tomatoes and vegetable broth, and bring the mixture to a simmer.
5. 5.
   Stir in the dried oregano, dried thyme, salt, and pepper. Allow the flavors to meld together for about 10 minutes.
6. 6.
   Break the vermicelli or angel hair pasta into small pieces and add them to the pan. Stir well to ensure the pasta is evenly coated with the broth.
7. 7.
   Cover the pan and let the pasta cook for about 8-10 minutes, or until it is al dente.
8. 8.
   Once the pasta is cooked, remove the pan from heat and let it rest for a few minutes.
9. 9.
   Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Lombard sausages — If you can't find luganega or cotechino sausages, you can substitute them with other flavorful Lombard sausages like salsiccia or salamella.
• Vermicelli or angel hair pasta — Be careful not to overcook the pasta, as it should be al dente to maintain its texture in the dish.
• Dried oregano and thyme — If you prefer a more intense flavor, you can use fresh herbs instead of dried ones. Simply double the amount of fresh herbs.

Tips & Tricks

• For a seafood twist, you can add some Lombard freshwater fish, such as perch or pike, to the dish.
• If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the sautéed vegetables.
• Serve the Fideuà Lombarda with a side of fresh salad dressed with a light vinaigrette to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Fideuà Lombarda hot, garnished with freshly chopped parsley. Accompany it with a slice of crusty Lombard bread to soak up the flavorful broth.

Presentation advice

Present the Fideuà Lombarda in a large serving dish, allowing the vibrant colors of the sausages and vegetables to shine through. Sprinkle some additional chopped parsley on top for an added touch of freshness.