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| What You Need: |
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3 oz butter or dripping
A pinch of saffron
1 large onion, minced
2 pints chicken stock
1˝ tablespoons parsley, chopped
A pinch of chili powder
2 oz vermicelli
1 pound tomatoes, peeled and sliced
Salt and pepper
1˝ oz grated cheese
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| How To Cook: |
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1. Heat the fat in a saucepan, fry the onion and parsley for 3 minutes, then add the vermicelli and fry for 2 minutes till lightly browned-be careful not to burn it.
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2. Add the tomatoes and saffron and cook gently for 5 minutes.
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3. Pour on the stock, bring to the boil and simmer for about 15 minutes, till the vermicelli is tender.
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4. Add the chili powder, salt and pepper to taste, and sprinkle with cheese before serving.
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