Zuni fideus with wild mushrooms and peas from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 217) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sugar snap peas for peas.

  • Rutabaga on January 13, 2018

    This is a nice, gently flavored pasta dish, a little different from the usual. I used vermicelli rather than capellini. I imagine Rodgers called for capellini here because vermicelli or fideus were harder to source at the time this book was written. inexplicably (to me), the kids practically refused to eat it, despite the fact that they do eat these ingredients in other preparations. But although my husband and I liked it, it's a fairly time consuming dish for what it is - not difficult, and fairly hands-off, but it's a long time from start to finish. This was exacerbated by the fact that I had to bake it in the oven for about 25 minutes before it started to brown, not ten as listed in the recipe. Perhaps it would have gone quicker had I not added the last 1 1/2 cups of stock, or if I had switched it to the broiler sooner.

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