The Essential New York Times Cookbook: Classic Recipes for a New Century
Pasta with Yogurt and Caramelized Onions, from Kassos
Page 341
Cuisine: Greek | Course Type: Main Courses
(2 reviews)
Tags: challenge chapter 7 2001
Single Review Display
Queezle_Sister from Salt Lake City, UT
This simple dish should have been delicious, but I'm not sure what went wrong. First chopped onions are caramelized -- I cooked mine (6C) for more than an hour; they became very soft but not truly caramelized. Second, I used regular greek yogurt in place of 2C sheep's milk yogurt, drained 2h. And I used regular spaghetti in place of tagliatelle.
The pasta is tossed with the yogurt, and served in a bowl with onions on top and then cheese.
Nobody liked this dish except the chickens.
(edited 10th June 2013) (0) comment (0) useful
Login or register to add your own review of this recipe.