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
Tags: challenge chapter 7 2001
Recipe Reviews
kateq from annapolis, md
I am surprised that Queezle Sister did not enjoy this dish. This is another old favorite of mine. I think the issue is with the onions--my experience has been that the onions are golden brown in about half an hour. I give this a four rather than a five because I think that texturally, the dish as written is lacking. I have added caramelized onions in the Latin style--very crispy and salty--as a sprinkling atop the dish-- and I think this solves the problem.
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.