The Recipe
Pasta With Yogurt and Caramelized Onions from Kassos
7
Ingredients
DESCRIPTION
According to Diane Kochilas, author of The Glorious Foods of Greece, from whom I adapted this recipe, you can find this dish, Makarounes Tis Kassou, in many of the Dodecanese Islands. She says it's one of the best and easiest dishes in Greek cooking--I don't know if that's true, but I know this is delicious--sweet onions, tart yogurt, lovely texture. The key is the right yogurt--use Greek yogurt if possible, sheep's milk yogurt is the best, or use plain yogurt that you sit in a sieve and drain until it becomes lovely and thick. The only thing missing from this dish is a bit of color and I have found that adding some fresh Greek oregano or some fresh thyme does wonders both in terms of taste and presentation.
INGREDIENTS
- 4 tablespoons unsalted butter
- 5 onions, peeled, halved and sliced thinly
- 1 lb fettuccine, preferably fresh
- 2 cups yogurt, sheep's milk
- 1 cup kefalotyri, coarsely grated (or substitute 1/2 cup coarsely grated gruyere and a 1/2 cup coarsely grated reggiano)
- 1/4 cup oregano (Greek or fresh)
- 1/4 cup thyme, fresh
DIRECTIONS
NUTRITION
Calories | 449 | 22% | |
Cholesterol | 95 | 32% | |
Carbohydrates | 67 | 24% | |
Fat | 14 | 18% | |
Protein | 15 | 29% |