New year, new recipe is going very well and I'm not sorry at all I came up with this challenge as it's great fun and makes me discover new dishes, not just leaf through cookbooks thinking "mmh, that looks nice" and end of story. I now actually make all these nice-looking things I've never tried, at least once a week but often more than that! The pasta with yoghurt and caramelized onions is from Amanda Hesser's Cooking for Mr. Latte, a book I very much enjoyed reading, it's funny, touching, teaches you a lot about cooking and ingredients and what's more, the recipes are mostly completely mouthwatering. The author may be a wee bit patronising here and there but I decided to just generously "overread" those passages. Hesser thinks every cook should have a repertoire, dishes to rely on as you know they are a success. This pasta recipe is part of her repertoire and it may very well become part of mine. This is so simple to make but it tasted gorgeous, rich and silky but still not overly heavy. The onions taste delightfully sweet when cooked this way. I always have trouble when quantities are indicated in cups and here I couldn't be bothered to figure out how it would convert into the metric system so I just estimated amounts. Also, I misread 6 cups of onions (for four) as six onions and used one instead of about one and a half cup. I liked it that way but use more if you like. Not done with altering the recipe, I substituted sheep's milk yoghurt for cow's milk yoghurt.
Pasta with yoghurt and caramelized onions (serves 4)
- 2 cups sheep's milk yoghurt
- 5 tablespoons extra virgin olive oil
- 6 cups coarsely chopped onions
- sea salt
- 1 pound tagliatelle
- 1 cup coarsely grated kefalotyri cheese or pecorino romano