Recipe for Makaronia me Yiourti – Greek-Style Macaroni With Yogurt
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While you can use any type of pasta you want for this dish, it really does taste best with spaghetti, linguini, or something similar. It also tastes best with creamy Greek yogurt with either 2% fat or whole milk. If you don’t have kefalotiri available to you, use grated Parmesan or Romano cheese, instead. 2 cup
Youvarlakia Avgolemono Recipe Ingredients:
- 1/2 cup Greek olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- Water, to fill the pan
- 1 pound macaroni, such as spaghetti or linguini
- 2 cups Greek yogurt, at room temperature
- Sea salt, to taste
- Black pepper, to taste
- 1 cup grated kefalotiri
- 1/4 cup chopped, fresh parsley – to garnish
Add the olive oil to a skillet and heat over medium for one minute. Add the onions and raise the heat to medium-high. Saute the onions for about five minutes or until they begin to soften. Add garlic and saute for an additional minute. Turn off the burner and set the mixture aside.
Fill a large pan with water. Cover the pan and bring the water to a boil over high heat. When the water boils, uncover the pan and drop the heat to medium. Add the macaroni and cook for ten minutes, or until the paste is al dente. When done, reserve about 1-cup of the pasta water and then drain the rest of spaghetti in a colander.
Place the skillet with the onion mixture over medium heat and add the yogurt. Stir well and cook for two minutes. Add the sea salt and pepper and cook for another minuted. Add the macaroni directly to the skillet and stir well so the pasta is coated with the yogurt. If the sauce is a little thick, add some of the pasta water.
Turn off the burner. Sprinkle the cheese over the pasta and toss. Add the parsley and serve immediately.
This post was written by GreekBoston.com