| Yogurt Fettuccine with Caramelized Onions |
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Created by Cathy Whims Whipped out of items we typically have on hand. And if you don’t have a cheese cloth- we hear tell that a paper towel is a good stand-in to drain your yogurt. You’ll make this recipe over and over! Serves 6 The day before: 2 cups Nancy's Whole Milk Organic Yogurt Fold a long cheesecloth into fourths. Spoon yogurt into the center and tie up bundle to a long wooden spoon. Suspend this spoon across a bowl, allowing bundle to drain. Refrigerate for 8 hours or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. Bring to room temperature. 5 tablespoons extra virgin olive oil
Heat olive oil in a large skillet. Add onions, toss well, and reduce to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown. This will take approximately 30-40 minutes. Reduce heat if onions darken too quickly. Meanwhile, bring 5 quarts water to a boil. Season with salt -- enough to give it a sea-water taste. Add pasta; cook until just al dente.  |
