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The name of this dish is Italian for “silk handkerchief pasta” because, when folded, these sheets of pasta look like a handkerchief. It’s light, elegant and so, so delicious.
2 large onions, sliced
6 to 7 cloves garlic, cut into small pieces
1 tablespoon brown sugar (if possible), such as Haddar
salt, to taste
pepper, to taste
1 pound whole cherry tomatoes
8 eggs
1 cup Gefen Potato Starch
1 cup water
1/2 teaspoon salt
1 tablespoon oil, such as Gefen Cottonseed Oil
Blend all ingredients together.
Heat a frying pan with a bit of oil over medium heat.
Pour some of the egg mixture (about 1/4 cup) into the pan, ensuring the mixture covers the entire surface of the pan.
When done, flip and fry the other side.
Repeat with the rest of the mixture.
Fry onions, garlic, sugar, salt, and pepper low and slow until caramelized.
Add cherry tomatoes and continue sautéeing on low for about half an hour.
Cut the lokshen into triangles. Arrange on a plate and spoon tomatoes over them.
Photography and Styling by Yossi and Malky Levine
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