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The macarounes are a fresh traditional pasta of the Dodecanese islands, found mainly in Kasos, Karpathos and Kalymnos. They are often made in the shape of long pasta, like thin Italian tagliatelle.
The pasta is boiled and, using the broth, the sitaka is diluted, in proportion to the servings required by the meal. The result is then poured over the pasta. A finely chopped white onion with butter and oil (half and half) are then added to the frying pan, well browned, then mixed with the macarounes. The result is a delicious and rare dish.
Photo: foodcritic.gr
