Spaghetti in a unique browned butter and Mizithra cheese sauce.
|1 lb.||Spaghetti, dry|
|1/3 lb.||Mizithra Cheese|
|1 cup||Butter, lightly salted|
Heat enough water to prepare the Spaghetti according to package directions in a large pot to a rolling boil.
Meanwhile, grate the Mizithra Cheese and set aside.
Heat the Butter in a small skillet over medium low heat until it browns. It will foam or froth a bit as all the liquid is cooked off, after which you should stir it frequently as it starts to turn a nice golden brown. Let the butter cook stirring constantly until it is a light caramel color and gives off a nutty aroma and before it foams again. Be careful not to let it burn. Remove from the heat and set aside.
Once the butter begins to brown you can add the spaghetti to the boiling water. Cook according to package directions, drain and return it to the pot. Add the cheese and pour the butter over all. Toss and serve immediately.
I've seen this spelled as Myzithra cheese and Mitzithra cheese.
It was recommended that when you pour the butter over the cheese, you leave behind the browned solids that have settled to the bottom of the pan. I've tried it both ways and prefer throwing it all in.
Source: My imitation of The Old Spaghetti Factory's menu item by the same name.
Total Time: 0:45
Yield: 9 cups
Nutrition Facts per Serving:
38g Fat (53.6% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
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