Mizithra Brown Butter Pasta Recipes

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MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

The mizithra cheese adds a unique taste to this yummy dish!

Provided by Donna

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 3

1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g

MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

A Greek cheese made with the whey from Feta and Kefalotiri, along with sheep and cow's milk, which is used to enrich the cheese. It is sold both fresh and aged. Fresh Mizithra is soft, resembling cottage cheese and the aged is shaped like a large egg and is firm with a pungent aroma and mild flavor. The aged cheese, known as Xinomyzithra, makes a perfect grating cheese. Mizithra is also spelled Myzithra. If fresh mizithra is not available, ricotta can be used for a similar texture.

Provided by Rita1652

Categories     Cheese

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb pasta
1/2-1 cup butter or 1/2-1 cup olive oil
3 garlic cloves, minced
1/2 cup mizithra cheese, grated
1/2 cup parmesan cheese, freshly grated
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh Greek oregano

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden and bubbles subside. Saute garlic and toss pasta with butter garlic mixture. Sprinkle with cheese & herbs to taste. Sprinkle some fresh cracked black pepper. Enjoy!

Nutrition Facts : Calories 457.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 48, Sodium 241.9, Carbohydrate 58, Fiber 2.7, Sugar 1.5, Protein 13.5

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE



Brown Butter Spaghetti With Greek (Mizithra) Cheese image

I remember this as being the de facto side dish, with a salad, to any lamb dish I had growing up, in my Greek grandparents' house. I make it quite often, and have never had a recipe, so beware, the measurements may be a bit off. I sometimes don't add the garlic and oregano, but they do add a nice zing to the dish.

Provided by Lizzie-Babette

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup grated mizithra cheese
8 ounces spaghetti
4 tablespoons butter (do not substitute margarine, or to taste)
2 teaspoons minced garlic (optional)
2 teaspoons oregano (optional)
fresh ground black pepper, to taste

Steps:

  • Cook spaghetti until al dente.
  • Drain spaghetti and leave in colander or drainer.
  • Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
  • Stirring constantly, cook butter until it's a nice, light to medium brown.
  • Remove pan from heat.
  • Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
  • At this point, you can add a bit more butter if you like.
  • Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
  • Grind a bit of pepper over the dish and mix again.
  • Serve with extra mizithra and pepper.

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2012-10-20 Meanwhile, place butter in a light-colored, small saucepan over medium heat. Cook butter, swirling pan occasionally, until it has browned …
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Category Main Course
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Total Time 20 mins
  • Cook pasta according to directions listed on package (I'd recommend beginning with very hot tap water to boil the pasta as this will cut the time you have to wait for the water to boil). Meanwhile, place butter in a light-colored, small saucepan over medium heat.
  • Cook butter, swirling pan occasionally, until it has browned begin with sliced butter to ensure even melting.*
  • Drain cooked pasta well (DO NOT rinse the pasta with water or the butter won't stick). Plate pasta, pour browned butter over pasta (sediments on bottom and all), sprinkle with Mizithra cheese and toss if desired to evenly coat.
  • Serve immediately, you can also serve it with fresh cracked black pepper and chopped fresh parsley if desired (I don't think any salt is needed because the Mizithra is a pretty salty cheese).


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  • While pasta is cooking, start slowly melting butter in a small saucepan over medium heat until golden brown. The butter will foam up and rise, but just keep stirring until it turns brown.
  • Remove pan from heat and pour melted butter into a tempered glass bowl or measuring bowl. Allow the sediment to settle at the bottom of the bowl for a few minutes.
  • Do not stir up the sediments in the pan, you want the clear butter separated from the sediment at the bottom.


OLD SPAGHETTI FACTORY BROWNED BUTTER AND MIZITHRA CHEESE
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  • Cook the spaghetti according to package directions. Do not rinse. While the pasta is cooking brown the butter by placing into a saucepan over medium heat. As the butter melts, it will begin to foam. Remove the foam with a spoon. Cook the butter until it browns.
  • To prepare the pasta, pour pasta into a bowl. Pour the browned butter over the pasta, and then add the two kinds of cheese. Toss pasta until it is well coated. Serve immediately. This dish does not reheat well.


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