Spaghetti Mizithra Greek Style Spaghetti The Spaghetti Factory Recipes

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SPAGHETTI MIZITHRA (GREEK-STYLE SPAGHETTI) THE SPAGHETTI FACTORY



Spaghetti Mizithra (Greek-Style Spaghetti) the Spaghetti Factory image

A popular family restaurant in Hollywood. The Spaghetti Factory, is the source of this unusual Greek-style spaghetti dish made with Kasseri and Romano chesses. From The Los Angeles Times California Cookbook, published in 1981

Provided by Jody Bode

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb spaghetti
1 cup unsalted butter or 1 cup margarine
1/2 lb kasseri cheese, grated
1/4 lb romano cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Cook spaghetti until until tender but firm to the bite and drain.
  • Melt butter in a large skillet and cook just until it turns brown.
  • Meanwhile, combine chesses.
  • Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter.
  • Sprinkle with parsley.

Nutrition Facts : Calories 627.5, Fat 37, SaturatedFat 22.9, Cholesterol 101, Sodium 237.5, Carbohydrate 57.6, Fiber 2.5, Sugar 2.2, Protein 16.3

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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