Spaghettiwithbrownedbutterandmyzithracheese Recipes
MIZITHRA BROWNED BUTTER PASTA
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
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
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- Melt butter in a large skillet on medium high heat. Allow butter to foam and bubble, whisking occasionally to cut the foam. As the butter starts to turn golden, continuously stir the butter until it turns a rich dark brown (similar to a dark lager beer).
- Remove skillet from heat and filter through cheese cloth to remove any burnt solids. Discard cheese cloth and set filtered browned butter aside.
- Cook spaghetti per package instructions until al dente. Drain. Transfer spaghetti to skillet with browned butter (heat if necessary) until spaghetti is coated with melted butter evenly. Plate spaghetti and top with Mizithra cheese, Parmesan and a bit of parsley for color.
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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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2018-11-07 This copycat recipe for The Old Spaghetti Factory's Spaghetti with browned butter and myzithra cheese is pure comfort food. Have you ever …
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- Cook the spaghetti according to package directions until al dente. Remove the spaghetti from the pasta water, but do not rinse it.
- To make browned butter, place the cold butter in a cold sauté pan, we use salted butter, but you can also use unsalted butter if you prefer, and add salt after. In a medium sized sauce pan set to medium temperature, begin to melt and simmer the butter, careful not to let it burn. After several minutes, the butter will begin to foam, which is caused by the heating of the milk solids. As the foam drops to the bottom of the pan, it may begin to burn so use caution in not allowing too much heat to reach the butter, making sure it doesn't become blackened. As the butter begins to turn into a caramel color with a delicious nutty aroma, start to decrease the amount of heat so it doesn't burn. Remove the pan from the burner and allow it to cool for about 10 minutes or so. It can then be clarified (if you'd like) by pouring the butter through a fine mesh strainer into a heat proof bowl. Let it cool slightly. Add it to your recipe as desired. Whatever you don't use will keep up to a week in an a
- Spoon the browned butter over the spaghetti. Sprinkle with the grated Myzithra Cheese and toss the spaghetti to coat it in the browned butter and grated Myzithra. Garnish with freshly minced flat leaf Italian parsley.
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