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
MIZITHRA BROWNED BUTTER PASTA
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
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
SPAGHETTI FACTORY BROCCOLI, BROWNED BUTTER & MIZITHRA CHEESE
This was something my kids (4 and 2) just loved so much at the restaurant that they gobbled up the whole dish. I did get to try a few bites and figured it was easy enough to try at home. It is very simple and if you can't find Myzithra cheese (it's a Greek goat or sheep cheese) I guess you could sub with Parmesan. The amounts are approximate, please adjust to your taste or amount of broccoli being used! For the butter you can always throw in another chunk to melt if it doesn't look like it's enough for your broccoli. Same with the cheese. If you use unsalted butter you can throw in a tiny pinch of salt. Please use real butter for best results!
Provided by JMigs0
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- To brown the butter:.
- Cut up into small chunks and melt in a heavy saucepan. Stir the butter or swirl the pan so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma.
- Drizzle over steamed broccoli.
- Top with Myzithra cheese and enjoy!
Nutrition Facts : Calories 91.8, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 76.4, Carbohydrate 3, Fiber 1.2, Sugar 0.8, Protein 1.4
TABLE TALK: MIZITHRA CHEESE AND BROWNED BUTTER COPYCAT
Number Of Ingredients 0
Steps:
- I adore the Old Spaghetti Factory; on occasion we have planned trips around making it to this restaurant. My favorite is the Portland, Oregon location, but any will do. Also, I should mention that I am not a risk taker when eating out. Nothing leaves a sour taste in my mouth (pun intended) as much as paying as much for one plate, as I could have fed a family of four, as having that plate be not tasty! So, once I find a dish I like, it's hard to sway me. That being said, The Old Spaghetti Factory has never disappointed me on any meal. Since our closest location in Los Angeles is only open for dinner, and we don't enjoy getting stuck in rush hour traffic, I thought I might try my hand at copying my favorite dish from the restaurant. So I gave the Mizithra Cheese with Brown Butter a go. My result was delicious. I haven't been back to The Factory, but I know that my plate usually runs me about 10.50 with tax. I have made this dish for four, with extra cheese, for less than that. The best thing, it is ridiculously fast AND easy. Let's start with Mizithra. It can be a little hard to find, so keep an eye out for it. You may find it in cheese shops, or higher end delis. I have found it in my local grocers (and let's be honest, I bought several hunks of the stuff, because I was afraid they got it as a fluke), and it was relatively affordable. The cheese is Greek in origin, and is an unpasteurized goat's cheese. Don't let that freak you out; it's a deliciously salty semi soft cheese. I suggest you taste your mizithra before you cook with it to determine the saltiness. When I cook this meal, I do not salt the pasta, as I feel the salt you get from the butter and the cheese is enough. Mizithra stands up well in the freezer, and grates exceptionally well. In this dish a little goes a long way. Let's get started! Most of these skills you have, and it's a fast meal. The whole thing takes me about 20 minutes. I start by boiling water, and getting my spaghetti going. Cook spaghetti according to the directions on the package. Taste Mizithra as you put the pasta on to boil, depending on the saltiness of the cheese you can choose to add salt to your pasta water as you boil the noodles. As your pasta boils, finely grate up the mizithra. For two adults (and enough for dinner the next night), I use about two and a half ounces of grated mizithra, estimating this to be about 1/3 of a cup and seems to be a lot more than I have ever had on a dish, in the restaurant. You can adjust this to taste. In your last 3 minutes or so of pasta cooking, add butter to a separate saucepan. I would choose one with high sides if you have that option. Browning this butter sounds scary, but it is really not too bad. Add butter to a cold pan, to avoid splatters. Turn burner onto medium high heat. Swirl the pan occasionally. This process is going to go fast, so keep an eye on it. Continue to heat the butter, it will completely melt and then start to bubble and get frothy. At the frothy point stop swirling the pan. Watch for brown specks to form. The butter starts brown and gets darker as it cooks, as it browns, I remove it when it is a light orange color, because it will continue to cook after you take it off the burner. At the light orange color, I pull it from the burner, and give it a final swirl, and wa-la, you are done! To drained pasta, add the mizithra cheese, and toss, then add the browned butter and toss again. You can add chopped parsley for garnish, or add garlic (I would add sautéed garlic to the butter mixture after you have browned the butter). Serve warm. I have provided you some basic amounts for ingredients, but really, this recipe is so easy to adjust. It is also easy (and cheap) to serve to larger groups of people. Keep in mind if you are serving larger amounts of people, you will need more butter, and it will take longer to brown. It helps to cut the butter into little slices to get even melting. For Christmas Eve, we did Brown Butter Mizithra, a side Cesar salad, toasted garlic bread, stuffed mushrooms and Sparkling Cider. It was a very elegant meal, but also surprisingly easy and cheap. I used 3 lbs of Pasta for approximately 10 adults with these sides. I think asparagus would be delicious as a side as well. Estimates for about 4 servings, adjust all to taste. 1 small box of spaghetti noodles, cooked and drained (do not rinse) 1/3 c to 1/2 cup unsalted butter, browned 2.5 ounces (about 1/3 cup) finely grated mizithra cheese
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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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