Hilopites With Browned Butter Food

HILOPITES WITH BROWNED BUTTER

Steps:

• Bring a full pot of salted water to a rolling boil and cook the egg noodles until well done. They should be slightly softer than al dente in texture.
• Just before the noodles are strained, melt the butter in a shallow skillet over low heat until the butter bubbles up and browns. Timing is the secret to this very simple dish as the butter must be very hot when it's poured over the noodles and cheese.
• Drain noodles; arrange about a third on the bottom of a serving platter and sprinkle with about one-third of the cheese.
• Pour about one-third of the melted butter over the cheese; it will make a sizzling sound as it 'cooks' the cheese.
• Repeat with remaining noodles, cheese, and butter.
• Serve immediately.

HILOPITES (IN RED SAUCE)

Steps:

• 1. Bring water to a boil.
• 2. Add hilopites, tomato sauce, olive oil, clove, and salt/pepper to taste.
• 3. Boil for about 12 to 15 minutes.
• 4. Serve with sprinkled mitzithra cheese!

ROASTED ASPARAGUS WITH BROWNED BUTTER

Steps:

• Preheat over 450 degrees.
• Place asparagus in a roasting pan; drizzle iwth olive oil. Sprinkle evenly with salt and pepper. Bake for 8 minutes or until tender-crisp.
• In the meantime, melt butter and minced garlic in a small skillet over medium-high heat; cook 3 minutes or until lightly browned and foamy, shaking pan occasionally. Do not burn. Remove from heat; stir in lemon juice. Drizzle butter mixture over roasted asparagus, toss well to coat. Srinkle lemon zest over asparagus.

BEEF WITH HILOPITES (GREEK EGG NOODLES) RECIPE - (3.8/5)

Steps:

• *Heat olive oil in a deep saute pan. Season the beef with salt and pepper and then add to the oil to brown, in batches if necessary. Remove with a slotted spoon. *Add the onion to the pan and cook until translucent. Stir in the garlic and parsley (if you are using dried) and saute an additional minute before adding the tomato paste. Cook off the tomato paste for about 30 seconds, and then add the water. Be sure to scrape all the browned bits off the bottom of the pan. *Add the cinnamon, cloves, and salt and pepper to taste. *Bring to a boil and then add the beef back in. Reduce the heat and simmer, covered, for about an hour or really as long as you'd like (the longer you simmer, the more tender the beef gets). *Add the hilopites and simmer, uncovered, until done, stirring occasionally. If you are using fresh parsley add it around the same time as you add the hilopites.