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
MIZITHRA BROWNED BUTTERED PASTA
A simple indulgence once and a while. It's better than standing in line at the Old Spaghetti Factory.
Provided by Denver cooks
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta in a large pot of salted water until al dente.
- When pasta is almost done, slowly melt the butter over medium heat until golden.
- Skim butter solids off top.
- Drain pasta and toss with butter.
- Sprinkle with cheese to taste.
Nutrition Facts : Calories 553.2, Fat 31.8, SaturatedFat 19.6, Cholesterol 81.3, Sodium 221.7, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 10.2
PASTA WITH BROWNED BUTTER & MIZITHRA CHEESE
This is an original from The Old Spaghetti Factory and has long been a favorite of mine. In fact, when I go there it's the only thing I order. I've been making it myself for at least twenty years now. Sometimes you have to shop around for the cheese, but it is well worth it--yum! Photo by: Samantha
Provided by Ellen Bales
Categories Pasta
Time 20m
Number Of Ingredients 3
Steps:
- 1. Cut the butter into tablespoon-sized pieces and place in a medium saucepan over medium heat. Bring the butter to a slow boil--about 5 minutes.
- 2. When the butter starts to boil, stir constantly to prevent residue from sticking to bottom of pan. As the butter cooks it will start to foam and rise. Continue stirring (about 5 more minutes). Otherwise the foam could overflow and catch fire.
- 3. When the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
- 4. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
- 5. The brown butter can be stored in the refrigerator and reheated in the microwave as needed.
- 6. Boil the pasta according to package directions and divide into four servings. Spread 1/4 cup of mizithra over each pasta serving. Top with 1/4 cup of hot brown butter. Enjoy!
- 7. NOTE: Some people, myself included, actually like the residue from the bottom of the pan to spoon a bit over the pasta. But be careful: this makes it extra salty. If mizithra is unavailable, a blend of ricotta salata and romano may be substituted.
GARLIC MIZITHRA AND BROWNED BUTTER PASTA
Copycat of Old Spaghetti Factory's Garlic Mizithra and Browned Butter pasta
Provided by Carrisa Brennan
Categories Pasta
Time 30m
Number Of Ingredients 8
Steps:
- 1. MISE EN PLACE Butter - Cut into 1" cubes Mushrooms - Slice Bacon - Roughly chop Garlic - Dice Parsley - Finely chop
- 2. BROWN THE BUTTER Heat butter in a small sauce pan over medium heat until it comes to a roil. Stir frequently with a wisk for about 5-7 minutes, or until the foam subsides. Continue to cook until the liquid turns an amber color, about 2 minutes. Remove from heat and let sit until sediment settles to the bottom. Pour through a strainer and discard the sediment.
- 3. COOK THE PASTA Bring a large pot of salted water (should taste like the ocean) to a boil and drop in pasta. Cook until al dente, then drain.
- 4. SAUTE In a pre-heated skillet, saute the bacon until almost crispy, 3-5 minutes. Add the mushrooms to the pan and continue to saute for another 30 seconds. Stir in garlic and saute for 1-2 minutes.
- 5. MIX IT ALL TOGETHER Add Mizithra and clarified brown butter to the skillet and mix well. Add the drained spaghetti and toss until pasta is well coated and ingredients are evenly distributed.
- 6. TOP AND SERVE Serve pasta in bowls and sprinkle with left over mizithra and parsley.
BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE
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
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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- 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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