Old Spaghetti Factorys Spaghetti With Burnt Butter Food

BROWNED BUTTER AND MAZITHRA CHEESE SPAGHETTI

Steps:

• Cook the spaghetti according to package directions until al dente.
• While the noodles are cooking, brown the butter in a saucepan over medium heat. The butter will turn a yellow, start to froth and then become brown.
• Drain the pasta but do not rinse. Pour the brown butter over the pasta. Sprinkle with mazithra cheese and toss to coat. Serve with a salad and garlic bread and garnish with parsley if desired.

MIZITHRA BROWNED BUTTER PASTA

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.

COPYCAT OLD SPAGHETTI FACTORY'S SPAGHETTI WITH MIZITHRA CHEESE AND BROWNED BUTTER

Steps:

• For Browned Butter: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. 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. The brown butter can be stored in the refrigerator and reheated in a microwave as needed. For Spaghetti: Boil the pasta until al dente. Drain pasta and divide into servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter. cook's notes There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and Romano is suggested.

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

OLD SPAGHETTI FACTORY MANAGER'S SPECIAL

Steps:

• In a large pot, bring water to a boil. Add noodles and cook for 10 minutes, or until softened.
• In a smaller pot, place cubes of butter in the pot on a medium heat. Stirring occasionally, allow butter to cook for 10 minutes, or until golden brown. Once the butter froths and turns to a caramel color, remove from pot. Simply place it in a glass cup or bowl for serving.
• In a frying pan, brown meat & garlic on medium heat until meat is cooked through. When meat is cooked, add the jar of sauce to the pot. Meat sauce is ready when it is warmed through.
• Shred Mizithra cheese and set aside.
• Portion out a serving of noodles on a plate. Top half with meat sauce, and half with browned butter & shredded mizithra cheese. Enjoy!

OLD SPAGHETTI FACTORY'S SPAGHETTI WITH BURNT BUTTER

Steps:

• Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. 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. The brown butter can be stored in the refrigerator and reheated in a microwave as needed. Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter. Cook's Notes: There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested.

BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE

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.