Spaghetti Mizithra Greek Style Spaghetti The Spaghetti Factory Food

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BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE



Brown Butter Spaghetti With Greek (Mizithra) Cheese image

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

1/2 cup grated mizithra cheese
8 ounces spaghetti
4 tablespoons butter (do not substitute margarine, or to taste)
2 teaspoons minced garlic (optional)
2 teaspoons oregano (optional)
fresh ground black pepper, to taste

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.

SPAGHETTI MIZITHRA (GREEK-STYLE SPAGHETTI) THE SPAGHETTI FACTORY



Spaghetti Mizithra (Greek-Style Spaghetti) the Spaghetti Factory image

A popular family restaurant in Hollywood. The Spaghetti Factory, is the source of this unusual Greek-style spaghetti dish made with Kasseri and Romano chesses. From The Los Angeles Times California Cookbook, published in 1981

Provided by Jody Bode

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb spaghetti
1 cup unsalted butter or 1 cup margarine
1/2 lb kasseri cheese, grated
1/4 lb romano cheese, grated
1/4 cup fresh parsley, chopped

Steps:

  • Cook spaghetti until until tender but firm to the bite and drain.
  • Melt butter in a large skillet and cook just until it turns brown.
  • Meanwhile, combine chesses.
  • Place spaghetti on warm platter, sprinkle with mixed chesses, then drizzle with browned butter.
  • Sprinkle with parsley.

Nutrition Facts : Calories 627.5, Fat 37, SaturatedFat 22.9, Cholesterol 101, Sodium 237.5, Carbohydrate 57.6, Fiber 2.5, Sugar 2.2, Protein 16.3

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