Spaghetti With Browned Butter Mizithra Cheese Recipes

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.

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.

SPAGHETTI WITH BROWNED BUTTER & MIZITHRA CHEESE

Steps:

• First, brown the butter by melting 2 sticks of salted butter on medium high heat. Allow butter to foam and fry, whisking occasionally to cut the foam. After about 10 minutes, continuously stir the butter (avoids burning the butter solids). When butter is dark brown (like a dark lager beer), remove from heat and filter through cheese cloth to catch the burnt solids. Discard the burnt solids and save browned butter for later. Boil spaghetti to al dente, drain and toss with parsley. As pasta is boiling, mix up the Mizithra and Romano cheeses (Romano is required to cut the sharp, dry taste of Mizitrha). Top each serving with approximately 4 Tbs of browned butter, and 4 Tbs of the cheese mixture, serve and enjoy!