Sunday, October 26, 2008

Mizithra Pasta

I don't know how many of you have been to The Old Spaghetti Factory, but this is seriously my FAVORITE dish there. I was so excited to see it on FFR. This was the easiest dish to make. Here are a few things to remember: 1) start the butter before the pasta and it takes time, 2) mizithra (myzithra) is hard to find, and 3) a cube of butter is really a stick (at least in the USA). I found my cheese in Smith's Deli section. Serve this up with garlic bread and a salad. YUM YUM!

1 pkg. spaghetti (1 lb)
2 cubes REAL butter
1/2 to 3/4 lb. Mizithra Cheese, grated
Italian Seasoning (optional, I added that on my own)

Cook pasta in a large pot of salted, boiling water until al dente. Drain. While pasta is cooking, start slowly melting butter over medium heat until golden brown. The butter will foam up and rise, but just keep stirring until it turns brown. Remove pan from heat and allow the sediment to settle at the bottom of the pan for a few minutes.

Do not stir up the sediments in the pan, you want the clear butter separated from the stuff at the bottom. Pour the browned butter into a separate bowl, again, keeping the butter separated from the sediment. Toss the pasta with the butter when it is ready. Sprinkle with Mizithra cheese to taste. Serve immediately. You can sprinkle Italian seasoning on it here too!

Here's the original recipe: Mizithra Pasta

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