Tuesday, June 1, 2010
Old Spaghetti Factory's Mizithra Cheese and Burnt Butter
1/2 c. grated Mizithra cheese
1/2 pound (8 oz) thin spaghetti, cooked
Brown butter by placing in a heavy frying pan. Melt on medium heat. Bring butter to a slow boil (about 5 minutes). Once butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will foam and rise (about 5 more minutes). Be careful it does not foam over sides of the pan.
Once butter stops foaming, cook until butter is amber in color (about 1-2 minutes). It will have a pleasant, caramel smell. Turn off heat and remove pan from burner. Let the sediment settle and pour the brown butter throw a small strainer, being careful not to pour the brown residue into the serving dish.
Boil pasta to al dente. Drain and divide into 2 large or 4 small servings. Spread mizithra over the pasta and top with hot brown butter.
Double for 4 dinner sized portions.
Note: This is excellent served side-by-side with spaghetti with a red sauce (and meatballs) or linguine and clam sauce. It is also excellent with a glass of merlot wine...tastes incredibly rich and delicious.