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| Spaghetti with Browned Butter and Mizithra Cheese |
| Yields: 4 Servings |
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| INGREDIENTS |
1 C butter (2 sticks)
12 oz Uncooked spaghetti or other pasta
1 C shredded Mizithra cheese, divided (see note)
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| METHOD |
| Cut butter in pieces; place in a 2-quart saucepan with a
light-colored interior (to make it easier to gauge the color of the
butter as it browns).
Cook over medium heat until butter comes to a low boil, stirring
frequently, about 3 minutes. Cook, stirring constantly to prevent residue from sticking and to prevent foaming butter from
overflowing the pan, about 4 minutes or until foam subsides.
Continue to cook until the liquid develops an amber color,
1 to 2 minutes longer. Butter should have a pleasant caramel
aroma. Remove pan from heat.
Set aside for 3 to 5 minutes to let the sediment settle to the bottom of the pan. Pour the brown butter through a strainer into a small bowl; discard sediment. (The brown butter can be refrigerated and reheated as needed.)
Cook pasta until al dente; drain and divide into 4 servings.
Sprinkle Mizithra cheese over each serving; top with the hot
brown butter. |
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