Ingredients:
1 cup
butter
1 cup Mizithra cheese
pasta of
choice
Directions:
There is a
terrific dish served by The Old Spaghetti Factory chain, called Spaghetti
with Browned Butter,. It is served topped with shredded Mizithra cheese (a
Greek hard cheese). If mizithra is not available (I am able to easily
locate it St. Louis at cheese shops and some supermarkets), a blend of
ricotta salata and romano is suggested
Browned Butter Procedure:
Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan.
Place the pan of butter on a burner on medium heat. Bring butter to a slow
boil (about 5 minutes).
Once the butter begins to boil, stir
constantly to prevent residue from sticking to the bottom of the pan. As
the butter cooks, it will start to foam and rise. Continue stirring,
otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in
color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment
settle to the bottom of the pan for a few minutes.
Pour the brown
butter through a strainer into a small bowl. Do not disturb the residue at
the bottom of the pan.
The brown butter can be stored in the
refrigerator and reheated in a microwave as needed.
Boil the pasta
of choice until Al Dente. Drain pasta and divide into four servings.
Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of
hot brown
butter.
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