Mizithra Browned Butter Pasta 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.

OLD SPAGHETTI FACTORY GARLIC MIZITHRA

Steps:

• Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately. Serves 2 *Browned Butter recipe: 1/2 cup butter (one stick - 1/4 lb) Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment

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.

BROWNED BUTTER AND MIZITHRA CHEESE PASTA WITH CHICKEN, SPINACH AND HERBS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Spray a grill pan lightly with cooking spray; heat over medium heat. Sprinkle seasoned salt on both sides of chicken and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool slightly.
• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook until butter has a caramel fragrance and is almost done foaming, 5 to 10 minutes.
• Combine linguine, chicken, spinach, basil, and thyme in a large bowl. Pour browned butter on top. Toss well to combine. Add Mizithra cheese and pine nuts; toss again. Garnish with freshly ground black pepper.

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 and bubbles subside. Saute garlic and toss pasta with butter garlic mixture. Sprinkle with cheese & herbs to taste. Sprinkle some fresh cracked black pepper. Enjoy!

MIZITHRA BROWNED BUTTERED PASTA

Steps:

• Cook pasta in a large pot of salted water until al dente.
• When pasta is almost done, slowly melt the butter over medium heat until golden.
• Skim butter solids off top.
• Drain pasta and toss with butter.
• Sprinkle with cheese to taste.

GARLIC MIZITHRA AND BROWNED BUTTER PASTA

Steps:

• 1. MISE EN PLACE Butter - Cut into 1" cubes Mushrooms - Slice Bacon - Roughly chop Garlic - Dice Parsley - Finely chop
• 2. BROWN THE BUTTER Heat butter in a small sauce pan over medium heat until it comes to a roil. Stir frequently with a wisk for about 5-7 minutes, or until the foam subsides. Continue to cook until the liquid turns an amber color, about 2 minutes. Remove from heat and let sit until sediment settles to the bottom. Pour through a strainer and discard the sediment.
• 3. COOK THE PASTA Bring a large pot of salted water (should taste like the ocean) to a boil and drop in pasta. Cook until al dente, then drain.
• 4. SAUTE In a pre-heated skillet, saute the bacon until almost crispy, 3-5 minutes. Add the mushrooms to the pan and continue to saute for another 30 seconds. Stir in garlic and saute for 1-2 minutes.
• 5. MIX IT ALL TOGETHER Add Mizithra and clarified brown butter to the skillet and mix well. Add the drained spaghetti and toss until pasta is well coated and ingredients are evenly distributed.
• 6. TOP AND SERVE Serve pasta in bowls and sprinkle with left over mizithra and parsley.

OLD SPAGHETTI FACTORY BROWNED BUTTER AND MIZITHRA CHEESE RECIPE

Steps:

• Cook angel hair pasta according to directions on the package. When finished, drain but do not rinse the pasta. Place drained pasta in a large mixing bowl.
• While pasta is cooking, roughly cube butter and place it in a small saucepan over medium heat. Let the butter melt and begin to bubble. To ensure the butter is cooking evenly, rotate the pan or tilt slightly to swirl the butter around. Do not stir.
• After a few minutes, bubbles will begin to fade and butter will start to change color. Watch closely at this point as butter browns quickly from here. Brown butter is done when it is dark golden in color and smells nutty. Remove from heat immediately.
• Pour hot brown butter over the top of the drained pasta. Use tongs to toss the pasta in butter.
• Add both kinds of grated cheese and one or two tablespoons of parsley. Toss again until pasta is well coated in cheese and herbs.
• Serve immediately, garnishing with leftover parsley.