Browned Butter And Mizithra Cheese Spaghetti The Recipe Critic Instructions. cook spaghetti to package directions and drain. (time saver tip: grate the mizithra while waiting on the pasta to cook). leave the pasta in the colander and return the pot to the stove. melt the butter over medium heat, shaking the pan every so often as the butter continues to cook. once the butter reaches a golden medium brown. While the pasta is cooking, brown the butter in a saucepan over medium heat. as the butter melts, it will begin to foam. remove the foam with a spoon. continue cooking the butter until it browns. place the pasta, browned butter, mizithra, and romano cheese into a bowl and toss until the pasta is well coated.
Old Spaghetti Factory Mizithra Cheese And Browned Butter Spaghettiо 16 ounces spaghetti. meanwhile, heat skillet to medium, add butter in chunks. ½ cup butter. whisking, monitor the butter until it turns brown and has a nutty aroma, careful not to burn it. remove the foam and toss with strained spaghetti. top with freshly shredded mizithra cheese and garnish with parsley. ¼ pound mizithra cheese, parsley. Melt the butter in a large skillet over medium heat. continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. remove the pan from the heat. immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (the garlic will cook as the pan cools.). 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. The recipe from the old spaghetti factory for their mizithra cheese spaghetti was published in the rocky mountain news in denver back in the 80’s and we were surprised to learn that they used cassari and romano cheese in browned butter to create the dish.
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