Spaghetti Mizithra Greek Style Spaghetti The Spaghetti Factory Recipes
BROWN BUTTER SPAGHETTI WITH GREEK (MIZITHRA) CHEESE
I remember this as being the de facto side dish, with a salad, to any lamb dish I had growing up, in my Greek grandparents' house. I make it quite often, and have never had a recipe, so beware, the measurements may be a bit off. I sometimes don't add the garlic and oregano, but they do add a nice zing to the dish.
Provided by Lizzie-Babette
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti until al dente.
- Drain spaghetti and leave in colander or drainer.
- Put butter (and garlic and oregano, if using) into hot pan and put it back on the burner, making sure heat is medium to medium-high.
- Stirring constantly, cook butter until it's a nice, light to medium brown.
- Remove pan from heat.
- Quickly return spaghetti to pan, turning to coat the strands with the butter; the spaghetti should glisten with the light coating of butter.
- At this point, you can add a bit more butter if you like.
- Once butter coats spaghetti, add cheese and mix well, so that bits of the mizithra are sticking to the spaghetti evenly.
- Grind a bit of pepper over the dish and mix again.
- Serve with extra mizithra and pepper.
SPAGHETTI FACTORY'S MIZITHRA CHEESE SAUCE
Make and share this Spaghetti Factory's Mizithra Cheese Sauce recipe from Food.com.
Provided by byZula
Categories Sauces
Time 25m
Yield 2 cups (about)
Number Of Ingredients 9
Steps:
- Make a light roux over a medium fire with olive oil and butter.
- Add flour and cook flour out of raw state; add garlic.
- Pour milk and half-and-half in the roux with pepper and parsley.
- At the last moment add the cheese.
- Place over hot pasta.
Nutrition Facts : Calories 535.9, Fat 45.4, SaturatedFat 27.5, Cholesterol 133.8, Sodium 673.4, Carbohydrate 16.1, Fiber 0.4, Sugar 0.4, Protein 17.2
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