Monday, June 10, 2013
Myzithra and browned butter spaghetti
The hardest part about this dish is finding the cheese. Myzithra cheese is a salty, tangy, somewhat dry Greek cheese. We are fortunate to have access to it in our small town, but as it gains popularity, I have seen it more widely available in many other areas, as well.
This dish is inspired by a favorite from the Spaghetti Factory. It's not fancy, but it's a nicely flavored dish, and it's a snap to make. If you like simple, this one might be right up your alley.
1 lb. spaghetti
1/2 cup butter
Fill a large kettle with water, add a healthy pinch of kosher salt, and bring to a boil. Add spaghetti, reduce heat, and stir occasionally to keep spaghetti from sticking.
When spaghetti goes in the water, place the butter in a small saucepan and melt over medium heat. Continue cooking butter until it turns a deep caramel color (several minutes), stirring continuously.
Drain spaghetti, toss with browned butter, and top with freshly shredded myzithra cheese as desired. We like a lot of cheese on this one, but use as much (or as little) as you like. Some chopped basil is a nice add...but I'm a basil lover, and would put basil in ice cream, if given half a chance.