Mizithera (I always spell it wrong) or Myzithra (MEEH-ZITH-RAH) Greek cheese is a hard grating cheese similar to Romano but, a more nutty, rich flavor. I've shown a recipe below that I found online. It's a really simple procedure. We call it MA-CRO-NA-THYA.
When I make it at home I usually use a stick of butter and enough finely grated Myzithra to coat the pasta. Greek Style, we use a very tubular large spaghetti (one pound). The butter is browned in a fry pan and poured over the cooked spaghetti. Scrape ALL of the butter out of the pan...even the little dark specs. I usually put a little cheese on the pasta and then add more cheese after the butter...or layer it so that all the pasta is coated.
It's obviously, very rich and not exactly good for you but, WOW....what a comfort food. To make it a little healthier you can substitute a little olive oil for part of the butter and use a pasta such as Barilla Plus Multigrain (the thin, angel hair has the best texture of the Barilla Plus pasta)
Myzithra Cheese and Burnt Butter Pasta
Ingredients: 1 Cup Butter 1 Cup Myzithra Cheese And pasta of choice
There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Myzithra cheese (a Greek hard cheese). If myzithra is not available, 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.
Pour "burnt" butter over pasta and sprinkle liberally with grated cheese.
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