Best Mizithra Browned Butter Pasta Recipes

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!

PASTA WITH BROWNED BUTTER & MIZITHRA CHEESE

Steps:

• 1. Cut the butter into tablespoon-sized pieces and place in a medium saucepan over medium heat. Bring the butter to a slow boil--about 5 minutes.
• 2. When the butter starts to boil, stir constantly to prevent residue from sticking to bottom of pan. As the butter cooks it will start to foam and rise. Continue stirring (about 5 more minutes). Otherwise the foam could overflow and catch fire.
• 3. When the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
• 4. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
• 5. The brown butter can be stored in the refrigerator and reheated in the microwave as needed.
• 6. Boil the pasta according to package directions and divide into four servings. Spread 1/4 cup of mizithra over each pasta serving. Top with 1/4 cup of hot brown butter. Enjoy!
• 7. NOTE: Some people, myself included, actually like the residue from the bottom of the pan to spoon a bit over the pasta. But be careful: this makes it extra salty. If mizithra is unavailable, a blend of ricotta salata and romano may be substituted.

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.