We were going to feature our famous (famous in our own mind) Fancy Schmancy Spinach Lasagne — but it is so hot in St. Louis — How hot is it, you ask? — It’s so hot you can fry an egg on a sidewalk — it’s so hot I saw two trees fighting over a dog (I read that one on-line) — it’s so hot that our air conditioner has not turned off for 2 days (that last one is not a joke – it’s unfortunately true) — anyway — it’s too hot to cook so we thought something Dana and Greg made us while we were in Seattle would be good for today’s recipe. It’s not skinny food, but it certainly is good, and if you make a green salad to go with the pasta you will probably be able to keep your portions down.
Old Spaghetti Factory Mizithra Cheese Pasta. It is simply browned butter with grated Mizithra Cheese over the top of the pasta. Mizithra or Myzithra is a hard Greek cheese, quite salty, and super delicious. Here’s a picture of what this dish looks like.
1. Cook pasta in salted, boiling water.
2. When your pasta is almost done, begin to slowly melt 1 stick of butter (sliced into 8 pieces for more even melting) over medium heat.
3. Whisk/stir frequently, until you see brown specks on the bottom of the pan. At this point, the butter should have a nutty aroma and a golden brown color. Here is a link that gives instructions on how to brown butter, however, Dana basically just melted butter until she saw the brown flecks.
4. You can strain the butter through a sieve making sure not to include the brown specks, or you can just carefully skim about 1/4 cup (or less) of butter per plate of pasta from the top of your sauce pan (make sure not to get any of the residue). Toss the butter and the pasta and then add the grated Mizithra cheese to taste.
So go meatless this Monday with a classic Old Spaghetti Factory favorite. It’s such a classic that according to the Spaghetti Factory Menu: “Legend has it that Homer lived on this while composing the Illiad”. Isn’t that just the greatest tie in with our 365 Day Odyssey?!