| 1 cup | butter | | 1 cup | Mizithra cheese | | pasta of choice |
| | Cut 2 sticks of butter into 8 pieces and place in a 2-quart saucepan. Place the pan of butter on medium heat and bring 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 (about 5 minutes), otherwise the butter foam could overflow 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. Turn off heat and remove pan from burner. Let sediment settle for a few minutes then pour butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan. The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil pasta of choice until al dente. Drain and divide into four servings. Spread 1/4 cup mizithra (grated) over each serving and top with 1/4 cup browned butter.
Mizithra cheese can be difficult to find; Whole Foods in the Chicago area have it. |
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