MIZITHRA CHEESE RECIPES

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SPAGHETTI WITH MIZITHRA CHEESE AND BROWNED BUTTER (COPYCAT ...



Spaghetti with Mizithra Cheese and Browned Butter (Copycat ... image

In this Olde Spaghetti Factory copycat recipe, spaghetti tossed in garlic browned butter and mizithra cheese

Provided by Amelia Rampe

Categories     Main dish    Lunch    Dinner    Side dish

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 4

Number Of Ingredients 8

2 large cloves garlic
12 tablespoons (1 1/2 sticks) unsalted butter
1 teaspoon kosher salt, plus more for the pasta water
2 ounces mizithra cheese
2 ounces Pecorino Romano cheese
1/2 teaspoon fresh ground black pepper
1 small bunch fresh parsley leaves
1 pound dried spaghetti

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, finely chop 2 large garlic cloves. Cut 12 tablespoons unsalted butter into 6 pieces. Melt the butter in a large skillet over medium heat. Continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. Remove the pan from the heat. Immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (The garlic will cook as the pan cools.) Remove 1/4 cup of garlic butter and set aside in a small bowl or measure out in a heatproof cup. Leave the remaining butter in the skillet to cool but not harden.
  • Grate 2 ounces mizithra cheese and 2 ounces of Pecorino Romano cheese (about 3/4 cup each) on the small holes of a box grater. Transfer the cheeses to a medium bowl and stir to combine. Remove 1/2 cup of the cheese mixture for garnish. Finely chop a small handful of fresh parsley leaves until you have about 3 tablespoons.
  • When the water is boiling, add 1 pound dried spaghetti and cook according to package directions until al dente. Drain the pasta, then transfer to the reserved skillet. Toss with tongs over medium-low heat until the noodles are coated with the browned butter. Add the cheese mixture, 1/2 teaspoon black pepper, and 2 tablespoons of the parsley, and toss to combine. Taste and season with more kosher salt as needed.
  • Transfer the pasta to a serving plate and drizzle with the reserved garlic butter. Garnish with the reserved cheese, parsley, and pepper as desired.

Nutrition Facts : SaturatedFatContent 18.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 58.1 g, SugarContent 2.2 g, ServingSize Serves 6, ProteinContent 15.7 g, FatContent 30.0 g, Calories 564 cal, SodiumContent 307.7 mg, FiberContent 2.8 g, CholesterolContent 0 mg

PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE - BON APPéTIT



Pasta with Mushrooms and Prosciutto Recipe - Bon Appétit image

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 10

¼ cup plus 2 tablespoons olive oil
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
12 ounces pappardelle or fettuccine
⅓ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  • Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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I HAD MY GREEK PARENTS TRY 15 DIFFERENT GREEK TRADER JOE'S ...
Jan 12, 2022 · On its product description, Trader Joe's said it "engaged some Athenian bakers" to make its spanakopita, which features a combination of spinach with three different cheeses (feta, mizithra, and a grating cheese…
From currently.att.yahoo.com
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Jan 13, 2021 · Hailing from the Greek island of Crete, kalitsounia or skalotsounia is a traditional, small-sized snack that comes in numerous different shapes and can be both savory and sweet. In its most traditional form, it combines an unleavened pastry and a filling that consists of fresh cow's milk cheese called mizithra.. Sweet varieties enrich the cheese …
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