POTPOURRI LEAVES RECIPES

Steps:

• Mix all ingredients in medium saucepan.
• Simmer on low heat.
• Add more water as needed.

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.