Spaghetti with Brown Butter and Mizithra
One of the Gallagher's children's birthday was last week, and her favorite restaurant is "The Old Spaghetti Factory" so I recreated her favorite dish from that restaurant for her and her boyfriend's birthday dinner at the restaurant. That must be the most horrible and tortured sentence I have ever written, but I guess it explains this post. I have been to "The Old Spaghetti Factory" once, but I don't remember it well, or why I was there. It is a huge place located on "Laclede's Landing" on the St Louis riverfront. Laclede's Landing is a touristy area of shops and restaurants with a large number of pick-up meat market type bars-Spaghetti Factory is one of the touristy family style places, relatively inexpensive, large portions, great for families because it is located close to all the hometown teams-Rams, Cardinals, and Blues.
Mizithra is a Greek sheep's milk hard cheese that is made out of the whey from Feta Cheese. The cheese is like a mild feta, not quite as salty and pungent, a nice alternative to Parmesan for a change.
It seems that there alot of copy-cat recipes for this dish all over the internet, and it is quite simple
Here is the ratio:
1 pound cooked pasta
1/2 pound clarified brown butter
1 cup grated Mizithra cheese
Minced fresh parsley
I thought this dish was pretty simple and delicious, please note that Mizithra does not melt, it remains chewy.