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CATEGORY CUISINE TAG YIELD
Dairy Italian Italian, Main dishes, Pasta, Restaurant 8 Servings

INGREDIENTS

1 lb Mizithra, or hard ricotta
cheese
1/2 lb Romano cheese
1 lb Sweet cream butter, 4
sticks
12 c Cooked spaghetti or pasta
8 T Fresh parsley, chopped

INSTRUCTIONS

Shred both chesses and mix well. Set in cool place. Place butter in a
small saucepan and melt over high heat. Turn to low and cook until
butter starts to turn an amber color. Stir frequently with a wire
whip. When butter starts to turn amber, turn heat up to medium high
and stir constantly until it reaches a dark amber, like maple syrup.
It will have a pleasant caramel aroma. Let browned butter set for 10
mins then strain butter into a bowl. Discard burned sediment. For  each
serving, put about 1/2 cup of cheese mixture on pasta, then top  with
1/4 cup browned butter. Top with fresh chopped parsley.  Recipe by The
Old Spaghetti Factory  Recipe by: Old Spaghetti Factory via Sacramento
Bee  Posted to KitMailbox Digest  by Cairn Rodrigues
<cairnann@yahoo.com>  on Feb 7, 1998

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 538
Calories From Fat: 215
Total Fat: 24.1g
Cholesterol: 55.9mg
Sodium: 2248mg
Potassium: 1290.2mg
Carbohydrates: 55.2g
Fiber: 10.1g
Sugar: 34.5g
Protein: 24.2g


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