| 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)
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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