Not much going on this evening … just hanging out with the dogs, reading, and taking it easy. I was tired yesterday and wound up going to bed without any supper, but I made up for lost time this evening with a big plate of capellini with browned butter and mizithra cheese, which is one of my favorite meals. Directions follow; if you don’t have mizithra, you can substitute Parmesan or something similar, but mizithra tastes the best.
1/2 stick of butter per serving
Mizithra cheese, grated
Pasta (I like capellini, but any kind will work)
Cook pasta al dente. (If you’re not familiar with this term, it basically means, “Take it off and drain it before it turns into mush.”) Boil the butter over low heat, stirring constantly. It will foam and froth and carry on for several minutes. Keep stirring until it settles down and the solids in the bottom start to turn a nice golden brown.
Remove from heat, strain, and serve over pasta with lots of grated mizithra cheese. Lovely stuff. When we lived in Belleville, we used to take MetroLink over to the Landing and have dinner at the Old Spaghetti Factory once in a while, and I’m eternally grateful to the Riverfront Times for including the recipe in their annual recipe issue about 10 years ago, as we now live seven hours from the nearest Old Spaghetti Factory, and I can’t seem to convince the company that they need to expand into Oklahoma.