Spaghetti a la homer
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mizithra; or hard ricotta cheese |
| ½ | pounds | Romano cheese |
| 1 | pounds | Sweet cream butter; (4 sticks) |
| 12 | cups | Cooked spaghetti or pasta |
| 8 | tablespoons | Fresh parsley; chopped |
Directions
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 ½ cup of cheese mixture on pasta, then top with ¼ 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@...> on Feb 7, 1998