This was my first experience with the cheese mizithra. I had picked it up a while ago, originally thinking of making a Czech potato dish. Though for the life of me I can’t seem to find the recipe again. It might have been a form of knedliky, I don’t know. Anyway, I just got my hands on some fresh cucumber and thought I’d substitute the mizithra for goat cheese in one of my favorite pasta dishes. Upon opening and sampling the mizithra however, I found it to be quite firm and thus unsuitable for a sauce.
So there I was with an opened wedge of cheese and nothing to do with it. At this point I just wanted something quick to make, and a short search let to this recipe. Spaghetti topped with browned butter and mizithra – it doesn’t get much simpler than that.
I was only making enough for myself so I started boiling enough spaghetti for me and melting half a stick of butter. Once the butter was melted the solids started to separate and float to the top. After the butter had started to brown a bit I started spooning off the solids.
Soon after the brown specks began forming on the saucepan I removed the butter from the heat. Voila, browned butter.
Since the mizithra was so firm I was able to crumble it using a small bowl and a spoon.
The pasta had been cooked and drained at this point. I just spooned some browned butter over the noodles and sprinkled some of the cheese on top and garnished it with a bit of pepper. Simple. delicious. And now I have to figure out what to do with the rest of that mizithra…