Wednesday, October 19, 2005

Pasta with Butter and Myzithra Cheese

Here's a by-the-seat-of-your-pants recipe for some very good pasta. Myzithra is a greek cheese made from Sheep milk with a similar texture to Parmesan, it's a very hard cheese with a sharp salty tang. You only need 3 ingredients for this dish: pasta, butter and Myzithra.

Cook enough pasta for how every many you are cooking for. Slowly melt some butter, probably a few tablespoons for each person. (You can always melt more later if needed.) Grate the cheese using the smallest holes on the grater. When the pasta is cooked, drain it and return to the pot. Add the butter, trying to leave the milky solids in the pan. Toss the pasta and butter until the pasta is coated.
What you do next is up to you. You can either add the cheese to the pot and mix together, or do what we do. We plate the pasta, then add the cheese so each person can add how much they want.
Whichever you do, don't forget to grind some pepper on your pasta before you eat.

9 comments:

kitchen hand said...

That is just magnificent, Sara. Is that cheese like Kasseri, which we get down here?

Joe said...

I have seen Myzithra in a local farmers market type store here and always wondered what one would use it for.

Gia-Gina said...

We have a similar dish here in Italy that is famous and always available in restaurants. Cheese, pepper, a bit of olive oil and pasta.

Alicat said...

Mmm..what could be better than pasta and cheese? Not much comes to mind! :)

Punky said...

That looks great. I will have to look for that cheese. Anything with cheese is really going to be tops on my list.

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Sara said...

kitchen hand - yes i think they are very similar. my cheese encyclopedia says kasseri is a culinay cheese with a strong salty taste. sounds good to me!

Templar said...

This is my ALTIME fave pasta dish, I dint know that anyone else knew about it,,, Good show

Beth said...

So simple! Definitely this one is going in my "to-try" file. Thanks! I don't think I've ever that cheese before. Hhmmm...