SPAGHETTI FACTORY'S SPAGHETTI MYZITHRA
"This dish is trademark of The Old Spaghetti Factory restaurant on The Esplanade in downtown Toronto. We used unsalted butter for this because both romano and myzithra are salty cheeses. If you use salted butter, it will take less time to brown. This does not reheat well."
1 cup unsalted butter
1 lb (500 g) spaghetti
1/4 lb (125 g) myzithra cheese, grated
2 oz (60 g) romano cheese, grated
1/4 cup chopped fresh parsley
In small saucepan, cook butter over medium heat for 12 minutes or until browned.
Meanwhile, in large pot of boiling, salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain.
Place spaghetti on serving platter. Sprinkle with cheeses. Drizzle butter over top. Toss to coat. Sprinkle with parsley.
Makes 4 to 6 servings
From: Marion Kane
Source: The Toronto Star, July 12, 2000
"This dish is trademark of The Old Spaghetti Factory restaurant on The Esplanade in downtown Toronto. We used unsalted butter for this because both romano and myzithra are salty cheeses. If you use salted butter, it will take less time to brown. This does not reheat well."
1 cup unsalted butter
1 lb (500 g) spaghetti
1/4 lb (125 g) myzithra cheese, grated
2 oz (60 g) romano cheese, grated
1/4 cup chopped fresh parsley
In small saucepan, cook butter over medium heat for 12 minutes or until browned.
Meanwhile, in large pot of boiling, salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain.
Place spaghetti on serving platter. Sprinkle with cheeses. Drizzle butter over top. Toss to coat. Sprinkle with parsley.
Makes 4 to 6 servings
From: Marion Kane
Source: The Toronto Star, July 12, 2000
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