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Instructions |
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Cut butter into tablespoon-sized pieces and place in
a 2-quart sauce pan. Place the pan of butter on a
burner on medium heat. Bring butter to a slow boil
(about 5 minutes).
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Once the butter begins to boil, stir constantly to
prevent residue from sticking to the bottom of the
pan. As the butter cooks, it will start to foam and
rise. Continue stirring, otherwise the butter foam
could overflow (about 5 minutes) and catch fire.
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Once the butter stops foaming and rising, cook
until amber in color (about 1 to 2 minutes). It
will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let
the sediment settle to the bottom of the pan for a
few minutes.
Pour the brown butter through a strainer into a
small bowl. Do not disturb the residue at the
bottom of the pan.
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The brown butter can be stored in the refrigerator
and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain
pasta and divide into four servings. Spread 1/4
cup of Mizithra over each pasta serving. Top with
1/4 cup of hot brown butter.
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Serving
Suggestions |
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830 calories, 55 grams fat, 65 grams carbohydrates, 20 grams protein per serving.
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Originally Submitted
4/3/2013
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