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Add a photoRaciónes: 8
Ingredientes
- 1 lb Mizithra, or possibly hard ricotta cheese
- 1/2 lb Romano cheese
- 1 lb Sweet cream butter, (4 sticks)
- 12 c. Cooked spaghetti or possibly pasta
- 8 Tbsp. Fresh parsley, minced
Direcciones
- Shred both chesses and mix well. Set in cold place. Place butter in a small saucepan and heat over high heat. Turn to low and cook till 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 till 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.
- Throw away burned sediment. For each serving, put about 1/2 c. of cheese mix on pasta, then top with 1/4 c. browned butter. Top with fresh minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 8 servings | |
| Calories 1428 | |
| Calories from Fat 112 | 8% |
| Total Fat 13.02g | 16% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 364mg | 15% |
| Potassium 836mg | 24% |
| Total Carbs 266.25g | 71% |
| Dietary Fiber 11.5g | 38% |
| Sugars 9.71g | 6% |
| Protein 55.4g | 89% |
