Recipe - Spaghetti A La Homer

1 pound Mizithra; or hard ricotta
cheese
One half pound Romano cheese
1 pound Sweet cream butter; (4
sticks)
12 cup Cooked spaghetti or pasta
8 tablespoon Fresh parsley; chopped

Shred both chesses and mix well. Set in cool place. Place butter in a small
saucepan and melt over high heat. Turn to low and cook until 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 until
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.
Discard burned sediment. For each serving, put about One half cup of cheese
mixture on pasta, then top with One fourth cup browned butter. Top with fresh
chopped parsley.

Recipe by The Old Spaghetti Factory

Recipe by: Old Spaghetti Factory via Sacramento Bee

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Feb
7, 1998