I've written about this dish before but it certainly deserves to be mentioned more than once.
As Scott and I are getting ready to move out of Calgary we've spent some time talking about the people, places and things that we'll miss. And of course restaurants. Since our budget will not allow us to visit all the places we'd like to before we move that leaves us with reminiscing or recreating at home.
I had Myzithra Cheese and Pasta for the first time at The Old Spaghetti Factory on a work lunch. It is such a simple dish to make at home; all you need is pasta, butter and some finely grated aged Myzithra - a hard salty cheese.
Cook the pasta and drain it well. Pour the noodles into a bowl and toss with melted butter. You want just enough butter to coat and flavor the pasta, but not so much that the pasta is swimming in butter. Toss with finely shredded Myzithra cheese, scoop onto plates and sprinkle with a bit more cheese. Grind some black pepper or Grains of Paradise on top and serve straight away.
As well as making this dish for Ruth and her Presto Pasta Nights this also got rid of a few more ingredients in the cupboard. Whatever we eat we don't have to pack!
As Scott and I are getting ready to move out of Calgary we've spent some time talking about the people, places and things that we'll miss. And of course restaurants. Since our budget will not allow us to visit all the places we'd like to before we move that leaves us with reminiscing or recreating at home.
I had Myzithra Cheese and Pasta for the first time at The Old Spaghetti Factory on a work lunch. It is such a simple dish to make at home; all you need is pasta, butter and some finely grated aged Myzithra - a hard salty cheese.
Cook the pasta and drain it well. Pour the noodles into a bowl and toss with melted butter. You want just enough butter to coat and flavor the pasta, but not so much that the pasta is swimming in butter. Toss with finely shredded Myzithra cheese, scoop onto plates and sprinkle with a bit more cheese. Grind some black pepper or Grains of Paradise on top and serve straight away.
As well as making this dish for Ruth and her Presto Pasta Nights this also got rid of a few more ingredients in the cupboard. Whatever we eat we don't have to pack!
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