Title: Spaghetti a la Homer
Categories: Main dishes, Pasta, Restaurant, Italian
Yield: 8 Servings

1 lb Mizithra; or hard ricotta
-cheese
1/2 lb Romano cheese
1 lb Sweet cream butter; (4
-sticks)
12 c Cooked spaghetti or pasta
8 tb 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 1/2 cup of cheese
mixture on pasta, then top with 1/4 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 on Feb
7, 1998