I remember as a kid that our family would have birthday celebrations with aunts and uncles and cousins at the Old Spaghetti Factory. Back then my favorite was the spinach tortellini alfredo. Something about alfredo sauce just made me happy. Today, I mostly make my own alfredo sauce and because I have with celiac, eating out is no longer as full of adventures. Tortellini today is basically out of the question. Now, on the rare occasion that we do go to the Old Spaghetti Factory, I end up ordering the brown butter and myzithra. It is the perfect balance of nutty salty and savory flavors together. However, as a student money is tight and through trial and error I have been able to replicate almost perfectly the flavor the brown butter and myzithra dish. One of the secret that I employ is to make sure that the brown butter is added at the end. Initially, I started putting the brown butter all over the pasta; however coating it with butter seems to somehow make the flavor just not pop. IngredientsServes 4 8 oz Barilla Gluten Free Spaghetti 8 T unsalted butter 2 garlic cloves peeled and crushed (just whack it with the flat part of the knife, don't chop) 3/4 C finely grated myzithra cheese. Important: Because there is salt in the butter (even the unsalted variety has some), the cheese, and the water, make sure that your butter is unsalted. Believe me... unless you enjoy the idea of the saltiest meal you have ever had! I found out the hard way. Directions
We love to serve this with a large side of steamed broccoli or salad. It is perfect as a quick weeknight meal, but it also a crown-pleaser when we have company over.
No matter how you serve it, it's best when it is eaten with a serving of laughter and smiles.
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AuthorI'm Michelle, and I've got a full plate! As a full-time dietetics student, step-mom, wife, study coach, and tutor in my late 30's, some days I'm barely scraping by. But, no matter what is on my plate, it's always gluten free! Categories
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August 2020
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