Seweryn Dominsky
Mediterranean Mizithra Cheese Pasta Delight: A Flavorful Journey to the Heart of Greece
Imagine the sun setting over the Aegean Sea, casting a golden hue over the landscape as you savor the flavors of Greece. This Mediterranean Mizithra Cheese Pasta Delight not only takes you on that journey but also immerses you in the rich culinary tradition of the region. Originating from the lush island of Crete, Mizithra is a unique Greek cheese made from sheep’s or goat’s milk, known for its salty and tangy flavor profile. It pairs perfectly with the robust taste of Mediterranean ingredients like garlic, lemon, and fresh herbs. This dish is an ideal choice for a comforting family dinner or a sophisticated gathering with friends, offering both simplicity and depth. Its creamy, luscious texture and aromatic blend of flavors will leave you yearning for more.
Ingredients:
– 12 ounces of spaghetti or your favorite pasta
– 4 tablespoons of extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup Mizithra cheese, finely grated
– 1/4 cup fresh lemon juice
– 1 tablespoon lemon zest
– 1/4 cup fresh basil, chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt and freshly ground black pepper, to taste
– 1/4 cup toasted pine nuts (optional, for added crunch)
– 1/2 cup cherry tomatoes, halved (optional, for garnish)
Instructions:
1. Boil the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti, or your pasta of choice, and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, cooking until it becomes fragrant and begins to turn a light golden brown. Tip: Be careful not to burn the garlic, as it can become bitter.
3. Mix in the Cheese and Lemon: Lower the heat and stir in the Mizithra cheese, allowing it to melt slightly. Follow this with the lemon juice and zest, stirring well to combine. Adjust the consistency by adding some reserved pasta water, little by little, until the sauce reaches a creamy consistency.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss it in the sauce, ensuring each strand is thoroughly coated. If the sauce appears too thick, add more pasta water as needed.
5. Season and Finish: Stir in the chopped basil, oregano, red pepper flakes, and season with salt and freshly ground black pepper to taste. For a delightful crunch, toss in the toasted pine nuts.
6. Serve and Garnish: Transfer the pasta to serving plates and garnish with halved cherry tomatoes for a burst of color and freshness.
Cooking Tips:
– Cheese Substitution: If Mizithra cheese is unavailable, a blend of grated Pecorino Romano and feta can replicate its unique flavor.
– Herb Selection: Customize the flavor by incorporating other fresh herbs like parsley or thyme.
Serving Suggestions:
– Pair this dish with a chilled glass of Assyrtiko, a Greek white wine known for its crisp and citrusy notes, or a light, fruity rosé.
– Complement your meal with a simple side salad of mixed greens, cucumbers, and olives dressed with a lemon vinaigrette.
Enjoy this Mediterranean Mizithra Cheese Pasta Delight, and let it transport you to the serene shores of Greece with every bite.
