EGG NOODLES WITH BROWN BUTTER AND FETA (for eight)
1 pound dried egg noodles or egg pasta
1 stick (8 tablespoons) unsalted butter
6 ounces Greek feta, preferably Mt. Vikos or Dodoni brand, crumbled (about 1-½ cups)
freshly ground black pepper
- Cook noodles in an 8-quart pot of boiling salted water (3 tablespoons salt) until just tender, about 8 minutes. Drain well.
- Meanwhile, melt butter in a small heavy skillet over low heat and cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
- Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles out on platter and season with pepper to taste.
from Gourmet Today
Arni me aginares (Greek lamb stew with artichokes)
Greek beef stew with feta and walnuts