Hilopites With Browned Butter

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb hilopites noodles or 1 lb other egg noodles
  • 12
  • 2
    cups kefalotyri, grated
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DIRECTIONS

  • Bring a full pot of salted water to a rolling boil and cook the egg noodles until well done. They should be slightly softer than al dente in texture.
  • Just before the noodles are strained, melt the butter in a shallow skillet over low heat until the butter bubbles up and browns. Timing is the secret to this very simple dish as the butter must be very hot when it’s poured over the noodles and cheese.
  • Drain noodles; arrange about a third on the bottom of a serving platter and sprinkle with about one-third of the cheese.
  • Pour about one-third of the melted butter over the cheese; it will make a sizzling sound as it ‘cooks’ the cheese.
  • Repeat with remaining noodles, cheese, and butter.
  • Serve immediately.
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