Χυλοπίτες με Καμένο Βούτυρο και Μυζήθρα (Hilopites me Tyri)
Traditional handmade Greek egg pasta squares (hilopites) tossed in sizzling browned butter (kafto voutyro) and showered with dry grated Mizithra cheese.
Ingredients
- • 350g traditional Greek egg pasta squares (χυλοπίτες)
- • 70g cultured butter (preferably sheep or goat butter for authenticity)
- • 100g dry grated Greek Mizithra cheese (ξερή μυζήθρα) or Kefalotyri
- • Pinch of sea salt and freshly cracked black pepper
Preparation Steps
Bring a large pot of water to a rolling boil and salt generously. Drop in the hilopites and cook for 5-6 minutes until tender but firm. Drain well, reserving 50ml cooking water.
In a wide frying pan, melt the butter over medium heat. Allow it to sizzle, foam, and turn nutty amber-brown with fragrant hazelnut aromas.
Add the drained hilopites straight into the sizzling brown butter with the reserved cooking water. Toss continuously for 1-2 minutes so every pasta square is coated in aromatic butter.
Layer the steaming hilopites in a warm serving bowl, showering each layer generously with grated dry Mizithra cheese and black pepper. Serve piping hot.