After a long day harvesting olives, nothing hits the spot like this village pasta dish called TSOUCHTI (or Τσουχτι, in Greek). It is not `fine dining’, but those preparing and eating tsouchti are not apologetic about that. Its virtue is its simplicity. Note how Danae browns the cheese in butter for just a short period: overcook it and Mizithra becomes too hard. Use only a great tasting butter. Danae makes the butter herself; the rest of us can find a good local option. Kali Orexi!
Recipe
Ingredients:
- ½ lb spaghetti
- 1 cup mizithra cheese
- 3 TBS unsalted butter
- 2 fresh eggs
- ½ cup Kastania Extra Virgin Olive Oil
Notes:
Substitute a hard goat or sheep’s cheese if you can’t find mizithra.