Tsouchti Pasta with an Egg on Top

A few years ago I visited the Mani region of the Peloponnese with it’s traditional Maniot towers, rugged terrain. Stories of gamily vendettas, brave patriots who’s battle cry during Ottoman times was “Victory or Death”

The folks here are no-nonsense, no BS kinda’ people and this dish is simple yet satisfying. In it’s most basic form, it’s pasta topped with dry Mizithra cheese and the must-have fried egg on top.

I’ve have a version where the pasta is mixed in with diced  pork and mushrooms and ….fried egg on top. Whatever you choose, don’t forget the fried egg on top!

Tsouchti Pasta with an Egg on Top

(serves 4)

2 cups melted unsalted butter( see note below)*

200 gr. dry spaghetti (Misko brand)

1/2 cup finely chopped scallions or chives

1/4 cup finely chopped parsley

1/2 cup grated Kefalotyri or Romano cheese
1/2 cup grated dry Mizithra cheese
fresh ground pepper to taste

1. In a small pot, add your butter over medium heat. Keep your eye on the melting butter and soon you will see the milk solids begin to foam and quickly disappear…THIS is where you have to watch carefully.
2. Your butter will turn from a golden yellow to a chestnut brown very rapidly. Your goal is to get a nut-brown colour to your butter. Once you have that nut-brown butter, take off the heat, transfer to a bowl to halt the butter from browning more.
3. Get a pot of water boiling on your stovetop. When aboil, add a good amount of salt, add your spaghetti and cook according to packet’s instructions.
   When your pasta is cooked to an “al dente”, strain (reserve a couple of ladles of pasta water) and place back in the pot. Add a ladle of warm brown butter and toss to coat. Add more if desired.
4. Meanwhile, place a large non-stick pan on your stovetop over medium heat, add two or three swirls of olive oil and carefully add your cracked eggs. When most of the white has cooked, add a tablespoon of water in to the pan, cover and cook for about 30 seconds until white is cooked. Set aside.
5. Add a ladle of pasta water, toss and once you see a creamy texture (add second ladle of pasta water if needed), add the grated Kefalotyri, parsley and chives , take off the heat and gently combine with the pasta.
   Divide and plate, top with a fried egg, grated Mizithra cheese, cracked pepper and serve.

NOTE: store remaining brown butter in the plastic container, cover and place in the fridge for future use

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