Picture this…You’re sitting on the balcony of a funky seaside cafe on a perfect summer’s day on the Greek island of Lefkada. The sky is the bluest of blues, the water below is an array of spectacular shades of blue and the seashore is a milky white.
Instead of sand, beautiful white pebbles of varying sizes cover the beach. The crystal clear water is so inviting, that you easily overcome the discomfort of walking on the pebbles just to reach it for a swim.
You look up and see the waiter placing a plate of spaghetti with prawns that you ordered in front of you. It looks and smells so delicious, that you can hardly wait to eat it. As you pick up your fork to start eating, you notice that grated cheese has been served with the dish. Cheese with spaghetti and prawns? Really? What should you do?
Most Italians would cringe at putting cheese on spaghetti and seafood, but the Greeks say “go for it!” as long as it’s ‘mizithra’.
I used to agree with the Italians until I ate this amazing plate of spaghetti and prawns with mizithra in Greece. I’m not sure why, but it just works. I think it’s because mizithra has a unique but mild taste that is very different to the sharp taste of parmigiano reggiano. Mizithra seemed to enhance the sweetness of the tomato sauce and the prawns, although it could just be the fact that tomatoes were so much sweeter and tastier than the ones we get back home.