Guest guest Posted June 13, 2000 Report Share Posted June 13, 2000 * Exported from MasterCook * Classic Saganaki With Olives And Lemon Recipe By : Bon Appetit, February 1997 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers & Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce pack Kasseri cheese or Pecorino Romano cut into 1/2-inch-thick rectangular slices all purpose flour 3 tablespoons olive oil 1/2 lemon 1 tablespoon chopped fresh oregano tomato wedges pita wedges kalamata olives Ouzeries are Greek cafes that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafes are named. Saganaki gets its name from the two-handled pan in which it is made, but it can be prepared in any heavy small skillet. For a final flourish, the cheese is often splashed with ouzo and flamed. Rinse cheese slices under cold water (do not pat dry). Coat with flour. Heat oil in heavy large skillet over medium-high heat until almost smoking. Add cheese and cook until beginning to brown, about 1 minutes per side. Transfer to plates. Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives. Formatted by Karen using MC Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.