Classic Saganaki With Olives And Lemon Recipe - Cooking Index
Classic Saganaki With Olives And Lemon Recipe - Cooking Index
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.
Courses: Starters and appetizers| 1 | Kasseri cheese or Pecorino Romano - (8 oz) - cut 1/2"-thick | |
| Rectangular slices | ||
| All-purpose flour - as needed | ||
| 3 tablespoons | 45ml | Olive oil - (about) |
| 1/2 | Lemon | |
| 1 tablespoon | 15ml | Chopped fresh oregano |
| Freshly-ground black pepper - to taste | ||
| Tomato wedges | ||
| Pita wedges | ||
| Kalamata olives |
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.
This recipe yields 4 to 6 servings.
Source:
Bon Appetit, February 1997
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