Classic Saganaki with Olives and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ouzeries are Greek cafés that specialize in mezedes, or appetizers, as well as in ouzo, the strong, anise-tinged drink after which the cafés 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. Ingredients:
1 8-ounce package kasseri cheese or pecorino romano, cut into 1/2-inch-thick rectangular slices |
all purpose flour |
3 tablespoons (about) olive oil |
1/2 lemon |
1 tablespoon chopped fresh oregano |
tomato wedges |
pita wedges |
kalamata olives |
Directions:
1. 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.
2. Squeeze lemon over cheese; sprinkle with oregano and pepper. Serve with tomatoes, pita and olives.
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