Side Pannel
Classic Saganaki with Olives and Lemon
Classic Saganaki with Olives and Lemon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Appetizers, Cheese
Ingredients List
- 8 oz Kasseri cheese; *see note
- 3 tb Olive oil
- 1/2 Lemon
- 1 tb Fresh oregano; chopped
Directions
1. Cut the Kasseri into 1/2 inch thick rectangular slices.
2. Rinse cheese slices under cold water (do not pat dry)
3. Coat each piece with flour.
4. Heat olive oil in a large heavy skillet until almost smoking.
5. Add cheese slices and cook until it begins to brown, about 1 minute per
side.
6. Transfer to plates, squeeze with lemon juice over top and sprinkle with
fresh oregano and pepper to taste.
Notes: Kasseri or Kefalotyri, classic Greek sheep's milk cheeses are hard
and very salty. Serve this appetizer with tomato wedges, warm pita bread
and kalamata olives.
2. Rinse cheese slices under cold water (do not pat dry)
3. Coat each piece with flour.
4. Heat olive oil in a large heavy skillet until almost smoking.
5. Add cheese slices and cook until it begins to brown, about 1 minute per
side.
6. Transfer to plates, squeeze with lemon juice over top and sprinkle with
fresh oregano and pepper to taste.
Notes: Kasseri or Kefalotyri, classic Greek sheep's milk cheeses are hard
and very salty. Serve this appetizer with tomato wedges, warm pita bread
and kalamata olives.
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