Recipe - Classic Saganaki With Olives And Lemon

8 ounce Kasseri cheese; *see note
3 tablespoon Olive oil
One half Lemon
1 tablespoon Fresh oregano; chopped

1. Cut the Kasseri into One half 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.

Recipe by: Bon Appetit February 1997

Posted to recipeludigest Volume 01 Number 351 by RecipeLu
recipelu@geocities.com on Dec 09, 1997