Greek saganaki

Yield: 1 servings

Measure Ingredient
8 slices Kasseri cheese; (1/2-inch)
Salt
Freshly ground black pepper
2 cups Brandy
1 cup Flour
4 tablespoons Butter
2 Lemons; juiced
8 Rounds pita bread; brushed with olive
; oil, grilled and
; quartered
1 cup Kalamata olives

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving ¼ cup of the brandy and dredge in the seasoned flour, coating completely. In a large saut‚ pan over medium heat, melt the butter.

Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times.

Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

Yield: 4 to 6 servings

Converted by MC_Buster.

Per serving: 4786 Calories (kcal); 188g Total Fat; (45% calories from fat); 114g Protein; 398g Carbohydrate; 348mg Cholesterol; 8939mg Sodium Food Exchanges: 23½ Grain(Starch); 8 Lean Meat; 0 Vegetable; 1 ½ Fruit; 32 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C50 Converted by MM_Buster v2.0n.

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