Saganaki (from costas perifanos at dionysos restaurant in
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Hard, Greek, sheep cheese*, |
| 2 | Inches by 2-inches, 1/4 to inch | |
| Thick | ||
| Flour for breading | ||
| Olive oil for frying | ||
| 2 | tablespoons | Ouzo |
| 1 | Lemon, halved | |
Directions
Dip the cheese slices in cold water, then flour them lightly.
Heat ¼-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately. * Vlahotyri (sheep and goat cheese) or Kefalograviera Suggested drink: Kourtakis Retsina of Attica Yield: 1 serving
TASTE SHOW TS1G27