Chef Lia's Saganaki
1 lb Kasseri or Kefalograviera or Kefalotyri cheese (or pecorino romano)
1/2 c Olive oil
2/3 c Flour for dredging
Pepper, to taste
Brandy or Ouzo
1-2 lemons, quartered
Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Dredge in flour seasoned with freshly ground pepper. In a saganaki (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, and fry the cheese a golden-brown on both sides. Add 1/4 cup of Ouzo or Brandy to your pan and tilt it slightly over an open flame to ignite or ignite with a long lighter and cook until the alcohol burns off. Serve hot with a last-minute squeeze of fresh lemon juice and then place on top of fresh or toasted bread. **Serve with ouzo or wine, olives, vegetable mezethes, tomatoes, and crusty bread. NOTES…. (pronounced sah-ghah-NAH-kee) Serve this as an appetizer, as an hors d'oeuvres, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying. .
Made at Atlanta Greek Festival 2006 by Chef Lia and Faye Koulouris. ..