CLASSIC SAGANAKI with OLIVES and LEMON
Ingredients
- 1 tablespoon fresh oregano, chopped
Directions
- Directions
- Cut the kasseri into ½ inch thick rectangular slices. Rinse cheese slices under cold water (do not pat dry). Coat each piece with flour.
- Heat olive oil in a large heavy skillet until almost smoking. Add cheese slices and cook until it begins to brown about 1 minute per side.
- Transfer to plates, squeeze with lemon juice over top and sprinkle with fresh oregano and pepper to taste.
- Note: Kasseri or Kefalotyri, classic Greek’s sheep milk cheeses are hard and very salty. Serve this appetizer with tomato wedges, warm pita bread and Kalamata olives.
