Saganaki
Published in: iGourmet
1/8 cup Butter
1/2 pounds Kefalograviera Cheese (or Kasseri)
1 whole Lemons Squeezed
Cut the cheese into a slab about 3/4" thick. Heat the butter in the
frying pan and sear the cheese. As the cheese starts to brown pour the
lemon juice over it and remove from the heat. Serve hot with fresh pita
or bread for dipping
Recipe Notes
Kefalograviera
This PDO (Protected Designation of Origin) cheese was first produced
in Greece in the 1960s. Today, it is one of Greeces most popular
cheeses. Produced in Western Macedonia, Epirus, and the prefectures
of Etoldkarnania and Evrytania, this hard table cheese is made from
100% sheeps milk. It has a pleasant salty and slightly nutty flavor
with a rich aroma and smooth mouthfeel. Kefalograviera is great on
its own or fried to make Saganaki.
Exported from A Cook's Books -- Recipe management for Macintosh
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