Greek Saganaki

Greek Saganaki

Ingredients:
2 Cup Brandy
1 Cup Flour
4 Tablespoon Butter
2 Lemons; juiced
8 Rounds pita bread; brushed with olive oil, grilled and quartered
1 Cup Kalamata olives

Directions:
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 1/4 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
Greek Saganaki 316
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