Kasseri and Kefalotere are hard Greek cheeses, which can be found at most Greek or Middle Eastern grocery stores or gourmet food shops. For this dish, the cheese slices are fried and flamed. Although this is fairly easy and simple to make, be sure to read the flambe tips before beginning.
- 16 ounces Kasseri (or Kefalotere)
- 1/4 cup Flour
- 12 tablespoons butter (or margarine)
- 4 tablespoons lemon juice
- 2 ounces cognac
- Cut Kasseri into 1/2-inch slices, allowing about 4 ounces for each serving.
- Chill slices in ice water. Pat dry and dust with flour.
- For each serving, melt 3 tablespoons butter until it sizzles but does not brown.
- Add cheese slices and saute quickly on both sides.
- Do not overcook or cheese will melt and stick to the pan.
- For each serving, squeeze the juice of 1/2 lemon into the skillet and sprinkle with a few drops of Cognac. Ignite.
- Serve cheese when flames die down.
Recipe Source: (Plume). Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||36 g|
|Saturated Fat||10 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||2 g|