What does Opah! mean in Greek? .................OH MY GOD THE CHEESE IS ON FIRE!
- 3/4 lb of kefalograviera cheese.
That's the hardest ingredient to find; you'll have to look at groceries that import Mediterranean food. If you have a hard time finding it, you can use instead - kasseri,
- kashkaval, or
- manouri.
Slice the cheese so that slices have the largest possible surface area and a thickness of 1/3 in. If you cut the cheese too thick, it won't melt all the way through; if it's too thin, it will turn into a liquid before you know it instead of turning hot and soft. It's OK if you end up having multiple pieces. Whip
very well, and pour it on a plate. Dip the cheese into the egg (all sides) until a nice layer of the egg has gotten attached to the cheese surface. Pour - white flour (approx. 1 cup)
onto the cheese's surface; the flour will stick onto the egg, and you should make sure there is a nice even layer of flour all around. In a frying pan, heat up
1 tbsp of olive oil
until it's very hot. Then, put in the floured cheese. The flour and egg will fry, forming a golden crust (takes about 2 minutes). Flip it over, so that the other side gets fried, too.
For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Say, "Opah!" And then serve cheese when flames die down.Serve hot, with - French bread, and
- 1 lemon or some lemon juice (to be poured onto the saganaki for those that enjoy the sweet/sour combo of cheese and lemon).
You typically serve saganaki in the very same pan that you cooked it in (keeps the cheese melted inside the golden crust). 
3 comments:
Gimme your carbonara recipe? mine was too sickeningly rich.
I don't have a carbonera recipe. I'm lactose intolerant.
My recipe is bologonese sauce.
*butter for sautéing the onion and garlic (and if you'd like to add fresh mushrooms, it's up to you)
*onion, finely chopped (to taste)
*Red Wine (or cooking wine)
*Lots of quality garlic (minced) at least 8 cloves
*a sprinkle of dry (or fresh) oregano
*fresh basil leaves finely chopped (fresh dried works too)
*tomato paste
use small plum tomatos or small regular and pulp them by sticking them in a pan of boiling water. Leave them in there long enough until you can just peel the skin off with your fingers. And when you do, put them into the mini processer with the tomato paste and blend.
If you choose to use tomato sauce instead of paste and pulped tomato you may do this too. You can still put small pieces of chopped tomato to the pan.
Add a dash of chili pepper, salt, pepper and a dash of nutmeg (this is Mediterranean in origin)
This is a basic red sauce. Ground steak may be added after it has been drained of it's fat and may be added to the red sauce later after it has simmered and is almost ready to be served.
Simmer for as long as possible. But at least 30 minutes.
To much trouble when you can just go to the Parthenon on Halstead, and I do, often. Thanks for all the lovely comments you have showered on my blogspot by the way. ;O)
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