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Recipe by: trudelien
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See below ingredients and instructions of the recipe
1 Kasseri or Kefalotere Butter or margarine
Ice water Lemon juice
Flour Cognac
Cut Casseri cheese 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 pan. For each serving,
squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops
of Cognac. Ignite. Serve cheese when flames die down.
A Los Angeles hostess and restaurateur developed this recipe some
years ago for one of her restaurants.
Created by: Ann Pappas (C) 1992 The Los Angeles Times
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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