3 slices hard, Greek, sheep cheese*, 2-inches by 2-inches, 1/4 to 1/2-inch thick
Flour for breading
Olive oil for frying
2 tablespoons ouzo
1 lemon, halved
* Vlahotyri (sheep and goat cheese) or Kefalograviera
Steps:
Dip the cheese slices in cold water, then flour them lightly.
Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
8 rounds of pita bread, brushed with olive oil, grilled and quartered
1 cup Kalamata olives
Steps:
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 saute 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.
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