Saganaki
(Fried Wisconsin Cheese with Lemon and Olives)
Makes 6 appetizer servings
Ingredients:
olive oil for frying
1 1/2 pound chunk Wisconsin Romano cheese, 1/2 inch think
2 cups water
1 cup all purpose flour
juice of 1 lemon
oregano and cracked black pepper, to taste
3 lemon wedges
12 Kalamata olives
Preparation:
Heat 1/2 inch olive oil in a small skillet over
medium-high heat. As soon as it ripples for 1 minute, reduce heat to
medium-low.
Cut the cheese block into 1/2 inch sticks. Place in a bowl of water. Place
flour in a bowl, remove the sticks from the water and immediately place in
the flour. Do not tap off the excess.
Fry the cheese sticks in a single layer until golden and crusty, turning
them with a fork, about 1 to 2 minutes per side. They should be soft all the
way through but not melting.
Serve immediately on a warm platter, drizzled with lemon juice. Sprinkle
with oregano and cracked black pepper. Garnish with lemon wedges and olives.
Source: Chef Tom Catherall
