An indulgent starter that will get your guests or family begging for more. A definite crowd pleaser!
- 500g Oliana saganaki
- 1/2 cup Oliana olive oil
- 2/3 cup flour for dredging
- 2-3 lemons, quartered
Moisten each slice of saganaki with cold water and dredge in the flour. Use a small heavy-bottomed frying pan (cast-iron works best), heat the olive oil over medium-high heat, and sear each slice in 1 tablespoon of oil until golden-brown on both sides.
Serve hot with a last-minute squeeze of fresh lemon juice and a sprinkle of chopped parsley.
Note: Oliana kalamata olives work as a perfect accompaniment