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
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.7mg||0 %|
|Potassium 32.9mg||1 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 76.8g|
|Protein 0.1g||0 %|
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Calories per serving: 393
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