"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
250 gr. any hard cheese, kefalotyri Parmesan, Gruyere or Greek Cypriot haloumi 50 grams butter lemon juice of 1/2 lemon black pepper Shot of brandy
Cut the cheese into 1 cm thick slices. Heat the butter in a frying pan and put the slices in. Turn the heat down a little and let it cook for 1-2 minutes until it bubbles. It should not turn brown, but should look creamy and sticky. In Greece the cheese is usually cooked in small frying pans, so they can be taken straight to the table. Pour on shot of brandy light "Oompah".Sprinkle a little lemon juice on top and some black pepper and offer it with fresh bread.
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