Bite with Belkys: Cheese Saganaki, Grilled Octopus with Fennel & Kalamata Olives, and Shrimp Saganaki

The Chef: Pablo Cittadini
The Restaurant: Ouzo's Mediterranean Bistro
The Dishes: Cheese Saganaki, Grilled Octopus with Fennel & Kalamata Olives and Shrimp Saganaki

Ingredients for Cheese Saganaki:

4 oz. of Greek Kefalotiri Cheese
1 Cup of Water
1 Cup of Flour
2 Tbs. of Olive Oil
1 Shot of Brandy
Juice of 1/2 a lemon

Method of Preparation:

-Start by coating the cheese in water and then in flour.

-Next, pour a little olive oil in a hot pan and sauté the cheese until it's a nice golden brown.

-Now, add a shot of brandy and a squeeze of fresh lemon juice.

Serves: 2

Ingredients for Grilled Octopus with Fennel & Kalamata Olives:

6 oz. of Octopus
1 Cup of Olive Oil
1 Shot of Red Wine Vinegar
Salt and Pepper, to taste
1 Fennel bulb, shaved
10 Kalamata Olives
1 Tbs. of Capers

Method of Preparation:

-First, make a marinade. In a large bowl, combine olive oil, red wine vinegar, a pinch of salt and pepper and whisk it together.

-Then, pour the marinade over the octopus, and let it sit in the fridge for about two to three hours.

-Next, grill the octopus for a couple of minutes. Then, cut it into small pieces.

-Lastly, Chef Pablo likes to make a small side salad. In a bowl, add chopped fennel, a drizzle of olive oil, Kalamata olives and capers.

Serves: 2

Ingredients for Shrimp Saganaki:

12 Medium Shrimps
1 Tbs. of Olive Oil
Ground Pepper, to taste
1 Tomato, chopped
3 Tbs. of Crumbled Feta Cheese
1/4 Cup of White Wine
2 Tbs. of fresh Parsley, chopped

Method of Preparation:

-Begin with a tablespoon of olive oil in a hot pan.

-Then, sprinkle a little pepper over the shrimp, and sauté for a couple of minutes.

-Add the diced tomatoes, white wine, lemon juice and Feta cheese.

-Finish the dish with some chopped parsley and pepper.

Serves: 2

Serving Suggestion: Glass of Ouzo

FOR MORE INFORMATION:

Ouzo's Mediterranean Bistro
1766 Bay Road
Miami Beach, FL 33139
305-604-0008
www.ouzosmiamibeach.com