Saganaki

Saganaki

Ingredients:

  • 1 pound firm cheese, preferably graviera  

  • Olive oil 

  • 2/3 cup flour for dredging 

  • 2 to 3 lemons, quartered

Procedures:

Cut the cheese into slices or wedges 1/2-inch thick by 2 1/2 to 3 inches wide. Each slice must be thick enough that it doesn't melt during cooking.

Moisten each slice with cold water and dredge it in the flour. Shake off any excess flour. 

Heat about 1 tablespoon of the oil over medium-high heat in a sagani or small heavy-bottomed frying pan. Cast iron works best.

Sear each cheese slice in the heated oil until it's golden-brown, flipping the slice midway through to brown both sides evenly. 

Serve hot with a last-minute squeeze of lemon juice.


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