Saganaki–Saganaki is a variety of appetizers made in a small frying pan, such as shrimp saganaki and mussels saganaki made in tomato sauce sometimes with feta cheese and accompanied by ouzo. However, perhaps the most famous dish which goes by the name Saganaki is the fried cheese dish in the photo above. It is not on my menu because it must be eaten immediately! And it is so very simple that anyone can make it. It is made with hard yellow cheese–in Greece, the cheeses used are either Kasseri, Kefalograviera (both of which I have in stock for Columbia, SC residents) or Graviera or even the Cypriot Haloumi. These are difficult to find in the US, so Pecorino can be used instead.
Slice the cheese about 1 inch thick. Wet it under the tap and dredge it in flour and shake off excess flour, while heating EVOO (extra virgin olive oil–such as EVGE). Immediately fry and brown on both sides. Then, transfer to a plate and squeeze lemon on top. Eat immediately with wine and good company!
Slice the cheese about 1 inch thick. Wet it under the tap and dredge it in flour and shake off excess flour, while heating EVOO (extra virgin olive oil–such as EVGE). Immediately fry and brown on both sides. Then, transfer to a plate and squeeze lemon on top. Eat immediately with wine and good company!
