Saganaki

Saganaki

This dish is best made with kefalograviera, kasseri, or kefalotyri cheeses.

Ingredients

four 3/4" slices of kasseri cheese

3/4 cup all purpose flour

1 egg, beaten

1/4 teaspoon fresh ground pepper

sea salt

olive oil

brandy

1 lemon quartered

Directions

Combine the flour with the pepper and a generous pinch of sea salt. Dip the cheese slices into the egg and then thoroughly coat in flour.

Heat the olive oil in a frying pan until it barely begins to smoke, then add the cheese. Cook until golden brown on each side, turning once.

Place the cheese into a serving dish, pouring a little of the hot olive oil on top. Pour approximately an ounce of brandy over the cheese and ignite. Extinguish with the juice of a lemon wedge. Serve immediately with pita to mop up the delicious mixture of olive oil, brandy and lemon juice.

This dish is best made with kefalograviera, kasseri, or kefalotyri cheeses.

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