Santorini special dish – Pan seared Saganaki recipe

Considering how delicious it has to be , saganaki is a simple Greek recipe. There are many variations out there, but the simple cheese version is mostly popular.

Santorini special dish – Saganaki recipe

The recipe takes its name from the pan in which it’s made: the sagani, a two-handled pan made of many different tools. If you don’t have or can’t find a sagani, you can make use of a small paella pan, a small cast-iron skillet, or even an oval au gratin dish.

Serve saganaki as an appetizer, hors d’oeuvres, or as part of a meal made up of a variety of appetizers. Saganaki goes well with wine, olives, vegetable mezethes, tomatoes, and crusty brea
INGREDIENTS

  • 1 pound firm cheese
  • Water
  • 2/3 cup all-purpose flour (for dredging)
  • 1 tablespoon olive oil
  • 2 to 3 lemons (quartered)

Process to cook
Gather the ingredients.
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 the olive 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.
Flip the slice midway through to brown both sides evenly.
Serve hot with a last-minute squeeze of lemon juice.

Best tips out there

A sagani is a two-handled pan made of many different tools. If you don’t have or can’t find a sagani, you can use a small paella pan, a small cast-iron skillet, or even an oval au gratin dish.The key to success with this dish is to get the oil as hot as possible before cooking the cheese, but don’t let it start to smoke.

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