Saganaki

A slice of cheese with a golden, crispy crust and a melting heart. The lemon juice sizzles on contact with the hot surface to balance the richness of the cheese.

• Prep time: 5 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 870
• Protein: 35 g
• Carbs: 23 g
• Fat: 70 g

Ingredients

• 400 g Provolone cheese ( thickly sliced )
• 100 g Wheat flour ( for coating )
• 60 ml Extra virgin olive oil ( for frying )
• 2 piece Citrus limon (L.) Burm. f. ( halved )
• 2 pinch Oregano ( dried )
• 400 g Kefalograviera cheese ( cut into thick slices )

Instructions

1. Preparing the cheese

   Cut a slice of kefalograviera (or provolone) about 1.5 cm thick. Briefly run it under cold water to moisten the entire surface.

2. Flouring the cheese

   Dredge the slice in flour. Press well so the flour sticks to the moisture, then tap to remove excess. The coating should be thin and even.

3. Searing in the pan

   Heat the olive oil in a small skillet. When it's smoking, add the cheese. Brown for 2 minutes per side until the crust is brown and crispy.

4. Finishing and serving

   Off the heat, squeeze the lemon directly onto the still-boiling cheese. Sprinkle with oregano and serve immediately while the cheese is still soft.

Chef's tips

• Water is key: it allows the flour to create an airtight crust that prevents the cheese from leaking.
• The pan must be very hot to sear the crust instantly.

Storage

Eat immediately. The cheese hardens as it cools and loses its appeal.