Saganaki
Ingredients
- 400 gProvolone cheese (thickly sliced)
- 100 gWheat flour (for coating)
- 60 mlExtra virgin olive oil (for frying)
- 2 pcCitrus limon (L.) Burm. f. (halved)
- 2 pinchOregano (dried)
- 400 gKefalograviera cheese (cut into thick slices)
Method
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.
- 1
Cut a slice of kefalograviera (or provolone) about 1.5 cm thick. Briefly run it under cold water to moisten the entire surface.
- 2
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
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
Off the heat, squeeze the lemon directly onto the still-boiling cheese. Sprinkle with oregano and serve immediately while the cheese is still soft.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The cheese hardens as it cools and loses its appeal.
