Saganaki takes its name from the two-handled pan in which it is cooked. In most Greek restaurants in the United States, sharp kefalotiri cheese, similar to Parmesan, is satuéed in a small oval skillet until soft, drizzeled with ouzo or cognac, and served flambé. As the cheese is brough out to the table, the serves excitedly shout, “OPA!” Saganaki is just as good without the flambé.
Ingredients
- 1/2 lb. Kefalotiri cheese or kefalograviera, found in Greek specialty shops
- Flour for dredging
- 2 tbsp. olive oil
- Jigger of ouzo or cognac
- Fresh flat-leaf or curly parsley sprigs for garnish
- 1 small lemon, cut into wedges
Cut the cheese into 2 to 3 1/2 inch slice rectangles. Rinse the cheese in cold water to remove excess salt, and pat dry with paper towels. Dredge lightly with flour. Heat the olive oil in a medium-size nonstick skillet or frying pan until hot, but not smoking. Place the cheese slices in the skillet. Sauté on medium-high heat until the cheese softens, turning once until lightly golden but not browned on both sides, about 2 minutes per side. Arrange the cheese on a heat-proof dish. Drizzle with ouzo or cognac, if desired, and serve flambé garnished with parsley sprigs and lemon wedges.
You can find more information on Lourdas Greek Taverna here.
