Saganaki
Region: Greece
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy and Quick
Athenaeus (c. 170 A. D. to c. 230 A.D.), the Greek food writer, relates that Pherecrates, author of The Slave-Teacher, waxed poetic about “melted cheese sizzling.” The Greeks still love melted cheese and they use a saganaki, a small two-handled pan, to make this preparation of the same name. Many Greeks will admit that saganaki is secretly their favorite meze, which is a little tidbit to be had with a glass of ouzo. They say “secretly” because as gourmets they shouldn’t be admitting to loving a dish so simple. In Nea Mystra we had some beautiful mezedes (plural) of Kalamata olives and saganaki with lemon wedges and ouzo. Do not salt since the cheese is salty enough.
Yield: Makes 3 to 4 servings
Preparation Time: 35 minutes
½ pound kefalotyri or kasseri cheese, cut into wedges 3 x 2 x ¼ inch
Flour for dredging
½ cup olive oil
Freshly ground black pepper to taste
Lemon wedges for garnish
1. Soak the cheese in water for 30 minutes. Pat dry with paper towels and dredge in flour, tapping off any excess.
2. In a small cast-iron skillet, heat the olive oil over a medium heat until it begins to smoke. Add the pieces of cheese and cook until golden brown, about 2 ½ minutes in all, turning only once. Sprinkle with pepper and serve with lemon wedges.
Variation: Place under the broiler until bubbling.
Note:
Posted: 12/01/2010
