Saganaki at home

If you have never tried Saganaki, you have my sympathy because you have missed a wonderful thing in your life. What’s better than a salty, flavorful, sheep’s milk cheese? Pan fried cheese flambé that’s what. If you can’t find Graviera cheese, you can substitute pecorino romano cheese, it’s far from authentic but close enough to give you an idea of what you’ve been missing.


Ingredients:

1/2 inch thick slice of Graviera cheese
1/4 cup flour
3 tablespoons olive oil
Cold water
1/2 shot glass of Ouzo
1/4 of a lemon cut into a thick wedge
Small cast iron skillet


Preparation:

1. Dip the cheese slice into cold water then dredge it in the flour on both sides. Lightly pat the flour on to the cheese slice.

2. Pre-heat your cast iron skillet to medium high heat then add the olive oil to the skillet and sear the cheese until golden brown on both sides.

3. Turn off the stove and remove the skillet from the burner. Set the skillet down where you intend to serve the dish. Make sure you have removed any flammables near the skillet.


4. Pour the 1/2 shot of Ouzo over the cheese over the cheese and light the Ouzo with a long grill lighter. Allow the Ouzo to burn down long enough for at least one round of ohhhs and ahhhs from your family and/or guests. Extinguish the flame by squeezing the lemon wedge over the cheese in the skillet. Serve immediately with a hearty bread.