Saganaki Cheese

La storia di questo piatto

Saganaki takes its name from the small two-handled pan it is cooked in, and it belongs to the Greek table of salt, sun and shared plates. Kefalograviera, a firm and savory Greek cheese, turns here into something golden and simple, the warmth of the Mediterranean on a plate.

Ingredienti

• 200 g Kefalograviera cheese
• 30 g White flour
• 3 tbsp Extra virgin olive oil
• 1 whole Fresh lemon
• q.b. to taste Black pepper
• q.b. to taste Salt (optional, the cheese is already salty)

Preparazione

1. With a sharp knife, cut the Kefalograviera, kept cold from the fridge, into slices about as thick as a finger: this way the center stays soft and stringy during cooking, while a crust forms on the outside. Dip each slice in cold water, shake off the excess, then coat it in flour on both sides and gently pat it between your hands to remove the extra. The water helps the flour adhere: only a thin veil should remain, otherwise it will burn in the pan and turn bitter instead of golden.
2. Pour the oil into a non-stick pan or, better yet, a cast iron or steel skillet, and heat it over medium-high heat without letting it smoke. It's ready when a pinch of flour dropped in sizzles immediately: that's the sign the cheese will form a crust without sticking to the bottom. If the oil starts to smoke, remove the pan from the heat for a few seconds, because extra virgin oil that is too hot turns bitter.
3. Gently lay the slices into the hot oil, keeping your hand away from you to avoid splatters. Then leave them alone, without touching or moving them, for about 1 to 1.5 minutes. You should hear a lively, decisive crackle: that's the right sound, and underneath a golden, crispy crust is forming, which is what makes saganaki special.
4. Slide a thin spatula under each slice and flip it with a confident motion, without hesitating: hot cheese is delicate and will break if moved halfway. If the slice doesn't release, give it another 15-20 seconds: once the crust has formed, it will lift on its own. Cook the other side for about 1 minute, until it has the same golden, even color as the first.
5. Serve the saganaki immediately on a very warm plate, because outside the pan the cheese cools quickly and loses the contrast between the soft inside and the crispy outside. Just before serving, grind some black pepper and squeeze fresh lemon over it, ideally in front of those eating if you can: the aroma that rises is part of the celebration. Kefalograviera is already salty, so add salt only if needed, after tasting a corner of the first slice as you bring it to the table. Serve without making anyone wait.