Saganaki with Graviera and Lemon
The Cretan taverna classic — a thick slab of graviera dredged in flour and pan-fried in a small two-handled skillet until the crust is amber and the inside molten, finished with a hard squeeze of lemon at the table.
Ingredients
- graviera cheese, 1.5 cm slab200 g
- all-purpose flour3 tbsp
- olive oil3 tbsp
- lemon1
- freshly cracked black pepperto taste
Steps
Rinse and dredge the graviera.
Rinse the graviera slab under cold water, then dredge in flour, pressing to coat all sides including the edges.
Heat olive oil.
Heat olive oil in a small heavy skillet over medium-high until it shimmers but doesn't smoke.
Fry the cheese.
Lay the cheese in carefully and fry undisturbed until a deep amber crust forms, about 90 seconds.
Flip and fry the second side.
Flip once with a wide spatula and fry the second side another 60 to 90 seconds.
Plate and season the saganaki.
Slide onto a warm plate, crack pepper over the top, and squeeze half a lemon directly on the crust.
Serve with bread and lemon.
Serve immediately with bread and the remaining lemon wedges.
Nutrition, per serving. 480 calories. Protein 22 grams, 18 percent. Carbs 15 grams, 12 percent. Fat 38 grams, 70 percent. Fiber 1.5 grams, sugar 1 grams, saturated fat 12 grams, sodium 700 milligrams. Estimated from ingredients.
