Saganaki, the dramatic pan-fried cheese, is a Greek appetizer that illustrates the transformation of solid into a melty delight under the alchemical influence of heat.
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Cut the cheese into 1 cm thick slices.
Heat olive oil in a pan over medium-high heat.
Dredge cheese slices in flour, shaking off excess.
until golden brown on both sides, about 3-4 minutes per side.
Remove from pan, serve immediately with a squeeze of lemon.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
