To prepare your saganaki, you need to follow three very simple steps:
Cover the surface of the cheese with cold water. Dip it in a bowl of water or place under running water.
Dredge the cheese in flour shaking of any excess
Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat. Don’t forget to flip it over to become golden on both sides.
Tip: Serve the Saganaki right away, as it will become hard when it gets cold.
Made from cow and goat milk
110g piece
