Flaming Saganaki Recipe
Pan fried kefalograviera cheese, pita bread, brandy; flambéed table-side.
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Ingredients
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Cheese and Pita
Flambé Ingredients
Method
Preparation
- 1
Prepare the Cheese
Slice the Kefalograviera cheese into thick slices, about 1 inch wide, ensuring they are uniform for even cooking.
- 2
Prepare the Pita
Warm the pita bread in a dry skillet over medium heat for about 1-2 minutes on each side until soft and slightly toasted.
Cooking
- 3
Pan-Fry the Cheese
In a non-stick skillet, heat the olive oil over medium-high heat. Once hot, add the cheese slices to the skillet and fry for about 2-3 minutes on each side until golden brown and crispy.
- 4
Flambé the Cheese
Carefully pour the brandy over the fried cheese. Using a long lighter or a match, ignite the brandy to flambé. Allow the flames to subside naturally as the alcohol burns off.
Serving
- 5
Plate the Dish
Once the flames have died down, transfer the flambéed cheese to a serving plate. Serve immediately with warm pita bread on the side.
- 6
Garnish
Garnish the dish with a sprinkle of chopped fresh parsley and serve with lemon wedges on the side for drizzling.
