Saganaiu "opa" Recipe

Slice and ready the cheese

Remove the Kefalograviera from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Using a sharp knife, cut the cheese into 8–10 slices about 1/3 inch (8 mm) thick and roughly 2–3 inches long. Pat the slices dry with a paper towel if there is any moisture.

Preheat pan and gather equipment

Choose a wide, heavy skillet or small sauté pan (8–10 inches) with low sides for easy flambéing. Place the pan on the stove and set a portable gas burner or make sure the dining table will have a safe heat source if flambéing at the table. Have a long match or a long-handled lighter ready and keep a lid or another pan nearby to smother flames if needed.

Heat fat and sear cheese

Set the skillet over medium heat and add the butter and olive oil. Once the butter stops foaming and the fat is shimmering (about 1 minute), gently add the cheese slices in a single layer without crowding. Sear for 1 to 1 1/2 minutes until the undersides are golden-brown and the edges begin to soften. Carefully flip each slice and sear the second side for 45–60 seconds. Lower the heat to medium-low so the cheese softens but does not completely melt into liquid.

Season the cheese

Sprinkle the seared cheese with dried oregano and freshly ground black pepper. Drizzle the lemon juice over the warm cheese to brighten the flavors.

Flambé with Pernod

Remove the pan briefly from the direct heat source (or turn off the burner). Pour the Pernod evenly over the seared cheese. Stand back slightly, then ignite the alcohol with a long match or lighter — the flame should singe up across the pan. Let the flames burn off the alcohol (about 15–30 seconds). If you are serving at the table, perform the flambé in the pan and allow guests to enjoy the spectacle; always observe safe practices and keep flammable materials away.

Finish and serve

When the flame dies down, return the pan to low heat for 10–15 seconds if you want the cheese very soft but not collapsed. Drizzle a tiny bit more olive oil if desired. Transfer the cheese to a warmed serving plate or leave in the pan for a table service presentation. Sprinkle chopped parsley and a little extra black pepper. Serve immediately with lemon wedges and slices of crusty bread or pita for scooping up the warm cheese.

Safety: Keep a lid or another pan to smother the flames if they become too high. Do not pour additional alcohol onto the pan once it has been ignited. Use a long-handled lighter or long match to ignite safely. If you prefer not to flambé, you may warm the Pernod briefly in a heatproof measuring cup and spoon it over the cheese without lighting; this will impart flavor without the flame.

Tips: Use a dense, salty sheep/goat-milk hard cheese (Kefalograviera, kefalotyri, or aged pecorino) for the correct texture and flavor. Slice thick enough to hold shape when warmed. Serve immediately — the cheese is best right after flambé when hot and slightly softened.