Saganaki
I use a non-stick pan for browning the cheese, then transfer to stainless steel for flaming and serving.
I use a non-stick pan for browning the cheese, then transfer to stainless steel for flaming and serving.
- Carbohydrate 0.5240375 g
- Cholesterol 61.00625 mg
- Fat 23.0149625 g
- Fiber 0.0235000003501773 g
- Protein 0.2635125 g
- Saturated Fat 14.57567 g
- Serving Size 1 1 Serving (113g)
- Sodium 163.63775 mg
- Sugar 0.500537499649823 g
- Trans Fat 1.6111325 g
- Calories 237 calories
Step-by-step
- Slice cheese about 1/3 to 1/2 inch thick, then cut into serving-size pieces.
- Dredge cheese in wheat protein isolate.
- Melt butter. Cook cheese pieces in frying pan with butter. Do not burn; just lightly brown.
- Pour brandy over hot cheese. Ignite brandy. Douse flames with lemon juice. Serve hot.
Swapping kasseri for a high-moisture cheese like fresh mozzarella completely alters the outcome, releasing excess water that prevents the necessary surface crust from forming. Authentic preparation relies on firm, aged varieties with low moisture content and high melting points, specifically kefalotyri or traditional kasseri. Slicing the block uniformly to a thickness between one-third and one-half inch ensures the interior softens while the exterior browns properly without melting entirely into the pan. Dredging the pieces in wheat protein isolate creates a protective barrier that absorbs minimal fat and supports a crisp outer layer. Butter works well for flavor, but clarifying it beforehand raises the smoke point, allowing for safer browning over medium-high heat before the brandy is introduced.
Preparing this dish in advance requires careful adherence to freezing parameters. Uncooked cheese slices can be successfully coated in the protein isolate and laid flat on parchment paper, then transferred to a freezer-safe container for up to two weeks. Avoid freezing the cheese after it has been cooked, as the delicate structure degrades upon thawing and turns rubbery during reheating. When ready to cook from frozen, thaw the portions completely in the refrigerator for twelve hours before proceeding directly to the hot butter. Scaling the recipe requires doubling the pan surface area rather than crowding a single skillet, because lowering the pan temperature too drastically causes the cheese to release its fats prematurely.
Igniting the warm brandy requires caution and a long-handled lighter, keeping the flame away from overhead exhaust vents. Dousing the fire with fresh lemon juice immediately cuts the richness of the melted dairy and balances the residual alcohol notes. Serve the portions immediately on preheated plates to maintain the ideal textural contrast between the gooey interior and the crisp coating.
