关于此食谱

深受喜爱的希腊小酒馆经典菜肴——厚实咸鲜的奶酪片在橄榄油中炸至外皮金黄酥脆，内部融化流动。几分钟内就能完成，萨格纳基是终极的群众喜爱的开胃菜。趁热端上桌，慷慨地挤上柠檬汁，简单、戏剧性十足且令人无法抗拒。传统上使用克法洛蒂里或格拉维耶拉奶酪，但哈卢米或卡塞里奶酪也能完美呈现。

步骤说明

1. 1

   Slice the kefalotyri or graviera cheese into slabs about 1/2 inch thick. If using a large block, cut it into pieces roughly 3–4 inches wide so they fit comfortably in the pan. Pat the kefalotyri or graviera cheese completely dry with paper towels — this is the most important step for a crispy crust.

2. 2

   Place the all-purpose flour in a shallow bowl or plate. Working one piece at a time, quickly dip each slab of kefalotyri or graviera cheese in ^[cold water] (just a few seconds — you want it damp, not soaking), then immediately dredge it in all-purpose flour on all sides, pressing gently so the all-purpose flour adheres. Shake off any excess. The thin all-purpose flour coating is what creates the golden crust.

3. 3

   Heat the olive oil in a heavy-bottomed skillet (cast iron or stainless steel are ideal) over ^[medium-high heat]. The olive oil is ready when a pinch of all-purpose flour dropped in sizzles immediately. Do not use a non-stick pan — you need the high heat for a proper crust.

4. 4

   Carefully lay the floured kefalotyri or graviera cheese slabs into the hot olive oil in a single layer. Do not move them. Fry for 2–3 minutes until the bottom is deeply golden-brown and a crust has formed. You'll see the edges start to look set and slightly melty.

5. 5

   Flip the kefalotyri or graviera cheese carefully using a thin spatula and cook the other side for another 1–2 minutes until equally golden. The kefalotyri or graviera cheese should be puffed and starting to ooze at the edges. Work quickly — overcooked saganaki will melt through entirely.

6. 6

   Transfer immediately to a serving plate or serve directly in the pan. Squeeze lemon juice generously over the top right at the table. Garnish with chopped flat-leaf parsley, a pinch of dried oregano, and optional red pepper flakes. Serve at once with crusty bread or pita warmed to scoop up the melty kefalotyri or graviera cheese. Saganaki waits for no one — eat it hot!