Saganaki golden

Cut in two triangles SAGANAKI Arvanitis.

Panarea them inside the flour with water till it cover both surface.

Fry in oil which will be in height 1cm. on tha pan that surrounds the sides of the cheese, while preserving the heat medium to high.

Saganaki is ready when starting to getting golden exterior and soft interior.

Serve Saganaki hot, adding some honey and a little sprinkling of sesame seeds. For more intense flavor refresh every bite with a few drops of lime.

It is pairing with a blonde beer, raki by a xinomavro or a white floral wine.

Βy Chef G. Palisidis

www.culinology.gr

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