Saganaki dishes take their name from the pan in which they are made.
A sagani is a two-handled pan that is made in
many different materials. In the market, look for a small paella pan, small
cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal
made up of a varied selection starters. The key to success with this dish is to get the oil hot
(before it starts to smoke) before frying.
