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Fried feta Saganaki simple and quick recipe of the Greek tradition – Gordon Ramsay’s version

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Fried feta saganaki: it is a recipe of Greek cuisine that is very tasty and simple to prepare; it is one of what are called in Greece mezedes (appetizers). As an appetizer or side dish served with a little lemon; for a second course instead serve accompanied with an iceberg salad and pita bread. The name derives from the pan in which this dish is fried, called precisely saganaki. THEn Greece this dish is prepared with different types of sheep or muzza cheeses depending on the region; the best known version, and also easier to make for us in Italy, is the one with feta that we now find in all supermarkets.

Ingredients for 2 people

  • 1 piece of feta cheese of 200 g
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • a pinch of salt
  • extra virgin olive oil as required


How to make Saganaki Fried Feta

Dry the cheese with a paper towel and prepare the ingredients on the work surface.

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Fried feta saganaki

Beat the egg in a small bowl, add a pinch of salt (very little since the feta is already salty enough), and cut the Feta into 4 parts

Pass each piece of feta cheese first in the egg and then in the breadcrumbs, repeat the operation twice to obtain a double breading.

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Fried feta saganaki

Pour 1 finger of oil into the pan and let it heat well, the oil will be ready when pouring a little breadcrumbs into the pan it immediately begins to sizzle; fry the pieces of breaded cheese in oil just for the time it will take to become golden on both sides.

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Fried feta saganaki

Serve with salad and a slice of lemon. And your fried feta (saganaki) is ready to serve immediately or, if leftover, keep in the fridge and reheat in the oven a few minutes before serving. Enjoy your meal!

WINE PAIRING: Traminer or Reasling Renano.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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Enjoy your meal!


Carrot soup (light and fast) the basic recipe and variations! – Gordon Ramsay’s version

Cream of carrots

There Cream of carrots (Carrots cream) it's a soup warm and comforted, light And vitamin! Made with carrots and potatoes, extra virgin olive oil and little else! From the silky texture , soft on the palate and a delicate taste, pleasantly sweet; what is called a gluttony that is good for you!

Cream of carrots

It is also a preparation very fast And super easy. The time of peel the vegetables And cook them slowly, blend everything and the carrot soup is ready to be served! You can leave it simple and vegan with a sprinkling of seeds and toasted bread; or from this base to realize greedy variants! so enrich it with soft cheeses seasoned, steamed shrimp, speck Crisp! giving life to one every time Carrots cream always new, according to taste! Great hot and steaming, but also lukewarm, not just for lunches fast, dinners in family; but also to make the vegetables taste children! You will amaze and they will love it as if it were the beloved carrot cake! Believe me!

Discover also:

Pumpkin soup (the perfect, creamy, delicious and ready recipe in no time!)

Carrot soup recipe


Preparation Cooking Total
5 minutes 20 – 30 minutes 35 minutes


Quantity for 2 – 3 people
  • 4 medium-sized carrots
  • 2 small potatoes
  • extra virgin olive oil
  • water (or vegetable broth)
  • salt
  • 2 bay leaves or 1 sprig of rosemary
  • black sesame seeds (optional)


How to make carrot cream

First of all, peel the potatoes and peel the carrots, removing the external patina.

Then cut all the vegetables into cubes, place them in a saucepan, adding 1 glass of water, a drizzle of oil and a couple of bay leaves:

how to make carrot soup

Finally, cook over low heat for 20 minutes with the lid on. If it dries up, add more boiling water. The time required for them to be held under the prongs of the fork.

Then remove the bay leaf, blend with a blender and if necessary, add more boiling water. Correct with salt.

Finally, serve with a generous drizzle of oil, a handful of seeds of your choice and, if you like, Crostini with oil (as in my case)

Yours is ready Cream of carrots

Cream of carrots

It can be kept in the fridge for 3 – 4 days if you have not already seasoned and enriched to taste.


Gluten Free Pumpkin Pie with Speck Stuffed with Scamorza – Gordon Ramsay’s version

Gluten Free Pumpkin Pie with Speck Stuffed with Scamorza

# Family💚hello! Today we make a salted pumpkin pie with speck and scamorza cheese super soft and easy to prepare, stringy, but also delicious cold! You can steam the pumpkin or directly in the microwave and add speck to your savory pie as I did, other vegetables or spices!

The diameter of the pan is 20 cm.

If you prefer salty for your snack, this is an excellent recipe to be redone with a thousand variations: you can use it with vegetables or other types of cheese.

The dough is superfast with a simple fork!

Savory sausage and scamorza cheese pie

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