If you have already been to Greece in general or in Crete in particular, perhaps you’ve already tasted the specialty that is the Saganaki ?
The name comes from the name of the container in which it is prepared, a frying pan with 2 ears called sagani. This recipe is done with cheese fried or shrimps and it’s really delicious and easy to make at home.
For Alexis Lefkaditis, the chef of the Blue Palace restaurant in Elounda, the secret of the recipe is the use of ouzo (Greek aniseed alcohol), which can easily be replaced by Pastis.
For 2 persons in entrance :
- 4 large shrimps peeled
- 2 tablespoons of olive oil
- 2 spring onions (or 1 classic)
- 1 clove of garlic
- 1 tablespoon of aniseed-flavoured alcohol (ouzopastis, pastis,…)
- 1 tablespoon of white wine
- 1 tomato
- 6 cherry tomatoes
- 5 tablespoons of homemade or bought tomato sauce (Neapolitan ready-made it works)
- 2 teaspoons of capers
- 1 pinch of salt
- 1 pinch of oregano
- 2 teaspoons of chopped parsley
- 100 g of feta cheese diced
- 50 ml of water
Peel the onions and chop them. Peel the garlic clove, degerm it and squeeze it. Wash and peel the tomato, remove the seeds and cut it into cubes. Wash the cherry tomatoes and split them in half.
Heat 2 tablespoons of olive oil in a frying pan over high heat. When it is hot, add the prawns, sear them for 1 to 2 minutes and then add the diced onion and pressed garlic. Pour in the ouzo and white wine. Mix and then add the crushed tomato, cherry tomatoes, tomato sauce, capers, a pinch of salt and a pinch of oregano. Stir. Add the water, parsley and 100 g of diced feta cheese.
Cook for another 2 minutes. The feta by disintegrating in places will help to thicken the sauce.
Alexis, the chef who taught me how to make this recipe, even added 1 to 2 tablespoons of olive oil at the end of cooking. I find that it is not necessarily necessary but you are the one who sees 🙂.
Serve immediately, it’s delicious!
Bonus Info: If you live in Bordeaux like me, Aegean Airlines serves Heraklion with a direct flight. In 3h30 you are in the sun. Too good what 🙂