Mediterranean Frying Pan

fry.

Add a little lemon zest to the crayfish tails in the frying pan with some of the feta cheese and the paprika, so that the frying juices can drain out. Add butter, cook everything together and put it in the oven form.

Clean the spinach, remove the stems and sauté in olive oil. Cut off the rest of the peppers and the melanzani and add them to the spinach. Season everything with salt, basil, pepper and a pinch of nutmeg and gratinate with the feta cheese in the stove. Deglaze the fried crayfish tails with white wine and decorate on the vegetables.

Toast the yufka dough in olive oil and with roasted juice of a lemon, garlic, parsley until crisp and serve.

For this our wine expert recommends a Bouvet Ladubay Tresor Rose, Cremant de Loire, France.

Our tip: Use the young, tender spinach from the farmers’ market!

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