Tag: feta

a crunchy delight between Mediterranean flavors and culinary creativity – Italian Cuisine

a crunchy delight between Mediterranean flavors and culinary creativity



The courgette and feta pancakes they represent a versatile and appetizing dish, suitable for different culinary occasions. This dish, characterized by the combination of grated vegetables and cheese, is often served as light appetizer or side in various gastronomic contexts. Its versatility makes it an ideal choice year-round, but it is especially popular in the summer months when courgettes are plentiful. There vegetarian recipe it is not linked to a specific region or culinary tradition; rather, their popularity has spread globally due to the simplicity of preparation and delicious taste. Originally, zucchini fritters may have been inspired by Mediterranean recipes, where the abundant use of these vegetables is very common. Over time, the preparation has undergone variations and adaptations in many cuisines around the world. Therefore, their history also reflects the continuous evolution of gastronomy, with chefs and cooking enthusiasts customizing the basic recipe to adapt it to their own tastes and preferences. Don’t wait any longer. Prepare these delicious courgette and feta pancakes too. Your guests will be pleased.



Feta and fig pasta – Italian Cuisine

»Feta and fig pasta


Wash and peel the figs.

Cut the ham into strips and brown it in a non-stick pan until crisp, then set aside.

Arrange the peeled figs in a baking dish with the feta stick in the center, season with a drizzle of oil and cook for 20 minutes in a preheated convection oven at 180 ° C (a bit like feta pasta and cherry tomatoes).
In the meantime, cook the pasta, drain it al dente, add it to the pan and mix gently (if you want, you can help yourself with a little water from the pasta).

Also add the ham, keeping a few pieces to decorate the dishes.

The feta and fig pasta is ready, all you have to do is place it on the plate, decorate with the ham set aside and serve.

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Galette with spinach and feta – Italian Cuisine

»Malfatti - Misya's Malfatti recipe


Peel and wash the spinach, then steam them for about 3 minutes (or blanch them for 1-2 minutes, then drain them very well), then toss them in a pan with butter and garlic to flavor them and evaporate any residual water.

Chop the spinach, wash the tomato and cut it into 1-2 cm slices.
Add the spinach to the diced feta and Parmesan cheese and mix.

With a 10-12 cm coppasta, make circles in the puff pastry (knead the leftovers and roll them out, so as to obtain other circles).
Arrange them on the baking sheet lined with parchment paper, distribute a little of the spinach mixture in the center (leaving 1 cm of free edge, place a slice of tomato in the center of the spinach and season with pepper to taste.
Brush the edges of the pastry with a little milk, then bake for about 15 minutes or until golden brown in a preheated convection oven at 200 ° C.

The spinach and feta galettes are ready.

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