Today I’m pairing a vibrant and fresh Cretan Assyrtiko (known as Greece’s answer to Chablis) with a delicious prawn Saganaki.
Begin by sautéing diced onions. Then add garlic, thyme, parsley and chilli. Then in goes white wine, cherry tomatoes and a tin of plum tomatoes. Simmer and reduce. Then add the prawns. Once pink, heaps of feta and finish in the oven.
Serve immediately with a crisp Assyrtiko white wine and preferably lots of sunshine.
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