Spetsofai Pelion (Σπετσοφάι Πηλίου)

Ingredients

Equipment Needed

• •wide heavy pot or deep saute pan, 28-30cm
• •box grater for fresh tomatoes

Instructions

1. 1

   Prepare the pot

   Slice the loukaniko into thick diagonal pieces, 2 to 2.5cm. Seed the sweet peppers and cut them into wide strips, so they keep some body in the sauce. Grate fresh tomatoes on the large holes of a box grater and discard the skins, or crush the canned tomatoes by hand.

2. 2

   Brown the sausage

   Set a wide heavy pot over medium-high heat with 1 tablespoon of the olive oil. Add half the sausage in a single layer and brown until the cut faces are dark gold, about 2 minutes per side; lift it to a plate and repeat with the rest. Don't crowd the pot. This browning is what gives the tomato sauce its spine, and the sausage will finish cooking later.

   If the loukaniko gives off a lot of fat, leave about 2 tablespoons in the pot and pour off the rest. Keep the browned bits.
3. 3

   Blister the peppers

   Add the remaining olive oil, the onion, sweet peppers, hot pepper, and salt. Cook 10 to 12 minutes, stirring often, until the peppers blister at the edges and soften without collapsing. The tomato waits for this. If it goes in too soon, the peppers taste raw and the sauce turns thin.

4. 4

   Deepen the base

   Stir in the garlic, tomato paste, oregano, bay leaf, and black pepper. Cook for 1 minute, until the tomato paste darkens from bright red to brick and the garlic smells sweet, not sharp.

5. 5

   Add wine

   Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Let it bubble for 2 to 3 minutes, until the wine has reduced and the sharp smell has softened.

6. 6

   Simmer the tomatoes

   Add the grated or crushed tomatoes and the sugar only if the tomatoes are too sharp. Simmer uncovered for 10 minutes, until the sauce begins to thicken and the oil starts to show at the edges.

7. 7

   Finish the stew

   Return the sausage and any juices to the pot. Lower the heat and simmer gently for 15 to 18 minutes, partly covered, until the sausage is cooked through and the sauce is glossy, red, and spoonable. If it tightens too much, add 2 or 3 tablespoons of water. This is a stew, not a soup.

8. 8

   Rest and serve

   Take the pot off the heat and let the spetsofai rest for 10 minutes. Taste before adding more salt, because loukaniko speaks loudly. Finish with parsley if you like, then serve warm with country bread, feta, and the good oil shining on top.

Chef Tips

• •Sourcing wins here. Use a coarse Greek loukaniko with real seasoning, preferably with leek, pepper, orange peel, or local herbs. A pale, soft breakfast sausage will give you a polite pot, and spetsofai is not polite.
• •Long horn peppers are better than thick bell peppers because their skins blister quickly and their flesh softens without turning heavy. Use a mix of green and red. The green ones keep the dish sharp.
• •Fresh tomatoes are for summer and early autumn. If the tomatoes smell of nothing, use good canned crushed tomatoes. Λίγα και καλά, a few things, and good ones.
• •Spetsofai holds well. The next day the sausage has seasoned the sauce even more, so reheat it gently and add a spoonful of water only if the pot has tightened.
• •For a nistisimo table, make a pepper and tomato yahni with mushrooms or beans. Don't call it spetsofai. The loukaniko is not decoration here.

Advance Preparation

• •Cut the peppers and onion up to 1 day ahead and refrigerate them covered.
• •Fresh tomatoes can be grated up to 1 day ahead in summer and kept chilled.
• •The finished spetsofai keeps for 2 days in the refrigerator and reheats gently on the stovetop.
• •If serving for guests, cook it earlier the same day and let it rest; the sauce settles and tastes better after an hour.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)