Spentzofai with Mediterranean wild boar sausages (with gruyere, sun-dried tomato and green olives)
Spentzofai with Mediterranean wild boar sausages (with gruyere, sun-dried tomato and green olives)
Ingredients:
6 Mediterranean sausages Fotiadi’s Farm
1/2 kg green or red peppers
3 fresh mature tomatoes, cut into cubes
1 fresh or dry spicy pepper
1 glass of dry white or red wine
100-200 gr grated kefalotiri
Instructions:
Clean the peppers and fry them slightly in hot oil. Cut the sausages into thick pieces without engraving and fry them slightly. Pour a little oil in a pot. First, place inside the sausages and then the peppers and tomato until the surface is covered. Pour a glass of wine in the pot. If the spicy pepper is dry, smash it with a fork and then add it. Cover the pot with a lid and simmer for about 30’ over low heat. Turn off the hob, remove the lid, sprinkle with grated kefalotiri and leave it for about 1-2’. An unforgettable meal.
Ideal snack for tsipouro and wine.
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