Ingredients
▪ 4 sausages Oregano
▪ 150 g green and red peppers
▪ ½ medium onion
▪ ½ garlic clove
▪ 3 medium tomatoes (grated)
▪ 30 g feta PDO
▪ 20 mL extra virgin olive oil
▪ 20 mL ouzo
▪ 50 mL red wine
▪ 20 g finely chopped parsley
▪ A pinch of oregano
▪ Salt, freshly ground pepper
For serving
▪ 50 g xynotyri cheese
▪ 2 pitas
▪ 10 g fresh mint
Preparation
1. Slice the sausages into rounds, dice the peppers, and finely chop the onion and garlic.
2. Place a pan over high heat and add the olive oil.
3. Add the sausages, peppers, onion, and garlic to the pan and sauté.
4. Deglaze with ouzo and red wine, letting the alcohol evaporate.
5. Add the grated tomatoes, salt, freshly ground pepper, and oregano.
6. Simmer the spetsofai for 7-10 minutes.
7. Stir in the grated feta and parsley into the spetsofai.
Serve with xynotyri cheese, fresh mint, and a drizzle of olive oil.
CHEF: DERMISIS DIMITRIS
