What is spetsofai?
Spetsofai (σπετσοφάι) has its roots in Pelion (aka Pilio, Πήλιο) and is one of Greece’s most versatile meze dishes, whether you want to make a quick dish out of the loukanika and peppers in your fridge, or want to make something hearty and warming in the colder winter months. You can also add as much spice as you like, either with chilli peppers, dried chilli or spices. As many Greeks in Pelion also do, you can also add in some chopped baby aubergines together with the peppers if you so wish.
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How to make spetsofai
Serves 2
Ingredients:
350g village loukanika (pork)
1 onion
2 cloves of garlic
2-3 florina peppers
2-3 long green peppers
1 -2 chilli peppers or 1tsp chilli flakes
1tsp sweet paprika
1tsp hot paprika
1tsp cayenne pepper
1-2 tomatoes, grated or finely chopped
125ml red wine (I use sweet wine: commandaria, Mavrodaphne or Vinsanto) or beer
Optional: 3-4tbsp homemade tomato salsa for souvlakia (recipe coming soon I promise!)
Method:
Place a pan on a high heat. Slice the peppers into 1-2cm pieces and grate or chop the tomatoes.
Add a couple tablespoons of extra virgin olive oil. Slice the loukanika into 1-2cm slices and add to the pan. Stir regularly and cook the loukanika for about 5 minutes, until they have browned. Remove the loukanika with a slotted spoon and set aside.
Slice and add in the onion into the same pan, lightly season, and lower the heat to a medium. Stir continuously and cook the onions for about 5 minutes until they have softened a little.
Crush/grate/finely slice in the garlic, and add in the sliced peppers. Add a little more salt and pepper, the paprika, the cayenne pepper, and chilli flakes if you’re using. Cook for 5-10 minutes until the peppers have softened a fair bit too.
Pour in the wine and deglaze the pan, scraping away any browned bits that have caught at the bottom. Let it simmer away for a couple of minutes, then turn down the heat to a medium heat. Add the loukanika back in together with the tomatoes. Sprinkle in some oregano, cover, and cook for 20-30 minutes until everything has softened and the sauce has thickened.
Plate up, drizzle with some extra virgin olive oil and sprinkle over some more oregano. Enjoy with some crusty bread and sprinkle over some feta if you like too.
My grandmother’s recipe for traditional village olive breads, the way her mother would make them in mid-20th Century Cyprus.