Have you ever left a restaurant still trying to savour every last flavour in your mouth?
Well for me it seems to be a reoccurring scenario.
While I was in Athens, I dined at To Mavro Provato. Among many dishes, I had the most scrummy Spetsofai (sausage with a tomato base and loads of capsicums.) I tried to note every ingredient into my memory bank so I could attempt to recreate it. So apologies to the Greek foodies out there if my recipe has gone on a tangent.
1 red onion (sliced)
1 clove of garlic (crushed)
3 capsicums (any colour and sliced finely)
300g good quality country sausages (I wasn’t very traditional and went with chorizo to get that extra smokey flavour.)
1 tablespoon of paprika
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
2 bay leaves
pinch of cayenne pepper
3/4 cup of red wine
1 can of chopped tomatoes
Serve with crumbled feta and either crusty bread or cous cous. I’m obsessed with Israeli cous cous at the moment so I made a side of that with lemon and parsley.
1. Heat a glug of olive oil in a pan and cook the red onion and garlic until translucent.
2. Add the sliced capsicums and cook for around 8-10 mins, or until soft. If necessary, add a bit of water to help the capsicums soften.
3. In another pan, brown the sausage slices until golden and add to the capsicum mix.
4. Mix in the paprika, thyme, oregano, bay leaves, cayenne pepper and red wine. Once the red wine begins to bubble, add the canned tomatoes. Simmer for 10 mins on low, then season and serve.