There was nothing better than the lunch I had on the last Sunday. Together with my son Paleochora, walking along the Anidri Gorge near Crete, we leave to the Old School House Cafe in Anidri, build some necessary fortresses and get off the valley.
The children were doing their own things, but my choice for lunch was a wonderful plate of Spetsofai. They made fresh meat bread there and washed it with two bottles of cold Mythos. It tells me that it really hits the spot, which is considered a winter dish, but it will be a pleasant lunchtime meal in most of the year. Below is not my recipe but my best guess. But it works.
To do this correctly, you need to find a sausage in a typical Greek village. Smaller, chip size ones tend to work best. If you can not find these, please use Pepolo Suite or Chocolate Size Lincolnshire Sausage.
Sausage in Greek village (or pepper style sausage) 1 kg (2 pounds)
One tin tomato (400 grams, a little less than 1 pound) or tomato pasta
Cut a large onion into a big slice
Two cloves of garlic, chopped finely
Two big sweet peppers, one red and one green, cut into big slices and chunks
One small pepper, chopped finely (optional)
1 glass of dried red wine
Oregano or pinch of time and bay leaf.
Olive oil
Salt pepper
Slice sausage and fry deep frying pan and hot pot with rattle of olive oil. After the suasages are completed, add garlic (and peppers if you want to do it), stir fry for 1-2 minutes. Please do not brown. Please add onion, green pepper, red pepper. Please gently fry and soften for several minutes. Tomatoes (or pasta ... actually I prefer pastas), wine and herbs. Boil for about 20 minutes at very low temperature.
Before the additional phase of garlic you can add rice porridge (small chunks) you bake in.
Imagine you are sitting on the shady terrace of the mountain cafe where there is a shining ocean with a couple of lovely fresh breads.
