Spetsofai
Recipes with Loukaniko
The mountain stew of Pelion: loukaniko braised with long green peppers and tomatoes in red wine until everything collapses into a thick, dark sauce. It comes from the villages around Mount Pelion in Thessaly, where shepherds cooked sausage and whatever peppers they had on hand. The result is rich and deeply savory. Serve with bread, not rice.
Prep Time
10 min
Cook Time
45 min
Servings
4
Difficulty
Easy
Ingredients
- 500g loukaniko, cut into 3cm pieces
- 4 long green frying peppers (or 2 green bell peppers), sliced into rings
- 1 large onion, sliced
- 400g canned crushed tomatoes
- 150ml dry red wine
- 3 tablespoons olive oil
- 3 garlic cloves, sliced
- 1 tsp sweet paprika
- 1/2 tsp chili flakes
- Salt and black pepper
- Fresh flat-leaf parsley to finish
Steps
Heat 2 tablespoons of olive oil in a heavy pot or deep pan over medium-high heat. Brown the loukaniko pieces in batches until colored on all sides, about 3-4 minutes per batch. Remove and set aside.
Add the remaining olive oil to the pot. Cook the onion over medium heat for 5 minutes until softened. Add the garlic and peppers. Cook for 8 minutes, stirring occasionally, until the peppers soften and begin to color.
Pour in the red wine and scrape up any browned bits from the bottom. Add the crushed tomatoes, paprika, and chili flakes. Season with salt and pepper.
Return the loukaniko to the pot. Bring to a simmer, then reduce heat to low. Cook uncovered for 25-30 minutes, stirring occasionally, until the sauce is thick and the oil separates slightly to the surface.
Scatter fresh parsley over the top and serve with thick slices of bread.
Tips
The sauce should be thick enough to mound on a spoon, not soupy. If it is too thin, remove the lid and cook for another 10 minutes. The separated oil on top is a sign the dish is done, not a mistake. A splash of extra red wine at the table is welcome.