Spaghetti with Spetsofai

Ingredients / 2 port 300 g spaghetti, preferably gluten-free 2 tbsp ghee 2 chorizo sausages, chopped 2 chicken legs, bone free and chopped 2 longhorn peppers 4 garlic cloves, minced

1 shallot, finely chopped 1 tsp tomato paste 2 dl tomato sauce, check the basics 1 dl white wine 2 tbsp freshly chopped parsley 4 tbsp parmesan, grated Celtic salt and freshly ground pepper

Method

• Into boiled water, blanche the sausages for 30 seconds, and drain at once.

• Meanwhile, start to boil the water for the spaghetti.

• Heat the ghee in a saucepan on medium heat and gently sauté the chicken and sausages for a few minutes.

• Put the spaghetti in the boiled water.

• Add the shallot, garlic and peppers and continue for a few minutes more.

• Deglaze the pan with the wine and directly add both tomatoes and a few tbsp of the spaghetti water, stir gently and simmer for about 10 minutes.

• Season the taste with salt and pepper, turn off the heat and serve at once.

• Garnish the plates with the parmesan and parsley, and enjoy!

Tips

• Spetsofai is a traditional Greek recipe that been served on the mountains with snow in a snow ski period, especially in the mountain called Pelio and is the best in all Greece.

• My way here is meatier and works in the winter period of heavy training, at least for me. I usually serve it with rice, but sometimes I am tempted to use pasta. It's delicious in any combination.