Metaxa sauce

Ingredients 

2 red peppers

1 onion

200 gr mushrooms

Some extra virgin olive oil

Sea Salt and ground pepper

250 gr crème fraîche

100 ml Metaxa 5*

1 tablespoon Sun-dried Τomato Paste

Method

Chop the peppers, onion and mushrooms. Saute on medium heat until the onion gets a little transparent. Deglaze the pan with Metaxa 5* and stir gently until the alcohol is evaporated. Then, pour in the crème fraîche, salt and pepper. Add as much tomato paste is needed for the sauce to get its famous pink color. Lower the heat and simmer while stiring gently to prevent the crème fraîche from burning. When the sauce is thickened enough, remove from the heat and let cool down.

Metaxa sauce is a perfect match for all meat, grilled shrimps and, why not, pasta.