Boil the noodles according to the package’s instructions. Strain the water and place the chilopites back in the pot, with 3 tablespoons of Horio Soft and mix. Close the lid so they remain warm
Chop onions and peppers and cut the siglino manis in cube shapes. In a large pan pour some olive oil and on high heat sauté the onions and peppers. After a few minutes, add the Siglino Manis
Mix with a wooden spoon and pour the tsipouro and orange juice. Lower the heat to medium and add the orange zest, the thyme sticks, capers and fresh pepper. Add very little salt (the capers and siglino manis are already quite salty)
Let the mix set on the side so the ingredients come together and sprinkle the dried thyme on top (as well as, fresh ground pepper) and serve with crumbled Horio
400 gr. noodles300 gr. Siglino Manis2 spring onions2 yellow peppersOrange juice for 2 orangesOrange zest1 shot of tsipouro4 tbsp Horio Soft salted with Cow Butter5-6 fresh thyme sticks½ tsp dried thyme2 tbsp capersFresh pepperSalt100 gr. Horio infused white cheese with Mediterranean herbsSome Horio Classic Olive oil for the pan
Necessary cookies help make a website usable by enabling basic functions like page navigation and
access to secure areas of the website. The website cannot function properly without these cookies.
Preference cookies enable a website to remember information that changes the way the website
behaves or looks, like your preferred language or the region that you are in.
Statistic cookies help website owners to understand how visitors
interact with websites by collecting and reporting information anonymously.
Marketing cookies are used to track visitors across websites. The intention is to display ads
that are relevant and engaging for the individual user and thereby more valuable for publishers and third party