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
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