Tagliatelle with yogurt and cheese
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Tagliatelle with yogurt and cheese

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DIRECTIONS
INGREDIENTS
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RECIPE

DIRECTIONS

  1. Boil and strain the tagliatelle.
  2. Heat Horio soft margarine with olive oil and slightly heat the tagliatelle.
  3. Sautee the chives in olive oil. Add the mushrooms and the sausages and extinguish with wine. When the wine evaporates, add tomato, water, salt and pepper.
  4. Let the sauce boil in medium heat for 10 minutes and add green peppers and peas, then boil for an additional 5-6 minutes.
  5. Mix yogurt with all the cheese in a bowl.
  6. Slow stir into the sauce the yogurt and cheese mix.
  7. Serve the tagliatelle with the sauce.
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    INGREDIENTS

    500 gr tagliatelle with eggs 340 gr Frankfurt sausages or turkey sausages, cut into medium-sized slices 80 ml (1/3 cup) Horio Koroneiki variety 2 chopped chives (including the green stem) 100 ml dry white wine 1 large green pepper, thinly sliced 100 ml water 140 gr boiled peas 100 gr sliced mushrooms 150 ml concentrated tomato paste 1 strained yogurt (Greek yogurt) 1 tbsp Horio soft margarine with olive oil Salt / pepper 200 gr Horio Shredded Cheese Mix with Graviera or grated Horio Graviera Long Maturation
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