Heat Horio soft margarine with olive oil and slightly heat the tagliatelle.
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.
Let the sauce boil in medium heat for 10 minutes and add green peppers and peas, then boil for an additional 5-6 minutes.
Mix yogurt with all the cheese in a bowl.
Slow stir into the sauce the yogurt and cheese mix.
500 gr tagliatelle with eggs340 gr Frankfurt sausages or turkey sausages, cut into medium-sized slices80 ml (1/3 cup) Horio Koroneiki variety2 chopped chives (including the green stem)100 ml dry white wine1 large green pepper, thinly sliced100 ml water140 gr boiled peas100 gr sliced mushrooms150 ml concentrated tomato paste1 strained yogurt (Greek yogurt)1 tbsp Horio soft margarine with olive oilSalt / pepper200 gr Horio Shredded Cheese Mix with Graviera or grated Horio Graviera Long Maturation
We use cookies to ensure that we give you the best experience on our website
Necessary
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.
Preferences
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.
Statistics
Statistic cookies help website owners to understand how visitors
interact with websites by collecting and reporting information anonymously.
Marketing
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
advertisers.
OK
www.minervahorio.gr uses cookies for various purposes. To learn more about the cookies click here. You may adjust your cookie settings at any time by clicking here. Please indicate whether you agree to the use of cookies: