HILOPITES (GREEK NOODLES)
Boil 500 g hilopites in plenty of water for 7-10 minutes.
When they are ready, strain them.
Finely grate plenty of mizithra (or other soft white cheese) into a dish. Cover with a layer of hilopites. Continue with alternating layers of mizithra and hilopites and finish with a generous layer of mizithra.
Finally, pour over hot extra virgin olive oil.
This dish is quite filling by itself,...
PENNE WITH TUNA
1 cup olive oil
1 large can tuna
1 tomato sauce
1 cup green olives (pitted)
2 onions, finely chopped
3 cloves garlic
½ cup capers
6 sun-dried tomatoes
½ cup parsley
½ cup wine
500 g penne or farfalle
Cook the pasta, drain and set on one side.
Chop the ingredients with a knife (do not use a mixer or a...
1 cup sour trahanas
5 cups water
½ cup olive oil
Boil the water together with the oil, salt and pepper. Add the trahanas and wait for seven or eight minutes, stirring occasionally. When ready, remove from the heat and add a small amount of crumbled feta cheese.
Serve in a bowl, adding 4 or 5 drops of lemon...