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, but it can also be served as a side dish accompanying veal in red sauce or coq au vin.
Bon appétit!
Koroneiko Olive Oil
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