INSTRUCTIONS
Preparation
Cut Turkey into very thin slices and season with 1 teaspoon of salt.
Cooking
1. In a deep non-stick saucepan, melt 2 tablespoons of butter and sauté turkey fillets on medium to high heat until both sides are golden.
2. Add red peppercorns and pour in ouzo.
3. Stir, cover, and remove from heat after 1 minute.
4. In a saucepan, combine water, remaining butter, and salt; bring to a boil.
5. Add vermicelli and cook for 6 minutes.
6. Place vermicelli in frying pan with cooking liquids.
7. Cook on high for 1 minute, add capers, then serve immediately.
8. Serve with Ionian vegetables, Napflion spinach pie, and fresh salad.
9. Accompany with carbonated mineral water, ouzo, or rosé wine.