CANDIED MINT SPLASH

A FUSION OF SWEET LEMON & FRESHMINT

Ingredients

2 Serving Size

Candied Lemon (1 ca. 70 g)

Fresh Lemon Peel (15g or 1 Tbsp)

Fresh Mint (6-7 leaves)

Pecorino Romano Cheese
(40 g or 8 Tbsp)

Garlic (1 clove)

Extra-Virgin Olive Oil
(30 g or 2 Tbsp)

Salt (for boiling water)

Shirataki Noodles
(2 packages)

 

Step-by-Step

recipe

steps1

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

steps2

Heat some Extra-Virgin Olive Oil in a skillet frying pan and then add a Garlic clove. Sauté until golden and then turn off the heat.

steps3

Rinse some Fresh Mint leaves and place them in the skillet frying pan together with the Garlic clove until darken. Remove the Garlic clove from the pan.

steps4

Grate in a small bowl through fine holes Pecorino Romano Cheese.

steps5

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes.

steps6

Turn off the heat and add the freshly grated Pecorino Romano Cheese while gently mixing in order to create a creamy sauce.

steps7

Grate Lemon on top in order to aromatize the dish with Fresh Lemon Peel. It is important to avoid peeling the bitter white part of the lemon.

steps8c

Serve at once using tongs. Garnish with Fresh Mint leaves, Candied Lemon slices serve on Fresh Egoma leaves 荏胡麻.

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