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Cinnamon Flower

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

•  Shenshu Yellow Onion
(1 small or 1/2 cup)

• Japanese Eggplants
(200 g or 2 cup)

• Blue Cheese
(125 g or 1 cup)

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

• Fresh Edible Red and Pink Verbena Flowers

•  Salt

 

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Step-by-Step

recipe

steps1

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

steps2

Peel off and finely chop the Senshyu Yellow Onion. Chop the Japanese Eggplants. 

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steps3

Put in a skillet frying pan the Senshyu Yellow Onion with Extra-Virgin Olive Oil. Sauté until golden and add the Japanese Eggplants. Cook until the Japanese Eggplants are melting softly. Taste and adjust with Salt. Turn off the heat.

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steps4

Put the Blue Cheese in a blender together with the sauté Japanese Eggplants with Senshyu Yellow Onion. Blend until obtaining a smooth purée.  Taste and adjust with Salt.

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steps5

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes. Rinse them and boil them in a large pot with salted water for about 2 minutes.

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steps6

Use a slotted spoon to move Shirataki Rice and put in the skillet frying pan. Add the sauce made in the blender. Stir-fry and toss for about 3 minutes.

steps7

Add a generous drizzle of Cinnamon in the pan and mix.

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steps8c

Serve at once using laddle. Serve with fresh Edible Red and Pink Verbena Flowers on top and extra Cinnamon

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