Cinnamon Flower

A FUSION OF ITALIAN & JAPANESE CUISINE

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. 

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.

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.

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.

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.

steps8c

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

ENJOY! & CHECK OUT OUR OTHER RECIPES:

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