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Crunchy Brown in Blue Cheese

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

• Walnuts (50 g or 1/2 cup)

• Blue Cheese (100 g or 3.5 oz)

• Milk (45 g or 3 Tbsp)

• Black Pepper (a pinch)

• Tyme (few leaves)

• Pecorino Romano Cheese
(30 g or 6 Tbsp)

• Salt (for boiling water)

• Shirataki Noodles
(2 packages)

 

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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

Chop Walnuts with a sharp knife, keeping 2-3 whole nuts to garnish over later. Keep them aside.

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steps3

Use Blue Cheese at room temperature. Trim off the rind and dice in small cubes.

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steps4

Pour the Milk in a sauté frying pan and warm it up for about 2 minutes.
Add the Blue Cheese cubes with a pinch of Black Pepper and some leaves of Thyme. Heat for 2-3 minutes until melted.

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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.

steps6

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

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steps7

Add the chopped Walnuts and mix.

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steps8

Serve at once using tongs. Garnish with whole Walnuts and Pecorino Romano Cheese Tuiles (crisps).

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