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Green Pearl In Purple

A FUSION OF ITALIAN & JAPANESE CUISINE
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Ingredients

2 Serving Size

• Chioggia’s Radicchio Rosso
 (1 head ca. 180g or 5 oz)

• Red Onion (75 g or 1/2 cup)

• Extra-Virgin Olive Oil
(15 g or 1 Tbsp)

• Blue Cheese (100g or 3.5 oz)

• Fresh Peas (30 g or 4 Tbsp)

• Red Cabbage Sprouts

• Shirataki Noodles
(2 packages)

⇢ 10% Off Zero-Carb Noodles! Code: AFF10MN⇠

 

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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 the Red Onion and keep it aside.

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steps3

Heat Extra-Virgin Olive Oil in a skillet frying pan and then add the Red Onion. Sauté for 2-3 minutes on a medium-low heat.

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steps4

In the meanwhile, wash and slice the Chioggia’s Radicchio Rosso. Add it in the skillet frying pan together with the Red Onion. Sauté until darken in color adding some Boiling Water (about 5-7 minutes).

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steps5

Use Blue Cheese at room temperature. Trim off the rind and dice in small cubes and add it in the skillet frying pan together with the other ingredients. Heat for 2-3 minutes until melted.

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steps6

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.

steps7

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.

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steps8

Serve at once using tongs. Garnish with Fresh Peas, Red Cabbage Sprouts, and serve on fresh Chioggia’s Radicchio Rosso leaves.
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