If you’re like us, you can be a bit indecisive at times. Do you want
to work out, or do you want to go to the spa? Do you want to go out for
Japanese food with Bradley Cooper, or do you want to have Italian takeout with Theo James?
While we can’t help you pick between Brad and Theo, we have a solution to at least one of your problems! CHAYA Brasserie of Beverly Hills
has a unique Euro-Asian concept that fuses traditional Japanese fare
with techniques and flavors of Europe. Executive Corporate Chef
Shigefumi Tachibe has mastered the art of fusion cuisine, and has shared
with us one of his delectable creations! His Japanese Eggplant Pasta
dish combines spaghettini, which is thinner than normal spaghetti but
slightly thicker than angel hair pasta, with a host of vegetables and
sautéed Japanese eggplant as the star of the plate.
Now all you need is Brad and Theo on each arm and you’re set!
Japanese Eggplant Pasta
Ingredients:90 grams spaghettini
1 tablespoon olive oil
1 clove garlic, finely chopped
1 leaf fresh basil
1 cup tomato source
1/2 Japanese eggplant
1/6 zucchini
1/8 onion
1/8 fennel
1/8 yellow bell pepper
1/8 red bell pepper
1 hot red pepper
Directions:
1. Heat oil in a pan over medium heat and sauté finely chopped garlic and chopped hot red pepper
2. Cook for a couple of minutes until garlic is golden brown and add fresh basil
3. Sauté sliced Japanese eggplant, zucchini, onion, fennel, and bell pepper in a pan with tomato sauce
4. Meanwhile, boil pasta in salted water according to package directions
5. Drain and toss pasta with the sauce
6. Serve topped with grated Parmesan cheese
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