PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE 3.28/kg
PRODUCT OF MEXICO, NO. 1 GRADE 8.80/KG
In a saucepan, pour the cider vinegar and apple juice. Heat.
Add the rhubarb and almonds.
Cook for 10 minutes.
Add the pear, nutmeg, ground cinnamon, honey and vanilla.
Cook for 2 to 3 minutes. Keep warm.
Trim the asparagus and cook in boiling water for 5 to 6 minutes. Drain and cool.
Roil up a slice of Chinese fondue meat around 3 or 4 asparagus spears.
Sear the pork-asparagus rolls on all sides. Season.
Lower the heat and cook for 2 to 3 minutes, turning frequently.
Place the sliced bocconcini on warm plates.
Slice the rolls on the diagonal and place on top of the cheese.
Serve with a portion of fruit compote.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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