Dear Fresh Friday Friends,
This week I am making an Italian inspired menu with a twist, just for fun. The entrée uses a beautiful cured pork cut, which we fry to crisp and sprinkle over new seasons asparagus from Koo-Wee-Rup in Victoria. After you warm the dish in your oven, it is dressed with our Champion Black Cherry Finishing Vinegar and topped with fine Italian parmesan. For main course I am using Japanese Udon noodles instead of traditional pasta. Udon noodles are soft, slippery and slightly chewy. I promise you will be delighted with the combination of either Italian sauces with the Japanese Udon noodles. This week’s dessert are our show stopping Cannoli, with white chocolate hibiscus ricotta or dark chocolate hibiscus filling, both are made with our Belgian Chocolate mousse products.
I hope to see you all on Friday, Ciao Peter
