Sud Forno Easter Lunch (April 2020)
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON SATURDAY, APRIL 11th STARTING AT 10AM to 5PM
*ONE BOX SERVES 2 PEOPLE*
We know how important it is to celebrate Easter with a traditional lunch so Sud Forno’s Executive Chef, Giovanna Alonzi, has prepared a wonderful lunch so you can enjoy a traditional Italian Easter feast without having to worry about cooking! Choose the multi-course lunch on its own or pair it with a fantastic red or white wine from our wine agency, Cavinona!
Included in the box:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Terroni Ricchia Salad: arugula, button mushrooms, parmigiano, lemon juice, EVO
Lasagna Bolognese: spinach pasta (spinach, eggs, flour, semolina), Bechamel (butter, flour, milk, nutmeg, salt, pepper), Bolognese Ragu (onion, celery, carrots, pork belly, beef chuck, red wine, tomato paste, canned tomatoes), parmigiano
Stinco D’Agnello: lamb shank, onion, celery, carrots, white wine, rosemary, bay leaf
Pure’ di Patate: potatoes, milk, butter, parmigiano, salt, nutmeg
Side of Vegetables: asparagus, heirloom carrots, butter, parmigiano
Pastiera: sugar, wheat kernel, ricotta, vanilla, candied orange, eggs, milk, flour, butter
2016 Roero Torretta DOCG (Red): A full bodied ruby red wine rich with hints of black fruit and and spices, in continuous evolution. Intense character with a long, persistent finish.
2018 'Le Margherite' Langhe Arneis Brandini (White): Straw yellow with greenish reflections, intense and fresh with notes of lemon, white flower and aromatic herbs. Balanced and fresh with good acidity and a charming sapidity.
Terroni Ricchia Salad: Place salad in a bowl, drizzle with lemon juice dressing and toss. Plate salad in a ceramic bowl, top with parmigiano shavings and serve
Lasagna Bolognese: Preheat oven to 425 (static oven) or 350 convection. Cut lasagne into desired portions and bake for 17-20 minutes, until the top is crispy. Let sit for 5 minutes before serving.
Stinco D’Agnello, Pure’ di Patate and Side of Vegetables: Bring a large pot of water to a boil then lower heat to produce a gentle boil. Immerse a sealed bag of braised lamb shanks in the hot water bath for 20 minutes. Add potato puree and leave everything immersed for 10 more minutes. Add the side of vegetables and immerse everything for 4 minutes longer. Remove all the bags from the hot water bath. Prepare two serving plates and serve everything by layering the potato puree and vegetables and topping them off with the lamb shank and its sauce. Please exercise extreme caution as contents will be VERY HOT.
Pastiera: Ready to serve