Sud Forno Al Fresco Meal (July 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna has decided to keep things fresh with garden inspired dishes perfect for the summer weather. We'll have fresh focaccia barese by our Head Baker Luca Rotatori and we'll end the meal off with a tiramisu from our Head Pastry Chef Armando Palmieri.
THIS IS A PICK-UP ITEM AND CANNOT BE CHECKED OUT WITH OTHER ITEMS. PLEASE MAKE A SEPARATE ORDER FOR ITEMS TO BE SHIPPED.
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 10th, SATURDAY 11th OR SUNDAY 12th STARTING AT 10:30AM to 4:30PM.
CHOOSE YOUR PICKUP DATE AND TIME ON THE CHECKOUT PAGE AND PICK UP YOUR ORDER FROM THE FRONT WINDOW AT SUD FORNO.
IF YOU WOULD LIKE TO ADD ANYTHING TO YOUR ORDER FROM SUD FORNO, PLEASE USE THE REGULAR LINE.
*ONE BOX SERVES 2 PEOPLE*
Included in the box:
Focaccia Barese: flour, mother yeast, potato, water, salt, EVO, oregano, cherry tomatoes, olive taggiasche
Prosciutto e Melone: prosciutto di Parma, cantaloupe
Burrata e Pomodori: fresh burrata from Puglia, cherry tomatoes, heirloom tomatoes, arugula Terroni EVO, basil, maldon salt
Cavatelli di Farro con Pomodorini e Ricotta Salata:
Cavatelli: semolina rimacinata, spelt flour, water
Sauce: garlic, cherry tomatoes, ricotta salata, basil, EVO, salt, pepper
Tiramisu`: yolk, sugar flour, starch, mascarpone, cream, gelatin, marsala, coffee, cocoa
2019 Ciro Rosato Doc: A brilliant medium copper, elegant and bright with aromas of tart red fruit, herbs and red flowers. This is a dry rosato with lovely saline notes on the palate, fresh acidity and a crisp berry finish.
2018 Trebium Spoleto DOC: Straw yellow with a citrus and floral nose, notes of almond and hawthorn blossom, and a slightly spicy finish. On the palate it is structured and persistent with a full acidity typical of the varietal.
2018 Friulano 'San Pietro' Friuli Colli Orientali DOC: On the nose, the wine is complex with florality and notes of stone and almonds. A rounded palate remains crisp and lively thanks to a nice dose of minerality.
Prosciutto e Melone: Slice the cantaloupe into 4 wedges. Cut the flesh of the cantaloupe about 1 cm from its skin, leaving just a bit of it attached on one end. Drape each slice of cantaloupe with prosciutto slices.
Burrata e Pomodorini: Cut the large heirloom tomatoes into wedges and cut the cherry tomatoes into halves. Season with EVO, 5 torn basil leaves, salt and pepper. Serve with Focaccia barese.
Cavatelli di Farro con Pomodorini e Ricotta Salata: Bring a large pot of salted water to a boil. In a pan heat 2 tbsp of olive oil with the whole, crushed garlic clove until golden. In the meantime, half the cherry tomatoes. Add them to the pan with EVO and garlic, season with salt and pepper and simmer. Drop the cavatelli in the boiling water. Cook for 3 minutes. While waiting, grate the ricotta salata. Add ¾ of the grated ricotta salata to the pan with the cavatelli. Roughly chop the basil and add it to the pasta with a couple more tbsps of EVO. Divide the cavatelli onto two plates and serve topped with remaining ricotta salata and basil.
Tiramisu`: Ready to serve.