PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 17th, SATURDAY 18th, OR SUNDAY 19th STARTING AT 10AM to 5PM. CHOOSE YOUR PICKUP DATE 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*

With the amazing feedback we received from our Easter lunch and to hear about how many of you are missing eating with us at Terroni and Sud Forno, Executive Chef Giovanna Alonzi has prepared another multi-course meal with 36 hour braised ribs, our classic Terroni Giuggiolosa Salad and much more! Choose the meal on its own or pair it with a choice of two fantastic reds from our wine agency, Cavinona!

Included in the box:

Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt

Terroni Giuggiolosa Salad: mixed greens, roasted peppers, cambozola, pinenuts, black olives, honey, balsamic & extra virgin olive oil dressing

Brasato: boneless beef ribs (braised 36 hours), onion, celery, carrots, red wine, tomato sauce, butter, rosemary, bay leaf, salt, pepper

Polenta: corn flour, milk, butter, parmigiano, salt

Rapini: rapini, EVO, garlic, terroni peperoncini piccanti 

Crostata Frangipane: all purpose flour, almond flour, icing sugar, granulated sugar, eggs, milk, 35% cream, butter, vanilla, corn starch, berries, raspberry, blackberry, blueberry, lemon zest

Extras: 

2016 Cantine Lonardo Irpinia Aglianico: Deep ruby red colour; on the nose the wine is strong and elegant with notes of morello cherry, blackberry and a vast range of spices (above all black pepper). On the palate, the Irpinia is dry and harmonic with fresh acidity and soft but clear tannins.

2017 San Patrignano Ora Sangiovese Superiore: Ruby red colour. The bouquet is broad and all-embracing with hints of blackcurrant, raspberry and plum that give room to aromas of leather, liquorice and forest undergrowth. The palate recalls fruity aromas followed by a pleasant freshness and elegance. The tannin component is always well balanced.

Instructions:

Terroni Giuggiolosa Salad: Place salad in a mixing bowl, drizzle with lemon juice dressing and toss. Plate salad in a ceramic bowl, top with cambozola, red peppers, olives, pinenuts, drizzle honey and dressing and serve.

Brasato, Polenta and Rapini: Bring a large pot of water to a boil then lower heat to produce a gentle boil. Immerse a sealed bag of ribs in the hot water bath for 20 minutes. Add sealed polenta and leave everything immersed for 10 more minutes. Add the sealed side of rapini and leave everything for 4 more minutes. Remove all the bags from the hot water bath.  Prepare two serving plates and serve everything by layering the polenta and rapini and topping them off with the braised ribs and their sauce. Please exercise extreme caution as contents will be VERY HOT.

Crostata Frangipane: Ready to serve