Sud Forno Puglia Meal (November 2020)

$80.00

Sold Out

We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna takes us down south to Puglia, home of many classic southern Italian dishes from Bari. You'll be enjoying classics such as focaccia, salsiccia and of course orecchiette cime di rapa. Another staple from Puglia that you'll find in your meal box is fava e cicoria (fava bean purée). This traditional dish is super delicious, healthy and vegan! It can also be made gluten-free if you remove the croutons.

Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori and we'll end the meal off with a pasticciotto (cream filled pastry with amarena) from our Head Pastry Chef Armando Palmieri.

Choose the multi-course meal on its own or pair it with a selection of wines and bags from our wine agency Cavinona 

Local Delivery

We now deliver our meal boxes with Trexity! Enter your postal code when you checkout to see if you are eligible for local delivery (20km radius from Spaccio at 22 Sackville Street). Deliveries arrive between 3pm-6pm. You will receive same day delivery if you order before 3pm. Orders placed after 3pm will arrive next day. Deliveries with Trexity can be tracked from the moment your order is being prepared up until you receive your order. 

Store Pickup

Store pickup for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 27th, Saturday the 28th or Sunday the 29th. Choose your pickup date and time on the checkout page. 

Please note this is a local delivery/pickup item and cannot be checked out with other items unless they are eligible for local delivery/pickup. Please make a separate order for items to be shipped.  




 

*ONE BOX SERVES 2 PEOPLE*  

Included in the box:

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

Focaccia Barese: flour, mother yeast, potato, water, salt, EVOO, oregano, cherry tomatoes, olive taggiasche

Fava e Cicoria: fava bean puree (potato, celery, carrot, onion), bitter greens, garlic, chili, Maldon salt, black pepper, croutons (pane pugliese, chili, garlic, oil, chili)

Orecchiette Cime di Rapa: orecchiette (semolina rimacinata,water) cime di rapa (rapini, anchovy, garlic, chili, bread crumbs)

Salsiccia Barese: veal, pork shoulder, red wine, salt, pepper, all spice, caraway seeds, mace, smoked paprika, red crushed chilli

Pasticciotto: pasta frolla (sugar, butter, eggs, flour, vanilla, salt) pastry cream (eggs, sugar, milk, cream, butter, vanilla, lemon, corn starch) amarena cherries

 

Extras: 

2018 Merula Salento IGT, Carvinea, Puglia: From the local dialect “Merula” meaning blackbird, this is a tribute to the birds that appear every year on the vineyards at the end of the harvest. A deep ruby red wine with notes of berries, licorice, and dark chocolate. Slight minerality on the nose with a firm and persistent structure, enriched by a fresh peppermint finish.

2016 Vento Sannio Greco DOC, Capolino Perlingieri, CampaniaGold yellow, just like its berries when ripe. Acidity and minerality, the main characteristics of Greco when young. Honey, apricot, almond, petrol notes when aged. Somebody says it’s a red in a white disguise. 4000 bottles made.

2017 Primitivo Salento IGT, Carvinea, Puglia: Deep ruby red. The nose shows aromas of red fruit and jam with pleasant spicy notes. In the mouth it is opulent, fleshy and extremely soft.

2017 Otto Salento Rosso IGT, Carvinea, Puglia: Brilliant ruby red with rich aromas of cherries, red flowers and warm spice. Balanced palate with fresh acidity and a long finish. A tribute to the native grape variety Ottavianello and its home in the town of Ostuni.

Instructions:

Fave e Cicoria: Bring a pot of water to a boil and add the fava bean purée and sautéed butter greens and simmer. Divide the fava bean purée on two plates and top with the greens, croutons and a generous drizzle of olive oil.

Orecchiette Cime di Rapa: Bring a large pot of well salted water to a boil. Add the rapini and cook for 5 minutes. Add the orecchiette and cook until fully ready 4-5 minutes more. In a pan heat the olive oil, fry the garlic clove and chili until the garlic clove is golden, turn off the heat. Strain the pasta and the rapini together. In a bowl, add the orecchiette and rapini, olive oil, garlic and chili; mix well with a spoon, smashing the rapini as you do. Divide the orecchiette in two plates and dust with anchovy and bread crumbs.

Salsiccia Barese: Best results are achieved if this is grilled for 4-5 minutes on each side. Alternatively, you can heat a cast iron pan, add 1 tbsp of EVOO and cook the sausage 4-5 minutes on each side.