Sud Forno Sugo della Domenica Meal
PICK-UP ONLY AT SUD FORNO QUEEN (716 QUEEN ST. W.) ON FRIDAY 22nd, SATURDAY 23rd, OR SUNDAY 24th STARTING AT 10:30AM to 4:30PM.
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*
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna has decided to make a family classic...Sugo della Domenica! Like always we'll have fresh Sud Forno bread made by our head baker Luca and we'll end the meal off with a sweet tart from our head pastry chef Armando Palmieri.
Included in the box:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Antipastino: cacciatorino (spicy cured pork sausage), parmigiano reggiano, olives, taralli
Rigatoni al Sugo Della Domenica: homemade rigatoni (semolina, flour, eggs), ribs braised in tomato sauce (boneless ribs, canned plum tomatoes, red onion, celery, red wine, bay leaf, salt, pepper)
Insalatina Cacio e Pera: radicchio, endive, arugula, mixed greens, pear, pecorino, lemon, pistachio, lemon juice, mint, salt, pepper
Crostata di Ricotta e Amarena: ricotta and amarena tart: flour, sugar, butter, eggs, vanilla, salt, ricotta, corn and rice starch, amarena cherries
Agostino Pavia Barbera d'Asti Superiore 'Moliss' 2016: Intense ruby red with violet reflections. Bouquet of raspberries with a hint of herbs. On the palate the wine is broad and well-structured with good acidity, and a long persistent finish. An immensely versatile food wine.
Antipastino: Choose your favourite wooden serving board and open the cacciatorino and parmigiano package. Remove the outer skin from the cacciatore and serve with the parmigiano and taralli.
Rigatoni al Sugo Della Domenica: Empty the contents of the “Sugo della Domenica” into a 10” pan, over medium-low heat; gently bring everything to a boil. Extract the meat from the sauce, set aside and keep warm. Bring a large pot of water to a boil. Add salt. Cook the rigatoni for 4 minutes. Drain the pasta out of the boiling water, cook in the pan with the sauce for an additional 1-2 minutes. Add the grated parmigiano. Divide the pasta into 2 portions and serve topped with meat.
Insalatina Cacio e Pera: Toss the salad into a bowl with the dressing. Sprinkle with the toasted pistachio and serve
Crostata di Ricotta e Amarena: Ready to serve.