Sud Forno Tortelloni Meal (June 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! We are staying in the spirit of summer with fresh handmade pasta and local Ontario produce. Like always we'll have fresh Sud Forno bread made by our Head Baker Luca and we'll end the meal off with a strawberry tart 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 SATURDAY 13th OR SUNDAY 14th 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*
Included in the box:
Pane Pugliese: mother yeast (white flour and water), semola rimacinata from Altamura, salt
Tortino al Parmigiano, Asparagi e Pomodorini: tortino di parmigiano (eggs, cream, parmigiano, pecorino, butter, nutmeg, salt, pepper), asparagus, cherry tomatoes
Tortelloni di Ricotta e Spinaci: Pasta Dough: 00 flour, eggs / Filling: ricotta, spinach, pecorino, parmigiano, egg, nutmeg, butter / butter, sage, parmigiano
Insalatina Verde: mixed greens, nordic gems, cucumber, carrots, cherry tomatoes, red wine vinegar, extra virgin olive oil, salt, pepper
Crostata alle Fragole: flour, butter, sugar, eggs, vanilla, milk, cream 35%, yolks, strawberries
Le Monde Pinot Bianco 2018: Deep straw yellow with golden tints. Tropical fruits on the nose alongside white peach and sweet spices. Smooth and warm on the palate, balanced and light acidity. A consistent winner of the renowned 'Tre Bicchieri' award for the Italian Wine Guide.
Ciro Picariello Fiano di Avellino DOP 2018: Notes of volcanic basalt, peach, sage and peat with a saline finish. Only produced using the best, cooler vintages. 906 marks the number of this parcel of land on the official map of Avellino. 3500 bottles made.
Tortino al Parmigiano: Preheat oven to 400 degrees. Bake tortino for 7-8 minutes until it begins to souffle. Divide the asparagus and cherry tomatoes on two plates and arrange as desired. Remove the tortino from the oven and using a small knife carve the sides of the tin gently and tip the tortino upside down onto the plate. Serve hot.
Tortelloni di Ricotta e Spinaci: In a pot bring 4L of water to a boil. Salt the water. Gently drop the tortelloni in the boiling water, stirring with a wooden spoon to ensure they are not sticking to the bottom. Cook for 4 minutes. In a separate pan, melt the butter and sage, add the drained tortelloni and a bit of the pasta water (40 ml). Add the grated parmigiano and serve.
Insalatina Verde: Place salad in a mixing bowl, drizzle with dressing and toss. Plate salad in a ceramic bowl and serve.
Crostata Alle Fragole: Ready to serve.