Sud Forno Truffle Meal
*Current issue with UPS where UPS delivery will display as a shipping option, but we do not ship our meal boxes with UPS. Please select "Local Delivery" or "Store Pickup.*
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! It's November and that means one thing...truffle season! This week's meal box is all about truffle. Truffle on your pasta, truffle on your sous vide eggs, and yes, truffle even on your chocolate cake! If you would like to upgrade to white truffle instead (market price) or add extra black truffle, please send an email to firstname.lastname@example.org.
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 chocolate cake 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! You can also choose to add-on a truffle shaver to your meal box to make it even easier for you to shave your truffle (or even cheese or chocolate) onto your dishes.
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 for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 20th, Saturday the 21st or Sunday the 22nd. 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
Tartufo Nero: Italian black truffle
Tartar di Manzo al Tartufo: beef tenderloin, celery, shallot, capers, Maldon salt, black pepper, radishes, heirloom carrots
Sformato con Uovo in Camicia: sformato (taleggio, grasso d’alpi, parmigiano, oyster, button and shitake mushrooms, egg, garlic, rosemary, milk, butter, flour, bread crumbs, salt, pepper, nutmeg), sous vide egg, radicchio, watercress
Tajarin al Tartufo: tajarin (fresh egg yolk, flour), butter, truffle, parmigiano
Insalatina di Barbabietole: roasted red, gold and candy beets, red onion, celery, lemon zest, nutmeg, pistachio dressing (cream, goat cheese, lemon juice), EVOO, salt, pepper
Tortino al Cioccolato Fondente e Zabaione: tortino al cioccolato (butter, cocoa powder, sugar, yolk, egg whites, sur del lago chocolate) zabaione (egg yolks, sugar, marsala)
2017 'Marena' Valtellina Superiore Sassella DOCG, Mamete Prevostini, Lombardia: A creamy red that is well-balanced with fresh acidity and lightly chewy tannins structuring flavors of dark berries, roses and wood spice. From the steep terraces of Valtellina, this is a decisive but elegant red.
2016 Carema DOC, Cantina Produttori di Carema, Piemonte: Only a handful of producers populate the tiny DOC of Carema in Piemonte and the Nebbiolo here offers a fresher, livelier expression of the grape. Medium ruby red with garnet highlights. Spicy notes of cinnamon, nutmeg and stewed fruit. Soft on the palate, good tannins, and acidity complimented by the sweet notes coming from ageing in wood.
2015 Barolo La Morra DOCG, Agricola Brandini, Piemonte: The nose is aromatic and fine with notes of strawberry, spice and roses. Good body and exceptionally smooth; young tannins with and elegant and clean finish.
Tartar di Manzo: Open “tartar di manzo” package and place each medallion on a plate. Season with maldon salt and EVOO. Garnish with heirloom carrots and radishes. Shave black truffle on each tartar and serve.
Tajarin al Tartufo: Bring a large pot of salted water to a boil. In a pan melt one of the butter pucks. Cook the tajarin in the boiling water for 3 minutes, strain from the water and add to the pan with the butter. Add the parmigiano and a bit of pasta water to the pan, cook for 1 more minute. Add the second puck of butter tossing the tajarin and plate. Shave some truffle on each plate and serve.
Sformato con Uovo in Camicia: Preheat oven to 450F and leave eggs at room temperature. Heat cheese tortino for 12 minutes. Crack each of the eggs into an empty aluminum foil cup. Place in the oven with the tortino for 4 minutes longer. Arrange the lettuces on two plates in mounds. Once the cheese tortino is out of the oven, score its sides and tilt over the lettuces. Gently tip the baked “sous vide egg” over the cheese tortino. Drizzle with EVOO and sprinkle with maldon salt. Shave black truffle and serve!
Tortino al Cioccolato: Leave chocolate tortino at room temperature. Preheat oven to 450F. Bake the tortino for 5-7 minutes until it soufflés. Separate the zabaione onto two plates. Score the sides of the tortino and tip over the zabaione. Shave some black truffle over each cake and serve.