Sud Forno Fall Meal (September 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! The fall has officially started so we've teamed up with our chefs at Spaccio to bring you a meal that will warm you right up. You're in for a real treat with Chef Luca's bread, Executive Chef Daniel's pasta, Chef Boris' pork chops, Chef Armando's dessert and additional dishes prepared by Chef Giovanna!
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 FRIDAY 25th, SATURDAY 26th OR SUNDAY 27th STARTING AT 10:00AM to 6:00PM.
CHOOSE YOUR PICKUP DATE AND TIME 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
Panzerottini: dough (flour, water, yeast, salt), filling (tomato, mozzarella, basil)
Pasta e Fagioli: bean soup (Ontario romano beans, tomato sauce, red onion, garlic, chili, guanciale), pasta (semolina, flour, eggs, water), pecorino
Carrè di Maiale in Carpione: pork chop, aromatic bread crumbs (rosemary, lemon, thyme, sage, mint, lemon zest, garlic, EVO, red wine vinegar)
Insalata Cacio e Pere: artisan greens, arugula, pears, pecorino crotonese, almonds, candied lemon, EVO, lemon juice, mint, salt and pepper
Mousse di Gianduja: yolks, sugar, cream, hazelnut paste, milk chocolate, gelatine sheets, hazelnuts, cornstarch, flour, cocoa powder, egg whites, coulis (berries, lemon, sugar)
2018 Frassitelli Biancolella Ischia Bianco DOC: Fruit is sourced from a single four-hectare vineyard on a steep cliff overlooking the Mediterranean; an example of "extreme viticulture" given the challenges of harvesting in these conditions. Straw yellow with golden highlights; the bouquet shows yellow fruit, herbs and notes of sea salt and honey. The wine is as unique as it is beautiful.
2017 Freisa Langhe DOC: Well-structured and complex with intense bouquet of red fruits, particularly cherries and strawberries. Also aromas of flowers and spices. Excellent ageing potential up to 8 years. From the Freisa parcel, inside the cru Bricco Boschis.
Panzerottini: Let the panzerottini sit at room temperature for half an hour. Heat sunflower oil to 170 degrees Celsius in a small pot. Fry each panzerottino for 2 minutes on each side, flipping it after each minute (total of four minutes). After extracting it from the oil, dab it on a paper towel to remove excess oil. Season with salt and serve.
Pasta e Fagioli: Bring a small pot of salted water to a boil. Heat the bean soup until boiling point and simmer. Cook the pasta for three minutes in the boiling water, drain and complete cooking the bean soup. Serve in two bowls with pecorino, guanciale and a light drizzle of EVO.
Carrè di Maiale in Carpione: Let the pork chops sit at room temperature for about half an hour. Place the bread crumbs in a bowl. Open the pork chop and press each one on both sides into the bread crumbs. In a 12” pan heat olive oil. Fry the pork chops for about 10-12 minutes flipping them every 3 minutes or so. Pork chops are ready when they are golden brown and have reached a core temperature of 65C. Drizzle the vinegar dressing over the pork chops and serve.
Insalatina Cacio e Pere: Toss all ingredients in a bowl with citronette and serve.
Mousse di Gianduja: Serve the Gianduja mousse with the fresh berry coulis.