Sud Forno Gnocco Fritto 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! This week Giovanna is taking us to Emilia-Romagna to fry our own gnocchi fritti! Alongside this delicious fried dough, you'll be enjoying salumi, burrata, tagliatelle in a sausage and porcini sauce and a fresh kale and fennel salad.
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 hazelnut and pear tart. Choose the multi-course meal on its own or pair it with a selection of wines from our wine agency Cavinona!
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 16th, Saturday the 17th or Sunday the 18th. 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
Salumi e Burrata: prosciutto di Parma, mortadella D.O.P., salame finocchiona, burrata from Puglia
Gnocco Fritto: flour, sugar, salt, milk, walter, yeast, salt, sunflower oil for deep frying
Tagliatelle: flour, semolina, eggs, water
Porcini and Sausage Ragu: porcini, Terroni spicy pork sausage, button and oyster mushrooms, white wine, olive oil, chili flake
Insalatina di Finocchio e Cavolo: kale, fennel, radicchio, carrots, watermelon radishes, radishes, citronette (EVOO, lemon, salt)
Torta di Nocciole e Pere: hazelnuts, flour, sugar, butter, eggs, lemon, vanilla, crème anglaise (eggs, sugar, milk, cream, vanilla)
Remigio 100 Lambrusco Grasparossa: This classic Lambrusco is an off-dry semi-sparkling red wine that exudes freshness. On the nose the wine is earthy with notes of ripe red raspberries and violet that carries through on the palate.
2019 Preta Falanghina IGT: Pale yellow with green reflections. On the nose there are floral notes with Mediterranean maquis, white and green fruit. Round, balanced, with fresh acidity and persistent fruit taste.
2018 Barbera d'Alba DOC: Ruby red, with aromas of fresh red and dark fruit. Medium bodied, light tannins and supporting acidity make for a Barbera that is very easy to drink. From the same vineyards as Barbera d'Alba Superiore, 1,500 bottles were produced from this vintage.
Gnocco Fritto E Salumi: Remove the gnocco fritto from its vacuum bag. Cover it with a plastic bag and let it sit at room temperature for at least an hour. Once the gnocco has proofed, arrange all of the cured meats and burrata on a nice platter. Heat oil in a small pot over medium heat to a temperature of 170F. Cut the parchment paper around enough gnocco fritto to be able to fit into your pot. Place the parchment with the gnocco in the small pot with the gnocco facing the oil. Fry the gnocco for 2-3 minutes and flip. Remove the gnocco fritto from the hot oil. Dab it on paper towels to remove excess oil and season with salt. Remove the parchment from the oil and fry the next batch. Serve with the salumi and burrata.
Tagliatelle ai Porcini: Bring a large pot of water to a boil. In a pan heat the porcini ragu. Boil the tagliatelle in salted water for three minutes. Strain the pasta from the water and add to the ragu. Add parmigiano and cook for 1 more minute and serve.
Insalatina di Finocchio e Cavolo: Toss all ingredients in a bowl with citronette.
Torta di Nocciole e Pere: Heat the torta in the oven at 350F and serve over crème anglaise.