Sud Forno Italian Countryside Meal
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week’s box pays homage to Italy’s celebration of Festa della Repubblica (Republic Day) that occurs every year on June 2nd. This celebration marks the official formation of the Republic of Italy after the Second World War. A common activity that takes place on this day are picnics in the countryside where families enjoy some classic Italian eats on the go. 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 cake 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 FRIDAY 5th, SATURDAY 6th, OR SUNDAY 7th 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
Insalatina di Primavera: radicchio, endive, apples, carrot, asparagus, zucchini, lemon, hazelnuts, celery, red onion, salt, pepper, lemon, EVO
Rotolini di Cotto e Fontina: Pasta Dough: semolina rimacinata, flour, eggs / Manicotti Filling: fontina, prosciutto cotto, parmigiano, pecorino, butter, salt / Bechamel: butter, flour, milk, nutmeg, salt, EVO
Salsiccia Barese: lamb shoulder, pork shoulder, red wine, salt, pepper, all spice, caraway seeds, mace, smoked paprika, red crushed chilli.
Patate al Forno: yellow yukon potatoes, red onion, rosemary, sea salt, pepper
Torta Caprese: sugar, honey, butter, eggs, cocoa powder, dark chocolate, almond flour, corn starch, baking powder, berries
Marco Donati Teroldego Rotaliano DOC 2018: Intense ruby red in colour with a full and fruity bouquet. Notes of violet and raspberry follow on the palate. The wine has a good grip with a beautiful bitter almond finish.
Carovigno Salento Rosso IGT 2017: Ruby red wine with purplish reflections. The nose is delicate with notes of ripe berries and violets. The palate is fresh and exuberant with well-integrated tannins and a warm spice note on the finish.
Insalatina di Primavera: Place salad in a mixing bowl, drizzle with dressing, hazelnuts, lemon zest and toss. Plate salad in a ceramic bowl and serve
Rotolini di Cotto e Fontina: Preheat oven to 375 F. Bake for 20 minutes. Switch oven to broil for 1 minute to crisp the top of the manicotti if necessary.
Patate al forno: Preheat oven to 375 F, roast for 20 minutes turning the potatoes every 10 minutes.
Salsiccia Barese: Best results are achieved if this is grilled for 4-5 minutes on each side. Alternatively, you can heat a cast iron pan, add 1 tbsp of EVO and cook the sausage 4-5 minutes on each side.
Torta Caprese: Add berries, ready to serve.