Sud Forno Lobster Risotto Meal (July 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna has prepared a beautiful meal starring lobster risotto and salmon watermelon carpaccio. If you want to sip on a refreshing summer cocktail while prepping your meal, Spaccio Manager Alessandro Petenà uses this week's dessert to create a Sgroppino, an Italian cocktail made with lemon gelato, vodka and prosecco! Check out Alessandro's tutorial on Sud Forno's Instagram page here.
Like always we'll have fresh Sud Forno bread made by our Head Baker Luca and we'll end the meal off with gelato al limone, raspberries and biscottini from our Head Pastry Chef Armando Palmieri.
*vodka and prosecco not included in box*
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 17th, SATURDAY 18th OR SUNDAY 19th STARTING AT 10:30AM to 4:30PM.
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
Carpaccio di Salmone e Anguria: house smoked salmon (atlantic salmon, salt, brownsugar, peppercorn, fennel, dill, apple wood smoke chips) watermelon, radishes, shallots, mint, citronette (lemon, EVO, salt, pepper)
Risotto all’ Astice: lobster broth (lobster shells, shallot, garlic, carrot, celery, fennel, tomato, star anise, lemon, black pepper, bay leaf), fresh atlantic lobster, acquerello rice, zucchini blossoms, butter, EVO, parsley, white wine, salt, pepper
Insalata Mista: Edwin County Farm greens, arugula, carrots, cucumber, heirloom tomatoes, red wine vinaigrette
Gelato al Limone, Lamponi e Biscottini: lemon gelato (lemon juice, water, sugar, dextrose, natural fiber ), ontario raspberries, biscottini (butter, sugar, eggs, flour)
Le Monde NV Prosecco DOC Brut: Pale straw yellow with delicate aromas of baked golden apple, wisteria, and toasted bread. Bright and fresh with a delicate mousse.
2019 Majé Pigato Riviera Ligure di Ponente DOC: Bright straw-yellow with an aromatic nose typical of the varietal: floral and fruity (yellow peach, citron) with herbal Mediterranean scrub. Fresh and savoury on the palate, extremely pleasant and elegant. The stone walls bordering the terraced hillsides are called MAJE.
2016 Pianta IGT Sicilia: A single vineyard Carricante, with small amounts of Catarratto, Minella, and Muscatello in the blend. There is an enticing hint of vanilla pod on the nose, a very subtle reminder that this wine spent 9 months in French oak. There's nothing heavy handed about it though – the fruit is predominantly grilled peaches, with a splash of woodspice and terrific freshness.
Carpaccio di Salmone e Anguria: Select 2 flat ceramic plates. In each one, unfold one portion of the smoked salmon. In a bowl, toss open the compressed watermelon and radishes and add the citronette and stir. Divide the watermelon and radishes between the two plates, drizzling the remaining liquid at the bottom of the bowl over each plate. Sprinkle a bit of maldon salt over the watermelon and garnish with mint leaves.
Risotto All'astice: Clean and mince half the shallot. Clean the zucchini flowers. Rinse gently and dry on a paper towel. Remove the zucchini and slice them into 2 mm rounds then stem from the zucchini flowers. Cut the Zucchini flowers in half and remove the pistil stamen. In a small pot bring the lobster broth to a boil and simmer. In a separate pot heat the olive oil and 1 tsp. of butter. Sautee the minced shallot and zucchini rounds for one minute taking care not to burn the shallot it. Add the Acquerello rice and toast for 1 minute stirring it around with a wooden spoon. Add the white wine and all of the hot broth. Cook over medium heat for 8 minutes stirring occasionally. Add lobster, stir and cook for 4 more minutes. Add the remaining butter a bit at a time, still stirring over medium low heat. Add the zucchini flowers and parsley, stir, taste and adjust seasoning if necessary. Divide the risotto in two plates, saving a couple of the prettier pieces of lobster to use as a garnish to top the risotto plate.
Gelato Al Limone, Lamponi e Biscottini: Serve gelato, raspberries and biscottini as you wish! For the Sgroppino you’ll need some Prosecco and Vodka (not included in box).
Lo Sgroppino di Alessandro: You’ll need 200 gr of gelato al limone, 80 ml of prosecco, 15 ml of vodka. In a bowl add 20 ml of the prosecco to the gelato whisking vigorously. Add the rest of the prosecco and vodka. Whisk well, serve and enjoy!