Sud Forno Ontario Inspired Meal

$80.00

Sold Out

We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna was inspired by the beautiful fruits and vegetables that are grown locally in Ontario. From corn to blue plums to heirloom tomatoes, you'll get a taste of some of the finest ingredients grown right here in the province!

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 dark chocolate ganache tart topped with Ontario blue plums 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 11th, SATURDAY 12th OR SUNDAY 13th 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

Fiori di Zucca: zucchini flowers filled with ricotta, mozzarella di bufala, parmigiano, basil, salt, pepper, yolk, batter (sparkling water, vodka, beer, flour corn starch), sunflower oil, ontario heirloom tomatoes, basil

Tagliatelle ai Carciofi: tagliatelle (semolina, flour, eggs, water), artichoke sauce (ontario baby artichokes, shallot, anchovy,garlic, parsley, mint), guanciale (smoked pork jowl, salt, pepper), pecorino (sheep’s milk cheese)

Carpaccio di Manzo: beef tenderloin, parmigiano reggiano, arugula, lemon juice, EVO

Insalata di Pesca e Mais: Ontario peaches and corn, Edwin County Farm salad greens, arugula, toasted pecans, candied lemon, sfogliato al balsamico (cow’s milk cheese, balsamic vinegar)

Tartina al Cioccolato e Prugne: tart (flour, sugar, butter, eggs, vanilla) ganache (dark chocolate, cream, glucose syrup), roasted plums (plums, brown sugar lemon)


Extras: 

2018 Langhe Nebbiolo DOC: Ruby red, medium bodied with a nose of berries, violets and spices. Typical of the Nebbiolo grape that is grown in the sandy terrain of Roero; very elegant.

2017 Derthona Colli Tortonesi DOC: Yellow-gold colour with a complex nose of light mineral and typical honey notes. During the first years after bottling fruity, nectarine, acacia flowers and honey notes emerge. On the palate, the wine is dry, warm and soft. The strong structure supports the alcoholic grading. Consistent, this wine is nicely balanced and persistent.

2013 Carvinea Classic Method Brut Rosé: Softly sparkling with fine and persistent perlage. The colour is an onion peel pink with copper hints. The aromas are complex, dominated by fruity and flowery notes, enriched with pleasant hints of bread crust. It expresses unique elegance, pleasant freshness and the smoothness of the bubble.


Instructions:

Fiori di Zucca: Stir the batter. Heat oil in a small saucepan until it reaches 170C or just before it comes to a boil. Dip a zucchini flower in the batter, shaking off the excess batter. Grab the battered zucchini flower with tonges and dip it in the hot oil, immersing it half way through its length & holding it for 30 seconds. Drop the flower completely in the oil and fry for a couple of minutes more. Remove from the hot oil, dab it on a paper towel, season with salt. Repeat for each flower. Arrange the heirloom tomatoes on two plates, season with salt and pepper, basil and EVO and serve with the hot zucchini flowers.

Tagliatelle Ai Carciofi: Bring a medium sized pot of salted water to a boil. In a pan heat the artichoke sauce gently to a boil. Drop the pasta in the pot of boiling water, shaking it around with tonges for 3 minutes. Strain the pasta and add it to the pan with the artichoke sauce. Cook for one minute longer over medium high heat adding pecorino, crispy guanciale and mint at the end. Serve hot.

Carpaccio di Manzo: Remove the beef from its bag and place on a cold plate. Drizzle the dressing over it, sprinkle some maldon salt, and finish with arugula and parmigiano shavings. Serve. 

Insalata di Pesca e Mais: Place the salad contents in a bowl. Add the candied lemon, toasted pecans and cheese at the top. Drizzle with the dressing and serve.

Tartina al Cioccolato e Prugne: Ready to serve.