Sud Forno Seafood Meal (May 2020)
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! This week Giovanna has decided to make a summer inspired meal to go along with the beautiful weather. 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 Mousse 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 29th, SATURDAY 30th, OR SUNDAY 31st 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
Panzanella: cherry tomatoes, cucumber, basil, red onion, red wine vinegar, extra virgin olive oil, salt, pepper, spicy croutons
Spaghetti alle Cozze: spaghetti “Marella”, fresh mussels, cherry tomatoes, garlic, white wine, fish stock, extra virgin olive oil, parsley, salt, pepper
Polpo, Patate e Nduja: octopus (EVO, red wine vinegar, bay leaf, shallot, orange, lemon), fingerling potatoes, nduja (housesmoked, spicy sausage pate), olives
Mousse al Limone e Frutti Rossi: eggs, sugar, mascarpone, cream, lemon zest, flour, butter, ground coconut, raspberry puree, pectin
Terravignata Verdicchio di Matellica DOC 2018: Award winning wine with pale straw-yellow with delicate floral and apple aromas and a hint of almond and herbs. Fresh and crisp on the palate with exceptional balance.
Forastera Ischia Bianco DOC 2018: A pure Forastera wine (grown by just four farmers on the island), this blends delicate aromas of apricots, yellow peaches and the heady scent of Mediterranean maquis. Straw yellow with golden highlights, full-bodied and dry.
Panzanella: Toss tomatoes, cucumbers and dressing in a bowl. Add the croutons. Tear basil up with your hands and add it to the mix along with the croutons, serve.
Spaghetti alle Cozze: In a 10” pan bring the stock to a boil. Immediately add the dry spaghetti and cook for about 16 minutes. Add the contents of the mussel and cherry tomato bag. Cook for one more minute. Taste the spaghetti (it should be served al dente). Add the chopped parsley and serve.
Polpo, Patate e Nduja: Preheat oven to 350 F. Bake the potatoes for 15 minutes. Heat a non stick or cast iron pan. Add 1 tblsp of olive oil and sear octopus 1-2 minutes on each side. Divide the potatoes between two plates and top each one with one octopus tentacle.
Mousse al Limone e Frutti Rossi: Ready to serve.