Sud Forno Sicilian Meal

$80.00

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*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 teamed up with Sud Forno Temperance's Head Chef Costantino Guzzo to bring you an all Sicilian meal! Chef Costantino made some of his favourite classic Sicilian dishes like panelle and arancini, pasta in a swordfish sauce, veal rolls and of course cannoli Siciliani. Like always we'll have fresh Sud Forno bread made by our Head Baker Luca Rotatori. Choose the multi-course meal on its own or pair it with a selection of wines from our wine agency Cavinona

Learn more about Chef Costantino here.

 

Local Delivery

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

Store pickup for this item is available at Sud Forno Queen (716 Queen St. W.) or at Spaccio (22 Sackville St.) on Friday the 23rd, Saturday the 24th or Sunday the 25th. 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

Panelle e Arancine: panelle (chickpea flour, salt , pepper, parsley), arancine (italian rice, onion, butter, parmigiano, saffron, bolognese ragu (onion, celery, carrots, pork belly, beef, red wine, tomato, salt pepper, EVOO), mozzarella, peas, bread crumbs, sunflower oil

Maccheroni e Sugo di Pesce Spada: swordfish, plum tomatoes, deep fried eggplant (sunflower oil, salt, eggplant), mint, garlic, salt and pepper, chili, mint, EVOO, maccheroni (semola di grano duro, water, salt) 

Involtini di Vitello: veal, mortadella, bread crumbs, pinenuts, raisins, parsley, eggs, caciocavallo, salt & pepper, red onion, bay leaf, EVOO

Insalatina: mixed greens, cherry tomatoes, carrots, cucumber, cherry tomatoes, balsamic & extra virgin olive oil dressing

Cannolo Siciliano: ricotta, sugar, pistachio, candied orange, icing sugar


Extras: 

2017 Etna Rosso DOC: A finely meshed red, with round and creamy tannins woven with a subtle streak of smoky mineral. Offers flavors of dried cherry and raspberry fruit, a touch of cured tobacco and accents of ground white pepper and citrus. Lightly chewy on the lingering finish.

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.



Instructions:

Panelle e Arancine: Heat oil to 340F in a pot with a diameter no bigger than 6” (the arancine will have to be covered by the oil). Fry half the panelle in the oil for 3-4 minutes until golden. Remove, strain on a paper towel and season with salt. Prepare the other half using the same method. Fry the arancine for 4-5 minutes until deep golden, strain from the oil and season with salt.

Maccheroni e Sugo di Pesce Spada: Bring a large pot of salted water to a boil. Boil the pasta for 11 minutes. Heat the sauce to a gentle boil. Add the pasta and cook for 2 more minutes in the sauce and serve.

Involtini di Vitello: Preheat oven to 400F. Bake for 8 minutes.

Insalatina: Toss salad with dressing and serve.

Cannoli Siciliani: Fill each cannolo shell with the ricotta filling. Decorate one end of each cannolo with the toasted crushed pistachio and the other end with candied orange. Dust with icing sugar.