Sud Forno Start of the Fall Meal
We are back this week with a new box from Sud Forno's Executive Chef Giovanna Alonzi! As summer comes to an end and the fall season approaches, Chef Giovanna put together a meal box featuring some end of summer Ontario ingredients that are going to warm you right up!
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 sweet almond apple tart 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 18th, SATURDAY 19th OR SUNDAY 20th 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
Insalatina di Barbabietole e Bufala: baby beets, mozzarella di bufala, pistachio, edwin county greens, candied lemon, extra virgin olive oil, orange, aged balsamic vinegar, salt, pepper
Rotolino ai Funghi e Zucca: spinach pasta (pasta flour, semolina,eggs, spinach) seasonal mushrooms (button and oyster mushrooms, white wine, garlic, EVO, parsley, salt and pepper), gorgonzola, bechamel (milk, butter, flour), butternut squash and parmigiano
Halibut Affogato: poached halibut (halibut, EVO, salt, pepper, parsley, lemon), fresh corn polenta (fresh corn, polenta flour, milk, butter), buttery spinach (ontario spinach, butter), crunchy- spicy-nutty gremolata (rolled oats, pecans, peperoncini, sunflower oil, salt, sugar, pepper)
Crostatina alle Mandorle e Mela: almond apple tart (flour, butter, eggs, sugar, vanilla, almond flour, almond extract, cornstarch, milk, cream, cinnamon, apple) crème anglaise (yolk, sugar, milk, vanilla)
2019 Vermentino Di Gallura DOCG: Pale straw yellow with greenish glints. Elegant and intense with a slight floral notes alongside fresh herbs. Clean and bright with a citrus finish. From the only DOCG in Sardinia: a source of Gallura pride all over the world.
Insalatina di Barbabietole e Bufala: In a bowl toss the greens and beets with the pistachio dressing. Extract the greens from the bowl and arrange them on the side of a large plate. Add the beets on greens and drizzle with remaining dressing, sprinkle with pistachio and candied lemon, place bufala on the side and lightly dust with maldon salt and a light drizzle of olive oil.
Rotolino ai Funghi: Preheat oven to 450 F. Bake for 18-20 minutes until golden brown and serve.
Halibut Affogato: Bring a medium size pot to a gentle boil and reduce heat allowing the water to simmer. Add halibut, corn polenta and spinach and immerse for 15 minutes covering the pot with a lid. The water should be just below a boil. At the 15 minute point (being very careful not to burn yourself) remove the corn polenta bag from the heat. Cut one corner of the bag and pour the polenta into a bowl. Mix it with a spoon and divide it on two plates in mounds at the center of the plate. Remove the spinach bag from the pot, cut it open (being very careful, it will be very hot!) and with tongs divide the spinach over the polenta on the plates. Remove the fish from the water, cut open the bag (again being very careful) and with a spatula place each piece of the fish over the spinach. Drizzle everything with olive oil, a sprinkle of maldon salt and finish with the spicy gremolata over the top.
Crostatina alle Mandorle e Mela: Drizzle the crème anglaise onto two plates. If possible, heat the apple tarts for a few minutes in a warm oven and serve over the crème anglaise