Two friends, inspired by sun-swept fields of the Napoli countryside, join forces to craft a menu marrying seasonal Italian flavors with seasonal Canadian produce. Although the annual Canadian freeze limits our ability to eat asparagus all year round, springtime in Canada is an interesting time of year. It’s not quite summer – so pot roasts are still a welcome supper – but it’s no longer winter and things like rhubarb and pea shoots are finally making their appearance.
Fresh Ricotta Cheese on House-Made Foccacia 7 (v)
with Rhubarb Preserves, Salt, Pepper
Spring Pea Salad 7 (v)
Caramelized onion, pea puree, pea shoots
Tagliatelle Aglio e Olio 14 (v)
Fresh pasta, cherry tomatoes, olive oil, garlic, parsley
Wine Braised Pork Shoulder 16
Broad beans, summer squash, asparagus
Frozen mousse with rhubarb compote, pistachio
Tiramisu Sfogliatelle 6
Pastry horn filled with coffee mascarpone, cocoa
Although neither Gabrielle nor Milan are Italian by birth, they get terribly excited about Italian cuisine, be it the fluffiest bombolone or the heartiest ragus. This deceptively simple menu is the brainchild of their shared love of food. They met in a kitchen and now they are here. Buon Appetito!
Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.