Frozen
Canestri Arrabiata for Two - Nduja Sausage, Tomato-Pepper Sauce, Mascarpone, Grana Padano, Vodka
Ingredients: Canestri (Famiglia Baldassarre – durum semolina, soft wheat flour, whole eggs, water) Arrabiata Sauce (tomato, roasted red pepper, white wine, Grana Padano, shallot, garlic, olive oil, butter, Nduja sausage, vodka, mascarpone) Grana Padano Cheese
Recipe Instructions:
1. Warm up Arrabiata sauce on a low heat
2. Cook Canestri in salted water at a rolling boil for 1-2 min
3. Add Canestri into Arrabiata sauce and continue cooking until sauce begins to thicken, stirring frequently to avoid sticking
4. Serve topped with ground Grana Padano
From the culinary creators who brought sunny SoCal to Toronto with Insta-worthy La Palma, comes their second collaboration—Constantine. Craig Harding & Alexandra Hutchison (formerly Campagnolo) and Jack and Domenic Scarangella and Steve Christian (Mercatto) pay homage to the diverse, stimulating and primal cuisine of distinct regions of the Mediterranean.
Constantine’s menu, spearheaded by Chef Craig Harding, highlights local ingredients at the peak of season presented in thoughtfully-inventive dishes, where striking and aromatic flavours reign. A wood-burning oven and hearth anchor the kitchen, churning out crispy pizzas alongside expertly roasted and lightly smoked meat and seafood. Like La Palma, vegetable dishes take centre stage with family-style dining encouraged. Equally important to the food presented at Constantine is the meticulously designed wine program featuring a curated mix of old world balanced with fresher modern wines.
Located inside The Anndore House, the restaurant and bar cultivate an intimate and inviting atmosphere creating a gathering place for local residents and guests of The Anndore House, as well as a destination spot for anyone looking for a generous dining experience full of the familiar and exotic.
