Terroni on Adelaide: Lunch in Outdoor Courtyard

Located in Toronto's former York County Courthouse built in 1852, this heritage building is home to Terroni Adelaide, where many of the original features remain preserved inside, including the original jail cells which now acts as wine cellars, and third floor Covo degli Artisti where the famous Canadian landscape painters 'The Group of Seven' ate and drank in 1909 when The Arts and Letters Club rented out the space to meet and entertain.  Arriving for lunch on  a warm and sunny Victoria Day afternoon, we sat in the lovely outdoor courtyard surrounded by boxes full of flowers, ferns and greenery. Beginning with a cold Peroni beer and glass of Aglianico from Campania, the menu featured the Abruzzo region of Italy with a Pappardelle all'Anatra — a delicious duck ragu with tomatoes, onions and fresh herbs. Chef Giacomo Pasquini's Tagliatelle alla Bolognese and Spaghetti a Mare with fresh clams and mussels, calamari, scallops and tiger shrimp are always wonderful, especially for al fresco dining in the heart of the city. 

 

Terroni Adelaide's outdoor patio

The courtyard is rounded with seasonal plantings making the courtyard verdant and cozy

Peroni Beer

Capolino Perlingieri Brizio Aglianico from Campania

Warm crusty bread

Terroni organic olive oil organic made in Puglia 

Tagliatelle alla Bolognese

Pappardelle all'Anatra, a duck ragu with tomatoes, onions and fresh herbs,

a special prime from Abruzzo

www.terroni.com/locations/terroni-adelaide

Tagliatelle Bolognese

Serves 4

Recipe courtesy of chef Giacomo Pasquini

2 oz (60 g) finely chopped pancetta

2/3 cup (150 mL) olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3/4 lb (375 g) ground beef

1/2 lb (250 g) ground pork

1/4 cup (60 mL) red wine

1 1/4 cups (310 mL) canned San Marzano tomatoes and their juices, crushed

1/2 cup (125 mL) beef stock or broth 

Salt and pepper to taste

1 lb (500 g) store-bought fresh or dried tagliatelle pasta

Freshly grated Parmigiana-Reggiano, for garnish

Add pancetta to a large pot over medium heat, and cook, stirring occasionally, until crisp, about 5 minutes. Add oil if needed. Add onion, carrot and celery and cook, stirring occasionally, until onion softens, about 5 minutes. Crumble in the beef and pork. Cook, breaking up the meat with a wooden spoon, until cooked through, 12 to 15 minutes. Add the red wine, then cook until the wine begins to absorb, about 2 minutes. Add the tomatoes and broth to the pot, and simmer until the flavours infuse and sauce thickens, about 1 hour. Season with salt and pepper. When the sauce is almost ready, cook the pasta in a large pot of boiling salted water until al dente. Drain well. Serve pasta topped with sauce and garnish with cheese, if you like.