IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs

Sundried Tomato Condiment

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 An intense condiment bursting with Mediterranean sunshine. This combination of rich ingredients, sundried tomatoes, anchovies, capers and extra virgin olive oil make this recipe full of flavour and very versatile to use.

Scaloppine al Pesto di Pomodoro

Ingredients for 3 portions:

– 6 Slices (60-70g) Veal Tenderloin
– 4 Tbs Extra Virgin Olive Oil
– 1/2 Tbs Butter
– 1 Tbs Miniature Capers
– 3 Tbs Sundried Tomato Condiment
– Splash of White Wine
– Flour for Dusting
Gently pound the veal slices to a 3mm thickness.

Dust lightly with flour. Heat the olive oil and butter in a wide frying pan and add the veal for a minute.

Add all the other ingredients to the veal and cook through. Adjust the seasoning and serve.

Please note that you can substitute the veal with chicken, pork and fish fillets, the recipe will still work wonderfully.

 

Crostini of Polenta with Sundried Tomato Condiment

Ingredients for 6 to 8 portions:

– 1kg Polenta ( already made up)po
– 150g Sundried Tomato Condiment
– 100g Mascarpone
– 125g Freshly Grated Pecorino Romano

 
The polenta should be about 1cm thick and cut into square or diamonds of 7-8cm.

Heat the char grill pan and when hot add the polenta squares already brushed with extra virgin olive oil.

Cook until the polenta pieces have grill marks on both sides and form a nice crust.

Divide the Sundried tomato condiment between the squares, add a little mascarpone on top of each, sprinkle with the pecorino romano. Put under a hot grill for a few minutes to melt the cheese slightly, remove and serve immediately.

Polenta Not

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 Polenta is a granulated form of maize meal that was and is a staple ingredient in Italian
cuisine. It can be served hot, cold, creamy or sliced and grilled. Once cooked is highly
Versatile. The flavour, texture, and colour of polenta improves whatever it is added to, it turns a short crust pastry yellow and crumbly to pancakes that become tastier. It is a stable
ingredient in South American cooking not to mention South African recipes too.

Polenta and Wild Mushroom Cakes Served with a Cream of Funghi Sauce and
Stuffed Char Grilled Peppers

INGREDIENTS FOR APPROX 10 PORTIONS:

1.Polenta and Wild Mushroom Cakes

– 450ml Milk
– 150g Polenta
– 25g Butter
– 50g Onion Finely Diced
– 2 Garlic Cloves
– Salt and Fresh Ground Pepper
– 2 Eggs
– 75ml Whipping Cream
– 50g Freshly Grated Parmesan
– 300g Cocktail of 6 Mushrooms

2.Chargrilled Stuffed Peppers

– 550g 10 Even Sized Char Grilled Peppers
– 125g Tuna Fish in Olive Oil
– 50ml Double Cream
– 25g Miniature Capers
– Seasoned Flour

3.Sauce

– 150ml Dry White Wine
– 50g White Truffle Paste
– 75g Pomodorina
– 200ml Whipping Cream
– 100g Cream of 5 Cheese Sauce
– 25g Butter
– Chopped Chives
– 100g Cocktail of 6 Wild Mushrooms

METHOD

Bring the milk to boil, rain in the polenta, cook out for 4-5 minutes until a thick paste is formed and allow to cool.
Fry the onions and garlic in the butter and add them to the polenta, cool a little then stir in the eggs, cream and half of the parmesan cheese. Season to taste.
Butter a baking dish, 3-5cm x 20cm x 50cm deep. Arrange a layer of the cocktail of wild mushrooms on the bottom of the dish, cover with the polenta mix, sprinkle with the remaining cheese and bake in a moderately hot oven for 3-4 minutes.
Remove and allow to cool.
Cut the polenta into into 10 even portions, transfer the portions required to a buttered baking tray, reheat for 8-10 minutes in a moderately hot oven just before ready to serve.
Meanwhile, make up the wild funghi sauce by reducing the white wine by half in a saucepan , add the truffle paste, pomodorina sauce and whipping cream. Bring to the boil and simmer for 2-3 minutes. Finish by adding the 5 cheese sauce and butter. Keep to one side until ready.
To make the sausages , combine the drained tuna fish, double cream, miniature capers and a little seasoning.
Drain 10 even sized char grilled peppers, pat dry on absorbent paper. Place equal amounts of the filling inside each pepper and mould around the tuna stuffing.
To seal, roll in the cling film to form a sausage, twist the ends to shape. Chill in the refrigerator. When required, dip in seasoned flour and Pan fry until golden. (The sausages can be served as an appetiser on their own on a medley of salad leaves.
To serve, pour a little sauce on the plate.
Place the pre-heated polenta and funghi portion in the centre, top with a char grilled pepper and tuna sausage, sprinkle with chopped chives and garnish with additional cocktail of 6 wild mushrooms.

Zuppa Rapida

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 Zuppa Rapida made with a variety of pulses, beans and grains from orzo, lentils, black-eyed beans, tiny white haricot beans to peas. It is a wonderful array of colours and flavours, various textures that work in harmony with a short cooking time, no soaking is required.

Zuppa Rapida

Ingredients for 6 portions:

– 400g Le Marmore Zuppa Rapida
– 1lt Vegetable Bouillon Made Up
– 1 Onion Finely Chopped
– 3 Carrots Finely Chopped
– 3 Celery Sticks Finely Chopped
– 2 Garlic Cloves Crushed
– 3 Potatoes Finely Diced
– 3 Tbs Pesto alla Genovese
– Salt & Pepper to TasteChef
Saute’ in saucepan the garlic, onion, carrots, celery.

Then add the Zuppa Rapida, potatoes and the vegetable bouillon. Cook for about 20 minutes.

Season and add the pesto towards the end.

If it needs more bouillon add a little at a time as this soup should not be too liquid.

Serve with wonderful slices of toasted bread that can be rubbed with garlic as an option.

Grilled Cod Fillet on Medley of Beans

Ingredients for 6 portions:

– 150g x 6 Fresh Cod Fillets
– 200g Antichi Sapori Zuppa Rapida
– 1/2 Lt Vegetable Bouillon Made Up
– 1 Onion Finely Chopped
– 2 Carrots Diced
– 2 Celery Sticks Diced
– 1 Garlic Clove Crushed
– Touch of Chilli Paste

 

Saute’ in a saucepan the garlic, onion, carrots, celery. Then add the zuppa rapida and the vegetable bouillon.

Cook for about 25 minutes until cooked and to a nice consistency as a side dish. If it needs more liquid add as you go along as it needs to absorb it like a risotto.

You can add the chilli to give it more flavour of fresh herbs. Grill the cod fillets and serve on a bed of this bean mixture.

Wonderful and colourful, not to mention tasty!

Umbrian Lentils 

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These wonderful small lentils have different colour taints, are soft and
flavoursome in taste and are immediately ready for cooking even without
having to soak them in water beforehand.

Bruschetta and Lentils

Ingredients for 6 portions:

– 6 Slices Bruschetta bread
– 2 Garlic Cloves
– 4 Tbs La Nonna Extra Virgin Olive Oil
– 150g Le Marmore Umbrian Lentils
– 150g Sunblushed Tomatoes Chopped
– Salt & Pepper to Taste

Cook the lentils in salted water with a garlic clove for about 35 minutes, drain and toss with the extra virgin olive oil, chopped up
sunblushed tomatoes and miniature capers. Salt and pepper to taste.

Toast the bruschetta slices, rub with the other garlic clove and put the
lentils on top.
Serve hot.

Lamponi alla Catalana

Ingredients for 6 portions:

– 400g Le Marmore Umbrian Lentils
– 2 Cloves Garlic
– 1 Celery Stalk
– 6 Italian Pork Sausages
– 300g Pomodorina
– 1/2 tsp Chilli Paste (optional)
– Salt & Pepper to Taste
– Flat Leaf Parsley Chopped
Boil the lentils in salted water for about 35 minutes with the garlic
clove and celery stick. Remove from heat while still firm and drain. Pan
fry 1 clove of garlic crushed and add the sausages.
Brown for a few minutes, add the pomodorina and chilli ( this is
optional).
Cook until the sausages are cooked through.

Finally add the lentils and a glass of hot water to cook on a low heat
for about 10 minutes, add water if necessary.
Salt and pepper to taste and serve hot with lovely crusty bread.

Capers & Caper Berries

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The caper plant grows on rocky areas and runs around the Mediterranean. As soon as it starts to flower the capers or buds as they are really known, need to be picked before they wilt, otherwise they then grown into the caper berries. These are now the seed pods that are slightly larger and a little sweeter.
Capers can be preserved in salt or vinegar and the berries usually in the latter. They can be used in a variety of recipes, scattered over salads, in sauces, in meat and fish dishes and as a delicious garnish.

Salmon with Capers

Ingredients for 2 portions:

– 400g Salmon Fillets (2)
– 30g Miniature Capers
– 40ml Aggazzotti Balsamic Vinegar
– 100g Butter
– Flat Leaf Parsley
– 6 Caper Berries

Melt half of the butter over a medium heat and add the salmon fillets, skin side down until they turn golden and crispy. Then turn them over until just cooked and remove from the pan.
Wipe the pan clean and add the rest of the butter
until frothy. Add the balsamic vinegar, miniature
Capers and parsley for a few minutes.
Pour the sauce over the salmon and serve at once with a few caper berries as a garnish.

Frappe ai Carciofi
Frappe with artichokes

Ingredients for 4 portions:

– 250g Frappe
– 250g Artichoke Heart Sauce
– 30g Miniature Capers
– 1 Shallot Finely Chopped
– 6 Anchovy Fillets in Olive Oil
– 50ml Extra Virgin Olive Oil
– Salt & Pepper
– Flat Leaf ParsleyCook the Frappe (which are large wavy dried egg tagliatelle) in salted boiling water until al dente.

In the meantime in a frying pan add the oil and cook the shallot until golden. Over a low heat, stir in the
anchovies until dissolved, add the artichoke sauce and miniature capers. Salt and pepper to taste. Add the pasta to the sauce, sprinkle with some flat leaf parsley, toss and serve at once.

Fish

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If you have a party of 8, here is a suggestion based on fish for their menu using fresh and interesting ingredients, giving a twist of the unusual to the recipes. These recipes are ideal for vegetarians that like to eat fish. A colourful starter and main course that will tempt anyone.

Starter – Conchiglioni stuffed with Tuna and Wild Fennel

Ingredients for 8 portions:

– 24 Large Shells cooked
– 4 Fresh Tuna steaks
– 10 Tbs Wild Fennel Condiment
– 20 Tbs Pomodorina Tomato Sauce
– Extra Virgin Olive Oil for drizzling

Poach the Tuna steaks, flake and mix with the wild fennel condiment. Use this to fill the precooked shells of pasta.

Place the pomodorina on the base of a plate, top with the stuffed shells and bake in an oven for about 5 minutes till heated through.

Drizzle some extra virgin olive oil all round and serve at once.

 

Main Course – Salmon with Olives, Tomato & Pesto Vinaigrette

Ingredients for 8 portions:

– 8 Salmon Fillets (approx. 180g each)
– 180g Black Olive Paste
– 100g Fresh Breadcrumbs
– 15 Tbs Extra Virgin Olive Oil
– 3 Tbs Balsamic Vinegar (gold cap)
– 6 Tbs Pesto alla Genovese
– 4 Tomatoes finely diced

Cut the salmon fillets horizontally. Mix the black olive paste with the breadcrumbs and spread in between the fillets, making a sandwich. Wrap it loosely in foil and bake for 10-15 minutes in a medium preheated oven.

In the meantime, whisk the extra virgin olive oil, balsamic vinegar, and pesto to make a dressing, then add the diced tomatoes.

Serve the salmon with the dressing drizzled around it.
Accompany with:
Baby Potatoes (charlottes)

– 2 kg Baby Potatoes (charlottes)
– 1 Tin Baby Artichoke Hearts In Oil and Herbs

Easter

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A couple of recipes that go down very well during the Easter Season especially for the Vegetarians. They can be made in advance and reheated to order. Try them they are delicious and winners!

Torta Salata al Cocktail di Funghi e Crema Funghi Tartufata (wild mushroom and truffle tart)

Ingredients for approx. 6 portions:

– 180g Puff Pastry – 500g Thick Bechamel (menu’ bechamel preparation is exquisite) – 200g Truffle Paste – 200g Cocktail of Wild Mushrooms – 80g Freshly Grated Parmigiano Reggiano – 3 Egg Yolks – Round baking dish approx. 20cm in diameter Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once well amalgamated pour into the pastry case and bake in a preheated oven at 170’ for 25 minutes. Remove from oven and allow to cool. When ready slice and serve. Please note that you can make individual tartlets and serve on a bed of dressed salad leaves. They can be cooked in advance and reheated.

Fagottini con Salsa di Carciofi (Artichoke parcels)

Ingredients for 6 portions:

– 12 Pancakes (approx 15cm in diameter) – 300g Artichoke Heart Sauce – 600g Bechamel (very thick) – 50g Freshly Grated Parmigiano Reggiano – 50g Butter – 12 Parsley Stalks or Chives – Salt and Pepper to taste Mix the artichoke sauce with the bechamel and parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once. Again these can be baked in individual dishes and served directly from the oven.

Lasagne with a Difference

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With the trends towards to a healthier more mediterranean way of eating, the following recipes have been created using Pesto, Char Grilled Aubergines, Sundried Tomatoes etc.
Easy to do, you can make single portions to order. They look very attractive and pleasing to the eye, not to mention the wonderful flavours.
(A vegetarian solution without too many problems).

Tomato, Goat’s Cheese & Basil Lasagne

Ingredients for 4 portions:

– 250 g Dallari Egg Lasagne
– 500g Pomodorina
– 500g Bechamel
– 60g 5 Cheese Sauce
– 80g Pesto alla Genovese
– 280g Goats Cheese
– 30g Freshly Grated Parmigiano Reggiano

Cook the Lasagne in salted boiling water until al dente. (You can add a drop of extra virgin olive oil to stop the sheets sticking once drained from the water.)
Lay each sheet down separately and cut into 4 inch by 2 inch rectangles. You will need 4 for each
individual serving.

In a small bowl mix together the pesto and the goats cheese. Make up the bechamel (1 litre water to 250g bechamel powder), and add the 5 cheese sauce for flavour. Keep warm. Heat the
pomodorina.

Place a sheet of pasta onto the plate, top with a
spoonful of pomodorina then place over another
sheet. Top with a spoonful of pesto and goats cheese mixture, top with another sheet of pasta, another spoonful of pomodorina and then the last sheet of pasta. Spoon some bechamel over the pasta, sprinkle with parmigiano reggiano and place under a grill until the cheese is brown.
Serve at once

Grilled Aubergine, Sundried Tomatoes & Mascarpone Lasagne

Ingredients for 4 portions:

– 250g Dallari Egg Lasagne
– 600g Pomodorina
– 100g Sundried Tomatoes
– 200g Mascarpone
– 350g Char Grilled Aubergines
– 30g Freshly Grated Parmigiano Reggiano
slightly.

Lay the lasagne rectangle on a plate, place a slice of char grilled aubergine, a pasta sheet of top, ten spoon some of the mascarpone mixture,
a pasta sheet, char grilled aubergine slice, a pasta sheet, and lastly the mascarpone mixture. Top with some freshly grated parmigiano reggiano.
Place under a grill until the cheese browns and serve at once

Pomodorina

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Pomodorina is an exceptional concasse of tomatoes, herbs and oil with flavour and body that very little can beat.
Made with fresh tomatoes picked from the crème de la crème of crops during the peak of the season, pomodorina can be used as a base to make sauces, canapé’s, soups, whatever the immagination creates. Small diced tomatoes make it an authentic home made concasse that tastes and looks homemade. Once you have tried it you will never turn back again !

Penne al Finocchio e Pomodoro
Penne in a Fennel & tomato sauce

Ingredients for 6 portions:

– 500g Ferrari Penne
– 2 Fennel Bulbs
– 500g Pomodorina
– 20ml Extra Virgin Olive Oil
– Salt & Pepper
– 60g Freshly Grated Parmigiano Reggiano
Drop the Penne in salted boilingwater until cooked al dente.
In the meantime thinly slice the fennel and pan fry in the extra virgin olive oil for a few minutes. Add the pomodorina, salt and pepper.
Toss the pasta in the sauce, add the parmesan and serve at once.

Coda di Rospo al Sole
Monkfish in a pink sauce

Ingredients for 6 portions:

– 6 Monkfish Steaks
– 600g Pomodorina
– 200g Mascarpone
– 80g Sundried Tomatoes in Olive Oil
– 2 Cloves Garlic Crushed
– 10g Freshly Chopped Parsley
– 30ml Extra Virgin Olive Oil
– Salt & Pepper
– Seasoned Flour for Coating
Pan fry the garlic and parsley in the olive oil for a few minutes until golden. Place the monkfish in the seasoned flour to coat then add to the hot oil.
In another plan slowly heat the pomodorina and mascarpone until well amalgamated. Chop the
sundried tomatoes and add to the sauce. Salt and pepper to taste.
Once the monkfish is golden add the sauce until the fish is cooked to perfection and still moist. A splash of white wine can enhance the dish but an option. Serve at once.

Summer Is Here!

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With Summer here at last, the wonderful lively colours and flavoursome ingredients in exciting recipe preparations can tantalise your customers, looking for those Mediterranean dishes that are so inviting and tasty.
Char grilled vegetables, miniature capers, yellowfin tuna and delicate artichokes are just some of the ingredients utilised in the following recipes that remind your customers of their fun holidays abroad that they do not want to forget in a hurry !

Stuffed Char Grilled Peppers

Ingredients for 6 portions:

– 800g Char Grilled Peppers
– 40g Fresh Bread Crumbs
– 2 Cloves of Garlic Crushes
– 1 Tbs Freshly Chopped Parsley
– 10g Anchovy Fillets
– 20g Miniature Capers
– Freshly Ground Black Pepper

Drain the char grilled peppers from their olive oil. Strain the olive oil and keep for other recipes,
vinaigrettes etc. Mix the rest of the ingredients into a nice stuffing consistency.
Lay the peppers flat with the internal side facing upwards. Spread a little of the mixture in each of the peppers, roll closed and use a toothpick to hold them together.
Place in an oven proof dish, sprinkle with a little of the olive oil from the peppers and place under the grill for a few minutes. The option is to sprinkle some mozzarella on top before placing under the grill.
Sprinkle some freshly chopped parsley and serve at once. Can be served warm or cold.
(Please note that the above recipe can be varied by using the char grilled aubergines instead or doing both).

 

Tuna and Artichokes Salad

Ingredients for 8 portions:

– 800g Yellowfin Tuna Fillets
– 350g Baby Artichoke Hearts
– 2 Cloves Garlic Crushed
– 1/2 Glass of White Wine
– 10g Anchovy Fillets
– 20ml Lemon Juice
– 30ml Extra Virgin Olive Oil
– 20g Miniature Capers
– Freshly Ground Black Pepper
– 1 Tbs Freshly Chopped Parsley
– Mixed Lettuce Leaves

Strain the tuna and the baby artichokes of their oil.
Lightly brown the garlic in the olive oil, add the tuna and the anchovy fillets. Deglaze with the white wine. Add the freshly ground pepper, lemon juice and miniature capers.Remove from heat, add the artichokes and freshly chopped parsley and toss delicately. Serve on a bed of lettuce.