Menu Speciality Food Ltd (FKA) IB Food Ltd

Fine Italian ingredients for chefs

Menu Speciality Food Ltd

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

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 Parsley

Cook 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.

 

Porcini Del Boscaiolo

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 Rustic theme for the coming autumn with the distinctive flavours. Porcini mushrooms (edible boletus) adapt themselves wonderfully in the preparation of both traditional and innovative recipes.
The king of the wild mushrooms has its own exceptional flavours that combined with a variety of ingredients stands out and giving that extra special aroma making the dish unique.

All is needed is a few days of rain and nature creates this wonderful funghi.

Pesce in Cartoccio con Porcini
Baked Fish in Parcel with Porcini

Ingredients for 1 portion:

– 1 Whole Fillet of Sea Bream (or John Dory or SeaBass)
– 80g Porcini del Boscaiolo
– 40g Baby Artichokes in Oil & Herbs
– 20g Sundried Tomatoes
– 5g Fish Fumet
– 10ml La Nonna Extra Virgin Olive Oil
– Black Pepper to Taste

In a baking tray line with silver foil and baste with the extra virgin olive oil. Place the Porcini on the foil and the fillet on top. Sprinkle with a little of the fish fumet and freshly ground pepper.
Drizzle some olive oil on top. Place the artichokes and the sundried tomatoes to one side.
Close the foil around the fish so that it looks like a parcel and bake in a preheated hot oven (200’) for approximately 15 minutes until the fillet is cooked.
Remove from the foil and serve at once with the artichokes and sundried tomatoes as a garnish.

 

Gnocchi with Porcini Gratin

Ingredients for 8 portions:

– 1 Bag Gnocchi Powder
– 450g Porcini del Boscaiolo
– 100g 5 Cheese Sauce
– 50ml Milk
– Salt & Pepper to Taste
– 1 Clove Garlic
– Freshly Chopped Parsley
– 50g Freshly Grated Parmesan
– 20g Butter

Prepare the gnocchi as per the instructions on the bag (i.e. mix with 1 litre of cold water and knead to a dough, shape and cut to size one desires).
Heat the porcini with the garlic, salt and pepper to taste. Add some of the freshly chopped parsley.
In another saucepan melt down the 5 cheese sauce with the milk and butter. Cook the gnocchi in salted boiling water until they rise to the top and strain. In a baking dish, that has been buttered, place a layer of the gnocchi, add a few tablespoons of the mushrooms and a little of the 5 cheese sauce. Alternate another layer with the Gnocchi, porcini and cheese sauce. Sprinkle the freshly grated Parmesan on top and Bake in the oven until golden.
Serve at once.

Cocktail of Wild Mushrooms II

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Six Wild Mushrooms including chanterelles, ceps, honey fungus, pholiota mutbalis, sanguinelli and pineroli all cooked in oil and herbs making this medley ideal for all types of recipe preparation.
The following recipes are easy and ideal for any menu not to mention tantalising and light which is extremely popular for the summer.

Wrapped Chicken with Wild Mushrooms

Ingredients for 4 portions:

– 100g Cocktail of 6 Wild Mushrooms
– 225g Butter
– 2 Shallots Finely Chopped
– 8 Large Leaves Savoy Cabbage
– 8 Slices Pancetta (bacon)
– 20g Truffle Paste
– 300ml Chicken Stock
– 1 Glass White Wine
– 4 Chicken Breasts
– Salt & Pepper To Taste

 

Preheat oven to a high heat. Generously butter a roasting dish.
Blanch the cabbage leaves, strain and spread out for use, on buttered silver foil squares. Place 2 slices of pancetta slightly overlapping to cover the green leaves, spread the truffle paste on each then add a knob of butter in the middle and place the chicken on top. Salt and pepper to taste. Carefully fold the greens over the chicken to wrap and roll the foil around to hold. Place in the oven and bake for approximately 20 minutes.
Pan fry the shallots until golden in a little butter, add the stock, white wine and the cocktail of wild mushrooms. Boil and reduce down to make the sauce. Add a little cream if you so desire.
Remove the chicken breasts from the oven, slice diagonally. Pour a little of the wild mushroom sauce on a plate and place the chicken on top.
Serve at once.

John Dory with Wild Mushrooms

Ingredients for 4 portions:

– 400g Cocktail of 6 Wild Mushrooms
– 8 John Dory Fillets (approx.225g for 2)
– 1/2 Lemon Juice
– 85g Butter
– 1 Garlic Clove Chopped
– Flat Leaf Parsley Chopped
– 28g Pine Nuts Slightly Toasted
– 4 Tbs Flour
– 40ml Tornatore Extra Virgin Olive Oil
– 5g Pinch of Fish Fumet
– Salt & Pepper To Taste

Season the flour and coat the fillets of John Dory (St. Pierre fish) lightly.
Mix the extra virgin olive oil with pinch of fish fumet and some freshly ground black pepper.
Brush some of the oil on a baking tin and place the fillets on top, brush the fillets and place under a grill. Carefully remove after a few minutes and turn the fillets over delicately, brush with more oil and place under a grill again to finish cooking and make a crispy brown skin. Meanwhile saute’ the mushrooms in the garlic, butter, chopped parsley, lemon juice, salt and pepper.
Place 2 of the fillets on a plate, pour a little of the wild mushrooms on top and sprinkle some pine nuts. Serve at once.

Sugo all’Isolana

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 A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.

Coralli all’Isolana

Ingredients for 4 portions:

– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.

Tonno all’Isolana

Ingredients for 1 portion:

– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil

Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.

Bruschette all’Isolana

Ingredients for 1 portion:

– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche

Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.

 

Isolana Sauce

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A new ingredient for a traditional flavour! New to iB Food’s range of traditional sauces is Isolana – a tomato based sauce which is richer in colour and taste than conventional tomato based sauces.

Ideal with all varieties of pasta,particularly Rigatoni and Coralli. The sauce is made from fresh tomatoes,Chef sundried tomatoes, capers, anchoviesand a touch of chilli. It also makes agreat accompaniment to strong flavoured fish such as seared tuna steaks or as an ingredient in a wide range of starters such as bruschetta. For a slightly milder sauce, particularly good when used in starters, Isolana can be mixed with creme fraiche. Isolana can also be mixed with mascarpone to create a mouth-watering dip. In future issues we plan to feature your recipe suggestions – so do send them in. Here we have a couple of simple, yet effective serving suggestions for you to try.

Rigatoni All’ Isolana

A pasta starter blending the tantalising tomato sauce with toasted pine nuts.

Serves 4 as a starter

– 400 g Sugo All’Isolana – 250g Rigatoni Pasta – 25g Pine Nuts Prepare the Rigatoni in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana sauce in a frying pan and heat through. Then add I ladle of boiling water to dilute the sauce a little and then simply add pine nuts. Strain the pasta and toss in the sauce.Then serve.

Tonno All’ Isolana

The sauce sets off seared tuna steak beautifully.

For one serving

– 1 Fresh Tuna Steak – 30g Sugo All’Isolana – 20g Creme Fraiche – 100g Steamed Spinach Take one fresh tuna steak, sear and grill. Heat the Isolana sauce with Serve on a bed of freshly steamed baby spinach leaves.

Pesto alla Genovese

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Just a few summer ideas using the Menu’ Pesto alla Genovese.
A very fresh and fragrant ingredient that can be used in a variety of recipe preparations, just a little imagination is required. Pesto has become very popular not only in pasta dishes but in meat, fish and vegetable dishes, infusions. A medley of freshly steamed or stir fried vegetables tossed with a little Pesto and some extra virgin olive oil make a wonderful vegetarian dish.

Just add it to all sorts of recipes and see what happens!

Salmon & Pesto Parcels

Ingredients for 2 portions:

– 28g Pesto
– 75g Fromage Frais
– 2 Sheets Filo Pastry
– 25g Butter (melted)
– 2x125g Salmon Fillets (skinned)
– 50g Cocktail of Wild Mushrooms
– Salt and Pepper
– Salad Leaves (optional)

Mix the pesto with the fromage frais or another soft cheese. Halve each sheet of filo pastry. Layer two pieces of the filo, butter lightly between and on top of the pastry.

Place a salmon fillet in the centre of each pastry rectangle, top with the mushrooms and half of the pesto sauce mixture, then season with salt and pepper. Wrap the pastry around to enclose the fish, brushing most of the remaining butter over the parcels. Place the parcels on a baking sheet.

Cook in the oven at 200’C (400’F) for about 15 minutes or until golden. To serve, open the pastry and spoon in the remaining pesto mixture. Serve accompanied by salad leaves if liked.

Chicken with Pesto & 5 Cheese Sauce

Ingredients for 4 portions:

– 100g Pesto
– 100g 5 Cheese Sauce
– 100ml Milk
– 15g Fresh Basil
– 4 Chicken Breasts with Skin (about 175g each)
– Salt and Pepper

Carefully push 3-4 basil leaves under the skin of each breast.

Place the pesto in a pan with the 5 cheese sauce and milk. Stir over a low heat until amalgamated.

Cook the chicken breasts under a moderate grill for 6-8 minutes on each side or until they are cooked through. Salt + pepper to taste.

Pour the sauce over the chicken and serve.

Pesto alla Genovese II

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 Although Pesto is becoming a generic term for all manners of fresh herbs and nut pastes, the original Ligurian Basil Pesto must still be considered the best.

Pesto is a very versatile ingredient that can be used in many ways and should be utilised in more adventurous recipes.

Baby Squid with Anchovy and Basil

Ingredients for 4 portions:

– 450g Baby Squid
– 3Tbs La Nonna Extra Virgin Olive Oil
– 4 Anchovy Fillets
– 2 Garlic Cloves
– 3 Tbs Flat Leaf Parsley
– 30g Pesto alla Genovese
– Dressed Mixed Lettuce Leaves
Rinse and clean the baby squid.
Warm the extra virgin olive oil, anchovies and the finely crushed garlic. Stir until the anchovies have melted and the garlic sizzles.
Raise the heat and add the squid to cook quickly until it is opaque and golden. Toss in the finely chopped parsley.
Place some dressed salad leaves (in olive oil and balsamic vinegar is nice) on 4 plates and divide the squid between them.
Heat the pesto, add 1 to 2 tablespoons of water to dilute and then pour over the squid.
Serve at once.

Scallops alla Genovese

Ingredients for 1 portion:

– 3 King Scallops
– 150g Mashed Waxy Potatoes
– 30g Pesto all Genovese
– 10ml La Nonna Extra Virgin Olive Oil
– 2 Tbs Fresh Cream
– 1 Tbs Butter

Add the Fresh cream, butter and approximately 20g of the Pesto to the mashed waxy potatoes to create a creamy basil flavoured puree’ and keep warm.
In a frying pan add the extra virgin olive oil until hot add the scallops until cook unitl golden and tender..
Heat the remainder of the pesto with a little water to dilute.
Place the basil puree’ in the centre of the plate, the scallops on top and drizzle the pesto around the plate. Serve at once.

Black Truffle Paste

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A new truffle paste made with truffle essence and trumpet di morts wild mushrooms. A delicate flavour and aroma that works very well in many recipe preparations looking for that extra little touch of truffle.
At this time of year it is especially versatile for the hundreds of canapé’s for Christmas and New Year festivities, adding to other ingredients , on its own, gives that extra special delicacy with hardly any time wasted (or costs involved).

Tagliatelle dello Spazzacamino
(Chimney Sweep’s Tagliatelle)

Ingredients for 4 portions:

– 150g Black Truffle Paste
– 250g Thin Tagliatelle
– 75g Speck Diced
– 1/2 Onion Finely Chopped
– 50g Butter
– 100ml Fresh Cream
– Fresh Marjoran
– Salt & Freshly Gound Pepper
– 50g Freshly Grated Pecorino Romano

Melt the butter in a frying pan, add the finely chopped onion and diced speck with a little fresh marjoram. Cook slowly until the onions are soft.
Add the black truffle paste, cream and a little water from the pasta to get the right consistency.

In the meantime drop the tagliatelle into salted boiling water. They will take approximately 2 minutes to cook al dente.

Strain and add to the sauce. Toss so that the pasta is well coated, sprinkle a little of the pecorino romano cheese and serve at once.

 

Tagliolini Mare e Monti
(Sea and Mountains Tagliolini)

Ingredients for 8 portions:

– 500g Tagliolini
– 100g Black Truffle Paste
– 100g Porcini del Boscaiolo
– 1 Tbs Freshly Chopped Parsleytru
– 100g Fresh Scampi Peeled
– 100ml Single Cream
– 1 Clove Garlic
– 1 Tbs Finely Chopped Onion
– 20g Butter
– 50ml Extra Virgin Olive Oil
– 4 Tbs Freshly Grated Parmesan
– 2/3 Tbs Vegetable Stock

Fry the garlic ad onion in butter and extra virgin olive oil. Add the Scampi, cut into large pieces until golden.

Add the porcini mushrooms, cream, parsley, stock, the black truffle paste and cook until the desired consistency is reached.
Cook the tagliolini in salted boiling water for approximately 1 minute or less, until al dente.

Strain and toss in the sauce. Add the freshly grated parmesan and serve at once.

Orange & Onion Relish

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An interesting and versatile orange and onion relish that lends itself well to lots of recipes. Slightly piquant with a tangy taste it accompanies cheeses superbly, works well in vol-au vents, with smoked fish and meat. Let your imagination run wild!

Crispy Smoked Mackerel Fillets with Orange & Mascarpone Relish

Ingredients for 4 portions:

– 8 Small Smoked Mackerel Fillets
– 4 Tbs Orange & Onion Relish
– 4 Tbs Mascarpone
– 1 Tbs Wholegrain MustardChef
– Mixed Baby Salad Leaves

 

Mix the orange and onion relish with the mascarpone and wholegrain mustard.
Grill the mackerel fillets, serve on bed of baby salad leaves with the orange and mascarpone relish.

Parma Ham Cigars with Green Olive Crostini

Ingredients for 4 portions:

– 8 Slices of Parma Ham
– 4 Tbs Orange & Onion Relish
– 4 Tbs Crème Fraiche
– Wild Rocket
– 2 Slices Bread Toasted
– 8 Tsp Green Olive Paste
– 4 Tbs Grandantipasto

Mix the orange and onion relish with the crème fraiche. Open each slice of parma ham and spread some of the relish inside, add some of the wild rocket leaves and roll into cigars. Cut the toast into 8 little rounds for the crostini and spread the green olive paste on top.
Serve 2 parma ham cigars, 2 crostini and a tablespoon of grandantipasto per portion.

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!