IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

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

Wild Boar Sauce 

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A new and exciting delicious game sauce of wild boar cooked in barolo wine – tender and succulant . Ideal for many dishes from rustic pasta dishes to making a wonderful wild game lasagne.

Pasta in a Wild Boar Sauce Served Between Rondells of Puff Pastry

Ingredients for 3 portions

– 6 x 120 cm Circles of Thin Puff Pastry
– 25g Chopped Pine Kernels
– Egg Wash for Pastry
– 300g Miniature Garganelli Cooked Al Dente
– 100g Mange Touts Cut Into Strips

Sauce

– 2 Cloves of Garlic Finely Chopped
– 25g Shallots Finely Chopped
– 1 Large Orange Zest and Juice (100ml)
– 25ml La Nonna Extra Virgin Olive Oil
– 150 ml Dry White Wine
– Pinch of Saffron
– 200g Wild Boar Sauce
– 50g Walnut Sauce
– 100ml Double Cream
– Salt and Freshly Ground Pepper

Pre cook the miniature garganelli in salted boiling water. When al dente , strain and toss in a little olive oil.
Place 3 circles of puff pastry on a baking sheet, use a fork to prick the surface of the pastry, restricting it from rising. Brush with the egg wash and bake.
The remaining 3 circles require only a brushing of egg wash topped with a sprinkle of chopped pine kernels.
On baking they will rise, just cook to a golden brown and allow to dry out a little in a cooler oven.

Gently sweat the garlic, shallots and zest of the orange in the olive oil without colouring. Add the white wine, simmer for 5 minutes then add the orange juice. Bring back to boil and simmer for a further 4-5 minutes. Stir in the wild boar sauce, walnut sauce and cream. Taste for seasoning.

Heat sufficient sauce in a pan, add the mange-touts, miniature garganelli and stir until hot.
Warm up the pastry discs.

To serve, place a tube ring (60cm high), a little bigger than the pastry disc, into the centre of
a hot plate, arrange a pastry disc on the bottom. Put a portion of pasta on the pastry, level
off and firm in.
Ensuring everything remains hot, top with a second layer of pastry and pasta, finishing
with the final layer of pastry. Carefully remove the tube ring, pour the remaining wild boar
sauce around the pasta dish, garnish and serve.

 

Walnut Sauce

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As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).

Coralli in a Walnut & Rosemary Pesto

Ingredients for 4 portions:

– 250g Coralli
– 3 tbs Fresh Rosemary
– 120g Walnut Sauce
– 60g 5 Cheese Sauce
– 100 ml Milk
In a blender add the fresh rosemary to the walnut sauce. Cook the pasta in salted boiling water till al dente. Just before straining the pasta add a little of the cooking liquor to the walnut sauce, 5 cheese sauce and milk that has been slowly heating through for a creamy consistency.

Drain the pasta and toss in the sauce.
Serve at once.

 

Maccheroni al Pettine with Walnut &  Mushrooms Sauce

Ingredients for 4 portions:

– 250g Maccheroni al Pettine
– 200g Cocktail of Wild Mushrooms
– 1 Clove Garlic
– Freshly Chopped Flat Leaf Parsley
– 100 Walnut Sauce
– 50g 5 Cheese Sauce ( an option)
– 100g Milk
– Salt and Pepper to taste

Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.

Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.

 

Artichoke Hearts Sauce 

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A wonderful sauce made with artichoke hearts chopped and cooked in sunflower oil and herbs making a delicious sauce for risottos, pasta, meat and fish dishes, bruschetta and savoury tartes. If one adds lemon juice to keep the colour it can be used on canapé’s. An all season product but especially nice in Spring and Summer.

Tagliatelle in an Artichoke Sauce

Ingredients for 6 portions:

– 500g Dallari Egg Tagliatelle
– 400g Artichoke Heart Sauce
– 50g Butter
– 250ml Cream
– 80g Grated Parmigiano Reggiano Cheese
– 3 Eggs
– Salt and Pepper
– 1tbs Freshly Chopped Parsley
– 1 Clove Garlic

Pan fry the garlic in the butter, then add theChef artichoke heart sauce. Add half the cream and heat slowly. In a bowl beat the eggs with the parmigiano, rest of the cream, salt, pepper and parsley.

Cook the pasta in salted boiling water until al dente.

Strain, toss in the frying pan and stir with the sauce, then add the mixture from the bowl. Amalgamate and serve at once nice and hot.

** Here one could add some panfried pancetta to give more flavour but it not longer is a vegetarian option.

Artichoke Risotto

Ingredients for 10 portions:

– 1kg Vialone Nano Rice
– 810g Artichoke Hearts Sauce
– 150g 5 Cheese Sauce
– 50g Butter
– 60g Freshly Grated Parmigiano Reggiano
– 150ml White Wine
– 1 Finely Chopped Onion
– 44g Buon Brodo ( Vegetable Bouillon)
(making 2 litres of vegetable stock)

Fry the onion in butter until golden, add the vialone nano rice and stir for a few minutes. Add the white wine and let it evaporate over a low heat, then pour the stock a little at time allowing the rice to slowly absorb the liquid until cooked “Al Dente”.

The stock must always be kept on the stove so that it remains constantly hot. After 20 minutes, add the artichoke hearts sauce, 5 cheese sauce, freshly grated parmigiano reggiano, and continue to cook adding the stock when required, stirring constantly.

( The secret in achieving a wonderful risotto is never to saturate the rice with stock to the point of boiling in the liquid, it must slowly absorb a little at a time).

With this special rice, it takes approximately 30 minutes to have the risotto nearly cooked as the vialone nano remains “al dente”. Once the risotto has reached this stage, remove from heat and place in a large baking tray so that it can cool down very quickly. Once cool place in a refrigerator until required. To reheat the risotto, place the portion required in a saucepan adding a little boiling vegetable stock and stirring constantly until ready, approximately 5 minutes. Et voila!

Pistacchio Pesto

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An interesting and innovative pesto made purely of Pistachio nuts finely chopped and blended with extra virgin olive oil. It is known as the real Sicilian Pesto, full of enticing flavours, ideal as an ingredient for pasta, fish and meat dishes. Nice as part of a vinaigrette with a twist.

Penne al Pistachio

Ingredients for 4 portions:

– 250g Dried Egg Pasta
– 100g 5 Cheese Cream Sauce
– 50ml Milk
– 150g Pistachio Pesto
– Shavings of Parmigiano Reggiano

Cook the Penne pasta in salted boiling water until al dente. In the meantime heat the 5 cheese sauce and milk to form a creamy sauce.
Add the pistachio pesto.
Drain the pasta and toss in the sauce .
Serve at once with shavings of Parmigaino Reggiano.

Rack of Lamb with Pistachio Crust

Ingredients for 2 portions:

– 2×6 bone Racks of Lamb
– 1 Tbs Fresh Thyme
– 3 Tbs Pistachio Pesto
– 1 Tbs Extra Virgin Olive Oil
– 1 Tbs Fresh Breadcrumbs

Pan fry the racks of lamb to seal. Mix all the other ingredients together to form a paste and spread on the 2 racks of lamb.
Roast in a medium oven for approximately 12-15 minutes. Serve at once.

* Variations to the lamb the pistachio crust works wonderfully with Sea Bass fillets, salmon fillets etc.

A nice change in the traditional Beef Wellington using the Pistachio Pesto instead of mushrooms.

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.

Pasta all’Uovo II

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We have available the Fusili Tricolore – spirals and the Torchietti Tricolore – the more unusual shape. Both products have the same traditional characteristics of egg pasta :-
It grows considerably during cooking, so you need less per portion, becoming more cost effective. (The secret for good results is using a lot of water to cook the pasta in).
It remains better al dente which makes it excellent for long serving hours, reheating and
salads. (Just toss in a little olive oil when strained and until ready to use).
And don’t forget it really does taste home-made, (in this case the tomato flavour comes through and so does the spinach)!!!

Mediterranean Fusili

Ingredients for 6 portions:

– 500g Fusili Tricolore
– 50g Black Olive Paste
– 400g Arrabbiata Sauce
– 50g Sundried Tomatoes
– 40ml Extra Virgin Olive Oil
– 1 Small Onion Finely Chopped
– 1 Clove Garlic Crushed
– 28g Fresh Parmigiano Reggiano
– Freshly Chopped Parsley

Cook the fusili tricolore in boiling salted water until al dente.
Fry the onion and garlic until golden in the olive oil.
Add the arrabbiata, chopped sundried tomatoes, the black olive paste and a little of the water from the pasta to amalgamate the sauce.
Add the fusili and toss in the parmigiano reggiano.
Sprinkle with the parsley and serve at once.

Colourful Torchietti

Ingredients for 6 portions:

– 500g Torchietti Tricolore
– 200g 5 Cheese Sauce
– 100g Pesto
– 200ml Milk
– 100ml Cream
– 28g Butter

Cook the torchietti tricolore in boiling salted water until al dente.
In a frying pan melt the butter and the 5 cheese sauce, stir in the milk and cream, and lastly add the pesto for that little extra touch of basil flavour and colour.
Once the sauce is well amalgamated, stir in the torchietti and serve at once.

Potato Gnocchi

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A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves
First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk
Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.

Egg Past III

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The long delicate egg pasta comes in many forms from very thing tagliolini to the large frappe. They combine very easily with a variety of sauces. Here we have tried to give some fresh ideas that are delicious and enjoyed by all.

Tagliolini Fantasia

Ingredients for 4 portions:

– 240g Dallari Thin Tagliatelle 36
– 120g 5 Cheese Sauce
– 60ml Milk
– 100g Porcini del Boscaiolo
– 50g Parmigiano Reggiano
– 5 Slices Ham
– Freshly Chopped Flat Leaf Parsley
– Knob of Butter

Pan fry the ham cut into slithers in the butter, then add the porcini, the 5 cheese sauce, milk and little of salted water where the pasta is cooking.

Cook the pasta in salted boiling water till al dente.

Strain and toss in the sauce adding the parmigiano reggiano and parsley. Serve at once.

Frappe with Salmon and Rucola

Ingredients for 4 portions:

– 250g Dallari Frappe (Pappardelle)
– 200g Salmon Sauce
– 50ml Cream
– 1 Small Bunch Wild Rocket
– Handful of Diced Tomatoes

Heat the salmon sauce with the cream. Cook the frappe in salted boiling water until al dente, strain and toss in the salmon sauce, add the wild rocket and the diced tomatoes. Pan fry quickly on a very high heat and serve at once.

Spinosini

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The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

 

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano
Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook
for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.