IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

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

Flavours for the Christmas Festivities

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 Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.
The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual
Roast Turkey….

Risotto alla Campagnola
(Risotto with Ceps and 5 Cheeses)

Ingredients for 6 portions:

– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)

Ingredients for 6 portions:

– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper

Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.

Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.

Serve at once.

Porcini del Boscaiolo II

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 The season for Wild Mushrooms has opened and here are some tasty recipes using the Porcini del Boscaiolo. These ceps are sliced and cooked in their own lovely juices with some herbs, making them ideal for all types of recipe preparations, from pasta to lasagne, to stuffings, and sauces for meat. An excellent vegetarian substitute.

Starter – Risotto with Porcini del Boscaiolo

Ingredients for 6 portions:

– 500g Carnaroli Risotto Rice
– 1/2 Tin Porcini del Boscaiolo (ceps)
-1 Glass Dry White Wine
– 1 Onion, finely chopped
– 1 Handful Flat Leaf Parsley, finely chopped
– 2 Lt Vegetable stock
– 100g Freshly Grated Parmigiano Reggiano
– 3 Tbs Extra Virgin Olive Oil
– Salt and freshly ground Black Pepper
Gently fry the onion in the oil until golden. Add the carnaroli rice and stir until slightly transparent then add a little of the white wine. Keep the stock to one side simmering constantly over a low heat. Add a little stock to the rice and stir constantly. As it absorbs the liquid add more stock a little at a time. When nearly cooked add the rest of the wine, when absorbed add the porcini del boscaiolo wild mushrooms. Salt and pepper to taste.

Once ready, slightly al dente, which takes approx. 30 minutes, add the freshly chopped parsley and parmigiano. Stir and serve at once.

Main course – Quails with Porcini

Ingredients for 6 portions:

– 12 Boned Quails
– 1/2 Tin Porcini del Boscaiolo
– 100g Fresh Breadcrumbs
– 50ml Extra Virgin Olive Oil
– Splash Dry White Wine
– Salt and freshly ground Black Pepper
Mix the porcini with the breadcrumbs and stuff the boned quails. Seal with a tooth pick to keep in the stuffing. Place in a roasting dish with the extra virgin olive oil, salt and pepper, adding the splash of white wine. Roast in a preheated medium oven for approximately 20 minutes until golden and cooked.

 

Accompany with:

Pesto Mash

– 2kg Potatoes Cooked and Mashed
– 100ml Milk
– 100ml Cream
– 200g Pesto alla Genovese

Artichokes & Asparagus

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Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colours of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavours delicate and interesting.

Risotto with Artichokes & Speck

Ingredients for 6 portions:

– 300g Artichoke Heart Sauce
– 1Lt Beef Bouillon
– 60g Speck
– 1 Onion Finely Chopped
– 2Tbs Freshly Chopped Parsley
– 28g Butter
– 30ml Extra Virgin olive oil
– 200ml White Wine
– Salt and Pepper
– 100g Freshly Grated Parmesan
– 500g Vialone Nano rice

Gently fry the onion and speck in the oil and butter until golden. Add the rice and stir until it becomes slightly transparent. Add a little of the white wine.
Keep the stock (22g bouillon to 1 litre of water) in a saucepan constantly simmering over a low heat.
Add some stock to the rice and as it absorbs,
adding more a little at a time. When nearly cooked add the artichoke sauce and the rest of the wine. Salt and pepper to taste.
Once ready (slightly al dente which takes approximately 20 minutes) add the freshly grated parmesan and parsley.
Serve at once.

Tagliolini with asparagus & Herbs

Ingredients for 4 portions:

– 250g Tagliolini
– 250g Asparagus Tip Sauce
– 250ml Double Cream
– 4 Garlic Cloves
– 60g Butter
– Salt and Pepper
– 4 Tbs Freshly Chopped Herbs
(Basil, Parsley, Oregano, thyme)
– 100g Freshly Grated Parmesan
In a pan bring the cream to boil with the whole garlic cloves and simmer until they are soft. Remove from heat and discard the garlic.
Add the herbs, butter, asparagus tip sauce and simmer until it thickens. Salt and pepper to taste.
Cook the tagliolini in salted boiling water for
approximately 30 seconds or until al dente. Drain and toss in the sauce. Add the parmesan cheese. Serve at once.

Flavours for the Christmas Festivities

by

 Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.

The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual

Roast Turkey….

Risotto alla Campagnola
(Risotto with Ceps and 5 Cheeses)

Ingredients for 6 portions:

– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)

Ingredients for 6 portions:

– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper

Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.

Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.

Serve at once.