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

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Wild Porcini Mushrooms

August 20, 2014 by

  Once again the season of wild mushrooms is here with heart warming winter dishes using Porcini wild mushrooms (edible boletus). Their distinctive woody flavour blends itself with various recipe ideas and can create wonderful innovative combinations that could otherwise be bland.

Wild Porcini Mushroom Soup

Ingredients for 8 portions:

– 400g Porcini del Boscaiolo
– 28g Fondo Bruno
– 1 Garlic Clove
– 1 Tbs Freshly Chopped Parsley
– Salt and Pepper
– 2 Lt Vegetable Bouillon (22g / 1t water)
– 1 Tbs Flour
– 28g Butter
– 30ml Extra Virgin Olive Oil

Finely chop the onion and garlic and fry gently in the oil and butter until golden and soft, then add the porcini and stir.

Mix the flour with the fondo and a little of the stock until smooth then add to the porcini. Cook for a few minutes then slowly add the remaining stock stirring constantly. As it comes to the boil add the parsley, salt and pepper to taste.

Serve at once. Garnish with warm savoury croutons.
(Please note that if you prefer a more creamery soup, just add a couple of tablespoons of double cream)

 

Quails with Porcini and Truffle

Ingredients for 4 portions:

– 8 Deboned Quails
– 160g Porcini Preparati
– 3 Shallots
– 1 Clove Garlic
– 100ml Extra Virgin Olive Oil
– 30m Dry White Wine
– 50g Tartufata Truffle Paste
– 100g 5 Cheese Sauce
– 100ml Milk
– 1 Tbs Freshly Chopped Parsley
– Salt and Pepper

Finely chop the shallots and garlic, gently fry in a little of the oil until golden and soft.
Chop the porcini and mix with the shallots, add the parsley, salt, and pepper to taste.
Put the remainder of the olive oil in a roasting tin. Take the quails and stuff with the porcini mixture. Seal with a wooden toothpick and place in a tin. Splash with white wine and place in a medium
preheated oven for approximately 15 minutes until cooked. Baste while cooking with the juices in the pan.
In the meantime, place the 5 cheese sauce, milk and truffle paste in a saucepan and slowly melt
until amalgamated into a creamery sauce
consistency.
Remove the quails from the oven. Strain the juices
and add to the sauce. Place a little sauce on the plate, 2 quails on top and serve at once.

Tagged With: cheese sauce, Porcini mushrooms, quails, truffle

Zuppa Rapida

August 15, 2014 by

 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!

Tagged With: fish, soups, vegetables, zuppa rapida

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