IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

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

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.

Pumpkin Sauce

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  Pumpkin, soft and sweet, warm and inviting in colour, is one of the most versatile vegetables that has never been used to its fullest due to the laborious task in preparing the flesh for use.
Menu’ has done all the hard work and has left us with a puree’ of pumpkin that can be used in numerous ways from savoury to sweet recipes. With a little imagination wonderful Mediterranean and International dishes can be created.
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Pumpkin Risotto

Ingredients for 10 portion:

– 430g Pumpkin Sauce
– 22g Buon Brodo (makes 1lt Veg. Stock)
– 1 kg Vialone Nano Rice
– 2 Onions Finely Chopped
– 60 ml La Nonna Extra Virgin Olive Oil
– Salt & Pepper
– 150g Walnut Sauce
– 100g 5 Cheese Sauce
– 2 Glasses Dry White Wine
– 100g Freshly Grated Parmigiano Reggiano

Gently fry the onions until golden, add the rice to toast slightly and got transparent. Add a little wine and then slowly add the vegetable stock, a little at a time as the rice absorbs the liquid.
Half way through cooking, when the rice is still slightly hard, add the pumpkin sauce, walnut sauce and the 5 cheese sauce. Salt and pepper to taste.
Add the remainder of the wine.
Slowly finish the cooking the risotto until well
amalgamated and al dente. Add the parmigiano reggiano stir and leave to rest for a few minutes then serve.
You can trickle a little extra virgin olive oil on the portion of risotto that you are serving.
Please note, that if you are preparing the risotto in advance, after you have added the ingredients and the rice is still slightly hard, remove from heat and cool down quickly. Place in the refrigerator until
required. When ready to use, take the portion
required and finish off with the remainder of the stock and serve at once. This procedure allows you to serve a risotto in 5 minutes rather than keeping the customer waiting with excellent
results.

Pumpkin and Potato Gnocchi in a Tomato Sauce

Ingredients for 10 portions:

– 700g Gnocchi Powder
– 430g Pumpkin Sauce
– 1 Lt Water
– Salt & Pepper
– 600g Pomodorina
– 100g 5 Cheese Sauce

 

Mix the powdered Gnocchi with the pumpkin sauce and water. Knead well into a dough making sure there are no lumps. (Add a little flour if the dough is slightly wet). Roll out into long sausages and cut into 1/2 inch cubes.

Prepare the pomodorina with the 5 Cheese sauce and leave to one side. Add the salt and pepper to taste. Drop the gnocchi into salted boiling water. As soon as they rise to the top, remove with a strainer and toss in the sauce. Serve at once.

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.

 

Radicchio Sauce

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A wonderful delicate ingredient made with Italian Radicchio Trevigiano cooked in olive oil, white wine, onion, butter, salt and a touch of balsamic vinegar. The latest trend/ flavour served in a risotto or pasta dish sweeping the restaurants in Italy.

Risotto al Radicchio

Ingredients for 10 portions:

– 1kg Vialone Nano Rice
– 800g Radicchio 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 a 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 radicchio 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 take 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’!

Gnocchi al Radicchio

Ingredients for 2 portions:

– 500g Gnocchi
– 200g Radicchio Sauce
– 50g 5 Cheese Sauce
– 80g Walnut Sauce
– 100ml Milk

 

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.

 

Pumpkin Puree

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Some other delicious ideas for pumpkin dishes that are delectable, delicious, finger licking, want some more recipes.

Pumpkin Souffle with 5 Cheese Sauce & Balsamic Vinegar

Ingredients for 8 portions:

– 1000g Menu` Pumpkin Puree`
– 4 Whole Eggs
– 200g Single Cream
– 50g Grated Parmigiano Reggiano
– 150g White Bread (Crusts Removed)
– Salt and Pepper to Taste
– Freshly Grated Nutmeg to Taste

For the sauce:

– 450g 5 Cheese Sauce
– 450ml Milk
30ml Aggazzotti Gold Label Balsamic Vinegar (or you can use the traditional)

Butter and flour the souffle` dishes.

In a mixer blend all the ingredients until they become an amalgamated dense creamy mix. Fill the souffle` dishes to three quarters and cook in the oven in a bain-marie for approximately 40 minutes at 180’. Melt the 5 cheese sauce with the milk, pour a little on each dish, add the cooked souffle` then drizzle some balsamic vinegar around and serve.

Tagliatelle with Pumpkin and Rucola

Ingredients for 4 portions:

– 250g Dallari Tagliatelle
– 1 Small Bunch Wild Rucola (Rocket)
– 300g Pumpkin Puree`
– 100ml Single Cream
– Salt and Black Pepper
– 100g Freshly Grated Parmigiano Reggiano
Heat the pumpkin sauce with the single cream, salt and freshly ground black pepper and parmigiano reggiano to get a nice creamy sauce.
Cook the egg tagliatelle in salted boiling water until al dente. Drain and toss in the sauce, adding the rucola torn into pieces. Serve at once.