Ingredients:
MENU baby artichokes hearts in Oil
MENU Grancrema Pecorino
Smoked bacon cut into cubes
TORNATORE Black Label Single Estate Extra Virgin Olive Oil
6 eggs
Dash of White Wine
100g Parmesan
40g finely chopped Onion
Pepper
Salt
Menu Speciality Food Ltd (FKA) IB Food Ltd
Fine Italian ingredients for chefs
Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs
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MENU baby artichokes hearts in Oil
MENU Grancrema Pecorino
Smoked bacon cut into cubes
TORNATORE Black Label Single Estate Extra Virgin Olive Oil
6 eggs
Dash of White Wine
100g Parmesan
40g finely chopped Onion
Pepper
Salt
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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….
– 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)
– 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.
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With Summer here at last, the wonderful lively colours and flavoursome ingredients in exciting recipe preparations can tantalise your customers, looking for those Mediterranean dishes that are so inviting and tasty.
Char grilled vegetables, miniature capers, yellowfin tuna and delicate artichokes are just some of the ingredients utilised in the following recipes that remind your customers of their fun holidays abroad that they do not want to forget in a hurry !
– 800g Char Grilled Peppers
– 40g Fresh Bread Crumbs
– 2 Cloves of Garlic Crushes
– 1 Tbs Freshly Chopped Parsley
– 10g Anchovy Fillets
– 20g Miniature Capers
– Freshly Ground Black Pepper
Drain the char grilled peppers from their olive oil. Strain the olive oil and keep for other recipes,
vinaigrettes etc. Mix the rest of the ingredients into a nice stuffing consistency.
Lay the peppers flat with the internal side facing upwards. Spread a little of the mixture in each of the peppers, roll closed and use a toothpick to hold them together.
Place in an oven proof dish, sprinkle with a little of the olive oil from the peppers and place under the grill for a few minutes. The option is to sprinkle some mozzarella on top before placing under the grill.
Sprinkle some freshly chopped parsley and serve at once. Can be served warm or cold.
(Please note that the above recipe can be varied by using the char grilled aubergines instead or doing both).
– 800g Yellowfin Tuna Fillets
– 350g Baby Artichoke Hearts
– 2 Cloves Garlic Crushed
– 1/2 Glass of White Wine
– 10g Anchovy Fillets
– 20ml Lemon Juice
– 30ml Extra Virgin Olive Oil
– 20g Miniature Capers
– Freshly Ground Black Pepper
– 1 Tbs Freshly Chopped Parsley
– Mixed Lettuce Leaves
Strain the tuna and the baby artichokes of their oil.
Lightly brown the garlic in the olive oil, add the tuna and the anchovy fillets. Deglaze with the white wine. Add the freshly ground pepper, lemon juice and miniature capers.Remove from heat, add the artichokes and freshly chopped parsley and toss delicately. Serve on a bed of lettuce.
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Crunchy chopped fresh vegetables (plus artichokes, button mushrooms, olives, and capers) in vinegar and sunflower oil.
Perfect for hors d’oeuvres, rice salads, pasta salads, seafood salads, and side dishes.
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Artichokes with stems, prepared with olive oil, sunflower oil, white wine, parsley, and herbs.
Ideal as a side dish and for preparing tasty hors d’oeuvres.