Artichokes chopped into quarters “au naturel”.
Use: for all uses in kitchen.
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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Use: For all uses in the kitchen.
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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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Grilled artichokes with olive oil, sunflower oil, and salt. These artichokes are grilled in the traditional manner and seasoned with parsley and garlic.
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Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colors of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavors delicate and interesting.
– 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.
– 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.
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Small, top quality artichokes, left whole or cut in two. Stripped of the hard leaves and sautéed with oil, garlic, parsley and a splash of vinegar. The whole artichokes are mainly recommended for use as a starter or side dish, and the split artichokes for pizzas, panini, sandwiches and tarts. If you want to savour them a different way, drain off the oil, dip in flour, then egg, then breadcrumbs. Fry in a generous amount of hot oil and you get a tasty morsel for a starter or aperitif.
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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.
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Quartered artichokes preserved in sunflower seed oil.
Ideal as a starter and in salads and on pizzas.
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Medium-sized whole artichokes processed according to the traditional home cooking, preserved in sunflower seed oil.
Ideal as an appetizer.
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Large artichokes with their stems, cooked in olive oil, sunflower seed oil, white wine, parsley and herbs. They are prepared using fresh artichokes.
Use: For side dishes (excellent if cooked au gratin or fried), and appetizers.