IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

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

Torchietti with an Artichoke Carbonara

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Ingredients:

GRANAROLO Torchietti Pasta

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

Preparation:

Cook the torchietti in salted water until al dente. Drain the artichokes from the oil and cut them in half. Meanwhile, saute in a saucepan the onion with the olive oil; add the artichokes and the bacon, then add the white wine. In a bowl whisk the eggs with the grated Parmesan and season it with pepper and salt. Drain the torchietti and toss them in the pan with the sauce. Remove from the heat and stir in the egg mixture; mix throughly and complete by adding some of the Grancrema Pecorino.

Porcini Del Boscaiolo

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 Rustic theme for the coming autumn with the distinctive flavours. Porcini mushrooms (edible boletus) adapt themselves wonderfully in the preparation of both traditional and innovative recipes.
The king of the wild mushrooms has its own exceptional flavours that combined with a variety of ingredients stands out and giving that extra special aroma making the dish unique.

All is needed is a few days of rain and nature creates this wonderful funghi.

Pesce in Cartoccio con Porcini
Baked Fish in Parcel with Porcini

Ingredients for 1 portion:

– 1 Whole Fillet of Sea Bream (or John Dory or SeaBass)
– 80g Porcini del Boscaiolo
– 40g Baby Artichokes in Oil & Herbs
– 20g Sundried Tomatoes
– 5g Fish Fumet
– 10ml La Nonna Extra Virgin Olive Oil
– Black Pepper to Taste

In a baking tray line with silver foil and baste with the extra virgin olive oil. Place the Porcini on the foil and the fillet on top. Sprinkle with a little of the fish fumet and freshly ground pepper.
Drizzle some olive oil on top. Place the artichokes and the sundried tomatoes to one side.
Close the foil around the fish so that it looks like a parcel and bake in a preheated hot oven (200’) for approximately 15 minutes until the fillet is cooked.
Remove from the foil and serve at once with the artichokes and sundried tomatoes as a garnish.

 

Gnocchi with Porcini Gratin

Ingredients for 8 portions:

– 1 Bag Gnocchi Powder
– 450g Porcini del Boscaiolo
– 100g 5 Cheese Sauce
– 50ml Milk
– Salt & Pepper to Taste
– 1 Clove Garlic
– Freshly Chopped Parsley
– 50g Freshly Grated Parmesan
– 20g Butter

Prepare the gnocchi as per the instructions on the bag (i.e. mix with 1 litre of cold water and knead to a dough, shape and cut to size one desires).
Heat the porcini with the garlic, salt and pepper to taste. Add some of the freshly chopped parsley.
In another saucepan melt down the 5 cheese sauce with the milk and butter. Cook the gnocchi in salted boiling water until they rise to the top and strain. In a baking dish, that has been buttered, place a layer of the gnocchi, add a few tablespoons of the mushrooms and a little of the 5 cheese sauce. Alternate another layer with the Gnocchi, porcini and cheese sauce. Sprinkle the freshly grated Parmesan on top and Bake in the oven until golden.
Serve at once.