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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Another versatile product in the Stincotto range! No more worrying about not using the fresh duck in time, no though duck legs, no shortage of supply. It is delicious, tender, succulant and very very versatile. Duck on the menu is no longer a problem.
– Duck Stincotto
– 150g Fresh Baby Spinach
– 10g Pine Nuts
– 1 Tsp Gold Balsamic Vinegar
– Salt and Pepper to Taste
– Knob of Butter
– Freshly Chopped Thyme and Rosemary
Pan fry the duck leg in butter and the herbs until crispy and heated throughout. Pan fry the baby spinach with the pine nuts and balsamic vinegar. Place on a plate with the duck on top and serve at once.
– Duck Stincotto
– 1 Slice of Pancetta or Unsmoked Streaky Bacon
– Splash of White Wine
– 150g Soft Creamy Polenta with Herbs
– 90g Cipolline in Aceto Balsamico
– Salt and Pepper to Taste
Wrap the duck leg in the pancetta and place in a preheated oven for approx. 10-15 minutes until hot and crispy. A splash of white wine while cooking will enhance the flavours. Make up the quick cook polenta with milk rather than water as it makes it creamy. Place the herbs in the mixture while cooking but be careful not to add too much polenta or it will become too thick. If this happens beat in more milk. A little cream can be added at the end for a richer flavour. Salt and pepper to taste. Caramelise the cipolline in aceto balsamico till they go dark and sweet. Place the polenta on the plate, add the duck leg on top and the onions to one side. Serve at once.
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A ready to use sauce with smoked pancetta (bacon) browned in sunflower seed oil and eggs.
Ideal to serve with spaghetti, bucatini, pizzas and toasts.
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Traditional amatriciana sauce cooked with pieces of smoked and unsmoked pancetta (bacon), chopped tomato, onions and spices. Best served with spaghetti,penne, bucatini, sedanini.