Menu Speciality Food Ltd (FKA) IB Food Ltd

Fine Italian ingredients for chefs

Menu Speciality 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.

Duck Stincotto

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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.

Panfried Duck with Spinach

Ingredients for 1 portion:

– 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.

 

 

Rosted duck and pancetta with polenta

Ingredients for 1 portion:

– 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.