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

Easter 

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A couple of recipes that go down very well during the Easter Season especially for the
Vegetarians. They can be made in advance and reheated to order. Try them they are delicious and winners!

Torta Salata al Cocktail di Funghi e Crema Funghi Tartufata
(wild mushroom and truffle tart)

Ingredients for approx. 6 portions:

– 180g Puff Pastry
– 500g Thick Bechamel (menu’ bechamel preparation is exquisite)
– 200g Truffle Paste
– 200g Cocktail of Wild Mushrooms
– 80g Freshly Grated Parmigiano Reggiano
– 3 Egg Yolks
– Round baking dish approx. 20cm in diameter

Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once
well amalgamated pour into the pastry case and bake in a preheated oven at 170’ for 25 minutes.
Remove from oven and allow to cool.

When ready slice and serve.

Please note that you can make individual tartlets and serve on a bed of dressed salad leaves.
They can be cooked in advance and reheated.

Fagottini con Salsa di Carciofi
(Artichoke parcels)

Ingredients for 6 portions:

– 12 Pancakes (approx 15cm in diameter)
– 300g Artichoke Heart Sauce
– 600g Bechamel (very thick)
– 50g Freshly Grated Parmigiano Reggiano
– 50g Butter
– 12 Parsley Stalks or Chives
– Salt and Pepper to taste

Mix the artichoke sauce with the bechamel and
parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once.

Again these can be baked in individual dishes and served directly from the oven.

Lasagne with a Difference

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With the trends towards to a healthier more mediterranean way of eating, the following recipes have been created using Pesto, Char Grilled Aubergines, Sundried Tomatoes etc.
Easy to do, you can make single portions to order. They look very attractive and pleasing to the eye, not to mention the wonderful flavours.
(A vegetarian solution without too many problems).

Tomato, Goat’s Cheese & Basil Lasagne

Ingredients for 4 portions:

– 250 g Dallari Egg Lasagne
– 500g Pomodorina
– 500g Bechamel
– 60g 5 Cheese Sauce
– 80g Pesto alla Genovese
– 280g Goats Cheese
– 30g Freshly Grated Parmigiano Reggiano

Cook the Lasagne in salted boiling water until al dente. (You can add a drop of extra virgin olive oil to stop the sheets sticking once drained from the water.)
Lay each sheet down separately and cut into 4 inch by 2 inch rectangles. You will need 4 for each
individual serving.

In a small bowl mix together the pesto and the goats cheese. Make up the bechamel (1 litre water to 250g bechamel powder), and add the 5 cheese sauce for flavour. Keep warm. Heat the
pomodorina.

Place a sheet of pasta onto the plate, top with a
spoonful of pomodorina then place over another
sheet. Top with a spoonful of pesto and goats cheese mixture, top with another sheet of pasta, another spoonful of pomodorina and then the last sheet of pasta. Spoon some bechamel over the pasta, sprinkle with parmigiano reggiano and place under a grill until the cheese is brown.
Serve at once

Grilled Aubergine, Sundried Tomatoes & Mascarpone Lasagne

Ingredients for 4 portions:

– 250g Dallari Egg Lasagne
– 600g Pomodorina
– 100g Sundried Tomatoes
– 200g Mascarpone
– 350g Char Grilled Aubergines
– 30g Freshly Grated Parmigiano Reggiano
slightly.

Lay the lasagne rectangle on a plate, place a slice of char grilled aubergine, a pasta sheet of top, ten spoon some of the mascarpone mixture,
a pasta sheet, char grilled aubergine slice, a pasta sheet, and lastly the mascarpone mixture. Top with some freshly grated parmigiano reggiano.
Place under a grill until the cheese browns and serve at once