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Fine Italian ingredients for chefs

Menu Speciality Food Ltd

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Mediterranean ingredients for discerning chefs

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Sugo all’Isolana

August 19, 2014 by

 A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.

Coralli all’Isolana

Ingredients for 4 portions:

– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.

Tonno all’Isolana

Ingredients for 1 portion:

– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil

Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.

Bruschette all’Isolana

Ingredients for 1 portion:

– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche

Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.

 

Tagged With: aubergines, Bruschetta, coralli, extra pesto oil, fish, isolana sauce, pasta, spinach, tuna

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