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

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    • Artichokes (carciofi)
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Capers & Caper Berries

August 7, 2014 by

The caper plant grows on rocky areas and runs around the Mediterranean. As soon as it starts to flower the capers or buds as they are really known, need to be picked before they wilt, otherwise they then grown into the caper berries. These are now the seed pods that are slightly larger and a little sweeter.
Capers can be preserved in salt or vinegar and the berries usually in the latter. They can be used in a variety of recipes, scattered over salads, in sauces, in meat and fish dishes and as a delicious garnish.

Salmon with Capers

Ingredients for 2 portions:

– 400g Salmon Fillets (2)
– 30g Miniature Capers
– 40ml Aggazzotti Balsamic Vinegar
– 100g Butter
– Flat Leaf Parsley
– 6 Caper Berries

Melt half of the butter over a medium heat and add the salmon fillets, skin side down until they turn golden and crispy. Then turn them over until just cooked and remove from the pan.
Wipe the pan clean and add the rest of the butter
until frothy. Add the balsamic vinegar, miniature
Capers and parsley for a few minutes.
Pour the sauce over the salmon and serve at once with a few caper berries as a garnish.

Frappe ai Carciofi
Frappe with artichokes

Ingredients for 4 portions:

– 250g Frappe
– 250g Artichoke Heart Sauce
– 30g Miniature Capers
– 1 Shallot Finely Chopped
– 6 Anchovy Fillets in Olive Oil
– 50ml Extra Virgin Olive Oil
– Salt & Pepper
– Flat Leaf ParsleyCook the Frappe (which are large wavy dried egg tagliatelle) in salted boiling water until al dente.

In the meantime in a frying pan add the oil and cook the shallot until golden. Over a low heat, stir in the
anchovies until dissolved, add the artichoke sauce and miniature capers. Salt and pepper to taste. Add the pasta to the sauce, sprinkle with some flat leaf parsley, toss and serve at once.

Tagged With: anchovies, anchovy, artichoke sauce, capers, Frappe, salmon

Egg Past III

August 7, 2014 by

The long delicate egg pasta comes in many forms from very thing tagliolini to the large frappe. They combine very easily with a variety of sauces. Here we have tried to give some fresh ideas that are delicious and enjoyed by all.

Tagliolini Fantasia

Ingredients for 4 portions:

– 240g Dallari Thin Tagliatelle 36
– 120g 5 Cheese Sauce
– 60ml Milk
– 100g Porcini del Boscaiolo
– 50g Parmigiano Reggiano
– 5 Slices Ham
– Freshly Chopped Flat Leaf Parsley
– Knob of Butter

Pan fry the ham cut into slithers in the butter, then add the porcini, the 5 cheese sauce, milk and little of salted water where the pasta is cooking.

Cook the pasta in salted boiling water till al dente.

Strain and toss in the sauce adding the parmigiano reggiano and parsley. Serve at once.

Frappe with Salmon and Rucola

Ingredients for 4 portions:

– 250g Dallari Frappe (Pappardelle)
– 200g Salmon Sauce
– 50ml Cream
– 1 Small Bunch Wild Rocket
– Handful of Diced Tomatoes

Heat the salmon sauce with the cream. Cook the frappe in salted boiling water until al dente, strain and toss in the salmon sauce, add the wild rocket and the diced tomatoes. Pan fry quickly on a very high heat and serve at once.

Tagged With: cheese sauce, cream, diced tomatoes, Frappe, ham, parmigiano reggiano, pasta, Porcini mushrooms, salmon sauce, Tagliatelle

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