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

Porcini Del Boscaiolo

by

 Rustic theme for the coming autumn with the distinctive flavours. Porcini mushrooms (edible boletus) adapt themselves wonderfully in the preparation of both traditional and innovative recipes.
The king of the wild mushrooms has its own exceptional flavours that combined with a variety of ingredients stands out and giving that extra special aroma making the dish unique.

All is needed is a few days of rain and nature creates this wonderful funghi.

Pesce in Cartoccio con Porcini
Baked Fish in Parcel with Porcini

Ingredients for 1 portion:

– 1 Whole Fillet of Sea Bream (or John Dory or SeaBass)
– 80g Porcini del Boscaiolo
– 40g Baby Artichokes in Oil & Herbs
– 20g Sundried Tomatoes
– 5g Fish Fumet
– 10ml La Nonna Extra Virgin Olive Oil
– Black Pepper to Taste

In a baking tray line with silver foil and baste with the extra virgin olive oil. Place the Porcini on the foil and the fillet on top. Sprinkle with a little of the fish fumet and freshly ground pepper.
Drizzle some olive oil on top. Place the artichokes and the sundried tomatoes to one side.
Close the foil around the fish so that it looks like a parcel and bake in a preheated hot oven (200’) for approximately 15 minutes until the fillet is cooked.
Remove from the foil and serve at once with the artichokes and sundried tomatoes as a garnish.

 

Gnocchi with Porcini Gratin

Ingredients for 8 portions:

– 1 Bag Gnocchi Powder
– 450g Porcini del Boscaiolo
– 100g 5 Cheese Sauce
– 50ml Milk
– Salt & Pepper to Taste
– 1 Clove Garlic
– Freshly Chopped Parsley
– 50g Freshly Grated Parmesan
– 20g Butter

Prepare the gnocchi as per the instructions on the bag (i.e. mix with 1 litre of cold water and knead to a dough, shape and cut to size one desires).
Heat the porcini with the garlic, salt and pepper to taste. Add some of the freshly chopped parsley.
In another saucepan melt down the 5 cheese sauce with the milk and butter. Cook the gnocchi in salted boiling water until they rise to the top and strain. In a baking dish, that has been buttered, place a layer of the gnocchi, add a few tablespoons of the mushrooms and a little of the 5 cheese sauce. Alternate another layer with the Gnocchi, porcini and cheese sauce. Sprinkle the freshly grated Parmesan on top and Bake in the oven until golden.
Serve at once.

Pumpkin Sauce

by

  Pumpkin, soft and sweet, warm and inviting in colour, is one of the most versatile vegetables that has never been used to its fullest due to the laborious task in preparing the flesh for use.
Menu’ has done all the hard work and has left us with a puree’ of pumpkin that can be used in numerous ways from savoury to sweet recipes. With a little imagination wonderful Mediterranean and International dishes can be created.
.

Pumpkin Risotto

Ingredients for 10 portion:

– 430g Pumpkin Sauce
– 22g Buon Brodo (makes 1lt Veg. Stock)
– 1 kg Vialone Nano Rice
– 2 Onions Finely Chopped
– 60 ml La Nonna Extra Virgin Olive Oil
– Salt & Pepper
– 150g Walnut Sauce
– 100g 5 Cheese Sauce
– 2 Glasses Dry White Wine
– 100g Freshly Grated Parmigiano Reggiano

Gently fry the onions until golden, add the rice to toast slightly and got transparent. Add a little wine and then slowly add the vegetable stock, a little at a time as the rice absorbs the liquid.
Half way through cooking, when the rice is still slightly hard, add the pumpkin sauce, walnut sauce and the 5 cheese sauce. Salt and pepper to taste.
Add the remainder of the wine.
Slowly finish the cooking the risotto until well
amalgamated and al dente. Add the parmigiano reggiano stir and leave to rest for a few minutes then serve.
You can trickle a little extra virgin olive oil on the portion of risotto that you are serving.
Please note, that if you are preparing the risotto in advance, after you have added the ingredients and the rice is still slightly hard, remove from heat and cool down quickly. Place in the refrigerator until
required. When ready to use, take the portion
required and finish off with the remainder of the stock and serve at once. This procedure allows you to serve a risotto in 5 minutes rather than keeping the customer waiting with excellent
results.

Pumpkin and Potato Gnocchi in a Tomato Sauce

Ingredients for 10 portions:

– 700g Gnocchi Powder
– 430g Pumpkin Sauce
– 1 Lt Water
– Salt & Pepper
– 600g Pomodorina
– 100g 5 Cheese Sauce

 

Mix the powdered Gnocchi with the pumpkin sauce and water. Knead well into a dough making sure there are no lumps. (Add a little flour if the dough is slightly wet). Roll out into long sausages and cut into 1/2 inch cubes.

Prepare the pomodorina with the 5 Cheese sauce and leave to one side. Add the salt and pepper to taste. Drop the gnocchi into salted boiling water. As soon as they rise to the top, remove with a strainer and toss in the sauce. Serve at once.

Radicchio Sauce

by

A wonderful delicate ingredient made with Italian Radicchio Trevigiano cooked in olive oil, white wine, onion, butter, salt and a touch of balsamic vinegar. The latest trend/ flavour served in a risotto or pasta dish sweeping the restaurants in Italy.

Risotto al Radicchio

Ingredients for 10 portions:

– 1kg Vialone Nano Rice
– 800g Radicchio Sauce
– 150g 5 Cheese Sauce
– 50g Butter
– 60g Freshly Grated Parmigiano Reggiano
– 150ml White Wine
– 1 Finely Chopped Onion
– 44g Buon Brodo (Vegetable Bouillon)
(making 2 litres of vegetable stock)

Fry the onion in butter until golden, add the vialone nano rice and stir for a few minutes. Add the white wine and let it evaporate over a low heat, then pour the stock a little at a time allowing the rice to slowly absorb the liquid until cooked “Al Dente”.
The stock must always be kept on the stove so that it remains constantly hot.
After 20 minutes, add the radicchio sauce, 5 cheese sauce, freshly grated parmigiano reggiano, and continue to cook adding the stock when
required , stirring constantly. (The secret in
achieving a wonderful risotto is never to saturate the rice with stock to the point of boiling in the
liquid, it must slowly absorb a little at a time).
With this special rice, it take approximately 30
minutes to have the risotto nearly cooked as the vialone nano remains “al dente”. Once the risotto has reached this stage, remove from heat and place in a large baking tray so that it can cool down very quickly.
Once cool place in a refrigerator until required.
To reheat the risotto, place the portion required in a saucepan adding a little boiling vegetable stock and stirring constantly until ready, approximately 5
minutes.
Et Voila’!

Gnocchi al Radicchio

Ingredients for 2 portions:

– 500g Gnocchi
– 200g Radicchio Sauce
– 50g 5 Cheese Sauce
– 80g Walnut Sauce
– 100ml Milk

 

Potato Gnocchi

by

A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves
First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk
Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.

Potato Gnocchi

by

A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves
First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk

Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.

 

Potato Gnocchi

by

A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves

First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk

Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.