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

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

Char Grilled Salads

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The following recipes were tested by ourselves one day while experimenting with the char grilled range of vegetables, and we found that these dishes were extremely popular and of course gave ideas for more exciting vegetarian dishes without actually emphasising this.

Char grilling is the path of the future trend to a healthier way of eating, while serving delicious recipes that are mouth-watering and leave the customer thinking “I’ll Come Back Again For More !”

Warm Aubergine and Goats Cheese Salad

Ingredients for 1 portion:

– 2 Slices Char Grilled Aubergines
– 2 Slices Goats Cheese
– 2 Sundried Tomatoes
– 30g Mixed Lettuce Leaves
– 20ml Extra Virgin Olive Oil
– 5ml Aggazzotti Balsamic Vinegar
– Salt and Pepper

Lay the round char grilled aubergine slices on a baking tray, place the goats cheese slices on top. Finely slice the sundried tomatoes and sprinkle on top. Place under a grill to heat through and lightly melt the goats cheese.

Toss the mixed lettuce leaves in the extra virgin olive oil and balsamic vinegar, salt and pepper to taste.

Place the mixed dressed leaves on a plate top with the aubergine and goats cheese and serve at once.

Char Grilled Peppers and Aubergine Salad

Ingredients for 4 portions:

– 400g Char Grilled Peppers
– 400g Char Grilled Aubergines
– 5 Tbs Extra Virgin Olive Oil
– 10g Miniature Capers
– 2 Garlic Cloves
– 2 Tbs Fresh Thyme Leaves
– 15ml Aggazzotti Balsamic Vinegar
– Salt and Pepper
– Crusty Hot Bread to Serve

Strip the leaves off the thyme. Peel the garlic and cut into wafer-thin slices.

Choose an oven proof dish that can be brought to the table and brush it with the oil. Lay alternating slices of char grilled aubergine and peppers in rows like overlapping playing cards to fill the dish.
Season the layer with salt and pepper, scatter some thyme leaves, garlic and miniature capers. Drizzle some more of the oil over the top and place under a hot grill until the top is nicely browned.
Mix the remaining oil with the balsamic vinegar.

Dress the surface with it, and serve with warm crusty bread.