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

Miniature Capers

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They may sound like an exotic fruit but the little bud from the caper plant makes an exquisite ingredient in a variety of recipes.
They grow wild around the Mediterranean on rocky and ancient stony ruins, where the tenacious roots burrow deep to suck the moisture that other plants would never find; and the buds are picked before they flower and then either packed in salt or vinegar for preservation.
The miniature capers in delicate white wine vinegar are ideal for that special more refined recipe, the larger capers in salt need rinsing well but are more delicate in flavour not having that slight sharpness to them that the vinegar can give, but can be salty and you may not need to add salt to the recipe – so beware !

Cold Roast Swordfish with Caper, Tuna & Sundried Tomato Cream

Ingredients for 6 portions:

– 1kg Piece of Swordfish
– 2 Garlic Cloves
– 110ml White Wine
– 40ml Extra Virgin Olive Oil
– Salt & Pepper
– 30g Miniature Capers
– 15g Anchovy Fillets in Olive Oil
– 100g Tuna in Olive Oil
– 40g Sundried Tomatoes in oil
– 80g Mayonnaise
– Splash of Lemon Juice

Leave the skin on the swordfish. Make small slits through the skin and push in the slivers of garlic. Place the swordfish, skin side up, in a shallow dish, lightly oiled. Pour over the white wine, season with salt and pepper, drizzle more oil and roast at 190’C for about 40 minutes, basting frequently until slightly cooked through. Leave to cool.
In the meantime, make the cream by blending all the ingredients together until smooth. Taste and adjust seasoning.
To serve, slice the swordfish very thinly, discarding the skin, and arrange on a dish, place the cream to one side. Serve at once.

Marinated Parmesan & Buffalo Mozzarella with Capers, Garlic & Lemon

Ingredients for 4 portions:

– 2 Buffalo Mozzarella
– 150g Piece of Fresh Parmigiano Reggiano
– 40ml Extra Virgin Olive Oil
– 10ml Lemon Juice
– 1 Grated Zest of Lemon
– 1 Garlic Clove Crushed
– 40g Miniature Capers
– 2 Tbs Finely Chopped Parsley
– 200g Mixed Lettuce Leaves
– 2 Tomatoes Finely Diced

Slice the mozzarella and Parmesan, arrange  alternatively on a dish.
Whisk all the other ingredients to make the dressing.
Taste and adjust the seasoning, then spoon over the cheeses and leave to marinate for at least 1 hour.
When ready to serve, place some mixed leaves on a plate, top with the cheeses and some of the dressing. Scatter the diced tomatoes around the plates.
Serve at once.

Spinosini

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The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

 

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano

Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.

Spinosi Pasta

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Spinosi la Creme de la Creme of Dried Egg Pasta Since 1933

The simplicity of its ingredients, extra fine durum wheat flour and whole fresh eggs (minimum 33%), obtained after a vigorous selection, makes Spinosi pasta simple to cook: all you need is lots of salted boiling water. With care lift the edges of the paper and let the pasta slide completely into the water. The skill, pride and enthusiasm in making the pasta, the slow and natural drying process: all these combine to create a pasta with a consistent and unmistakable porosity, a pasta which swells considerably during the very short cooking times. You will appreciate the fine taste and its rich aromas, a boundless passion for the products that will overwhelm.

Spinosi with Prosciutto di Parma and Lemon Rind

Ingredients for 4 portions:

– 250g Spinosi 2000 with Omega 3
– 8 Tbs Tornatore Extra Vergin Olive Oil
– Grated Rind of 1 Lemon (approx. 4g)
– 3 Slices of Parma Ham ( julienne)
– 50g Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of Cooking WaterChef

Put the oil and the Parma Ham ( cut in thin strips) into a frying pan and heat through. Cook the Spinosini in abundant salted water (about 5l) for 2 minutes, drain and pour into the pan.

Add the ladle of the salted boiling water where the pasta was cooked and heat for about 1 minute.

Grate the Lemon over the top, add the freshly grated Parmigiano Reggiano, freshly chopped Parsley and serve at once.

Spinosi with Porcini Mushrooms

Ingredients for 4 portions:

– 250g Spinosi 2000 with Omega 3
– 200g Porcini del Boscaiolo
– 4 Tbs 5 Cheese Cream Sauce
– 4 Tbs Milk
– 8 Tbs Vegetable Stock
– 1 Clove Garlic
– 15g Freshly Chopped Flat Leaf Parsley

Put the Porcini Mushrooms into a frying pan with the crashed Garlic and pan fry for a few minutes.

Add the 5 Cheese sauce and the milk and amalgamate well.

Cook the Spinosini until al dente approximately 2 minutes in abundant salted boiling water. Drain and add the sauce.
Add the stock and heat through for a couple of minutes.

Sprinkle with freshly chopped Parsley and serve at once.