IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs

Artichoke Hearts Sauce 

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A wonderful sauce made with artichoke hearts chopped and cooked in sunflower oil and herbs making a delicious sauce for risottos, pasta, meat and fish dishes, bruschetta and savoury tartes. If one adds lemon juice to keep the colour it can be used on canapé’s. An all season product but especially nice in Spring and Summer.

Tagliatelle in an Artichoke Sauce

Ingredients for 6 portions:

– 500g Dallari Egg Tagliatelle
– 400g Artichoke Heart Sauce
– 50g Butter
– 250ml Cream
– 80g Grated Parmigiano Reggiano Cheese
– 3 Eggs
– Salt and Pepper
– 1tbs Freshly Chopped Parsley
– 1 Clove Garlic

Pan fry the garlic in the butter, then add theChef artichoke heart sauce. Add half the cream and heat slowly. In a bowl beat the eggs with the parmigiano, rest of the cream, salt, pepper and parsley.

Cook the pasta in salted boiling water until al dente.

Strain, toss in the frying pan and stir with the sauce, then add the mixture from the bowl. Amalgamate and serve at once nice and hot.

** Here one could add some panfried pancetta to give more flavour but it not longer is a vegetarian option.

Artichoke Risotto

Ingredients for 10 portions:

– 1kg Vialone Nano Rice
– 810g Artichoke Hearts 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 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 artichoke hearts 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 takes 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!

Pistacchio Pesto

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An interesting and innovative pesto made purely of Pistachio nuts finely chopped and blended with extra virgin olive oil. It is known as the real Sicilian Pesto, full of enticing flavours, ideal as an ingredient for pasta, fish and meat dishes. Nice as part of a vinaigrette with a twist.

Penne al Pistachio

Ingredients for 4 portions:

– 250g Dried Egg Pasta
– 100g 5 Cheese Cream Sauce
– 50ml Milk
– 150g Pistachio Pesto
– Shavings of Parmigiano Reggiano

Cook the Penne pasta in salted boiling water until al dente. In the meantime heat the 5 cheese sauce and milk to form a creamy sauce.
Add the pistachio pesto.
Drain the pasta and toss in the sauce .
Serve at once with shavings of Parmigaino Reggiano.

Rack of Lamb with Pistachio Crust

Ingredients for 2 portions:

– 2×6 bone Racks of Lamb
– 1 Tbs Fresh Thyme
– 3 Tbs Pistachio Pesto
– 1 Tbs Extra Virgin Olive Oil
– 1 Tbs Fresh Breadcrumbs

Pan fry the racks of lamb to seal. Mix all the other ingredients together to form a paste and spread on the 2 racks of lamb.
Roast in a medium oven for approximately 12-15 minutes. Serve at once.

* Variations to the lamb the pistachio crust works wonderfully with Sea Bass fillets, salmon fillets etc.

A nice change in the traditional Beef Wellington using the Pistachio Pesto instead of mushrooms.

Egg Past III

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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.

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.

Four Colours to Go

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Ferrari have developed both their Garganelli and their Strozzapreti pasta in 4 flavours, egg, spinach, tomato and black squid ink, all in one packet. The medley of these flavours is eye catching and exciting. The flavour is delicious and as usual it withholds the “al dente” texture, giving wonderful results.

Here are a couple of recipes that make the colours stand out and the combinations full of taste.

4 Colour Strozzapreti al Pesto

Ingredients for 4 portions:

– 300g 4 Colour Strozzapreti
– 100g Pesto
– 20g Double Cream
– 80g Grilled Peppers
– 80g Sun-blushed Tomatoes
– 50g Shaved Parmigiano Reggiano
Cook the pasta in salted boiling water until al dente.

In the meantime slice the grilled peppers and sun-blushed tomatoes. Place the pesto, cream and little cooking water from the pasta in a pan and heat gently. Drain the pasta when cooked, toss in the pesto sauce and place in nice deep plates. Garnish with the sliced peppers, sun-blushed tomatoes and top with the shaved parmigiano reggiano. Serve at once.

 

4 Colour Garganelli with Prawns &  Sun-blushed Tomatoes

Ingredients for 4 portions:

– 300g 4 Colour Garganelli
– 3 Fresh Tomatoes
– 2 Spring Onions
– 1 Bunch Fresh Coriander
– 200g Large Prawns Cooked
– 100ml La Nonna Extra Virgin Olive Oil
– 80g Sun-blushed Tomatoes

 

Cook the pasta in salted boiling water until al dente. In the meantime blanch the tomatoes to remove the skin, cut into small pieces and deseed.

Cut the sun-blushed tomatoes into slithers.

In a large bowl place the tomatoes, freshly chopped coriander, finely chopped spring onions, cooked prawns and olive oil, season to taste.

When the pasta is cooked, drain and toss into the prawn mix and serve at once.

Delicious hot or cold. If serving as cold salad add a squeeze of fresh lemon juice or dash of condimento morbido aged vinegar.

Potato Gnocchi

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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.