This food is typical of the south western part of Sardinia, and was imported by Ligurian immigrants coming from the Genoese colony of Tabarka in Tunisia.
Use: Salads and soups.
Datterini Pomodori 410g
Special tomato sauce prepared with fresh pieces of tomato called Datterini,So called for their similarity to dates in terms of sweetness and shape, these tomatoes are delicious and have a wonderful inviting aroma.
Ideal for pasta dishes and for cooking stews and sauces.
Balsamic vinegar
Long known and appreciated for its fine taste, it came to be referred to as ‘balsamic’ thanks to its medicinal qualities. The Estense dukes served it at court. Francesco IV (1779-1846), Duke of Modena, loved to keep a little casket of the precious liquor in his touring coach. Some of the local noble families have managed to pass down from generation to generation personal recipes for the preparation of Balsamic Vinegar, while continuing to feed and produce vinegar that was actually started by their ancestors years ago.
Balsamic Vinegar is a very important ingredient in today’s Mediterranean style of cuisine. It is not just a dressing but used in recipe preparation can make that extra difference to the final dish.
Try it in your recipes and see—Sweet yet Tangy !!!
Strozzapreti al Balsamico
Ingredients for 6 portions:
– 830g Pomodorina
– 300g Strozzapreti
– 30ml Extra Virgin Olive Oil
– 2 Cloves Garlic Finely Chopped
– 2 Tbs Fresh Basil
– 20ml Aggazzotti Gold Balsamic Vinegar
– 75g Butter
– 100g Freshly Grated Parmesan
Fry the garlic in the oil until brown. Add the
pomodorina, season with salt and pepper and the
fresh basil leaves.
Cook the strozzapreti in salted boiling water until
al dente. Drain and return to the saucepan with the
butter. Once melted add the balsamic vinegar and toss over a low heat for a few seconds until the penne are brown in colour.
Add the parmesan and pomodorina sauce.
Stir well and serve at once.
Rabbit in Balsamic Vinegar Onions
Ingredients for 6 portions:
– 1 Rabbit cut in to Pieces
– 830g Baby Onions in Balsamic Vinegar
– 300g Mushrooms in Aseptic
– 40ml La Nonna Extra Virgin Olive Oil
– 4 Tbs Flour
– 4 Tbs Fresh Herbs (Rosemary & Thyme)
– Salt and Pepper
Toss the pieces of rabbit in the flour to lightly coat them. Heat the oil with the herbs and add the rabbit for approximately 10 minutes.
Add the baby onions in balsamic vinegar (including their dressing) and cook slowly for another 20 minutes.
Turn up the heat to reduce the sauce.
Add the mushrooms for the last 5 minutes of cooking. Salt and pepper to taste.
Serve at once.
Vincotto
Vincotto is an elixir, a sweet velvety cooked must from two variety of grapes, Negroamaro and malvasia near, with the subtle overtones of spices, grapes and plums. It is a aged for 4 years in oak barrels and is a completely natural product. It is used as a condiment, mere drops may be drizzled over meats, salads, vegetables, cheeses and even desserts giving them a delicious tang.
Tonnarelli with Ricotta & Orange Vincotto
Ingredients for 4 portions:
– 250g Dallari Tonnarelli
– 200g Fresh Ricotta Cheese
– Freshly Grated Parmigiano Reggiano
– Salt and Pepper
– 2tbs Sweet Orange Vincotto
Cook the Tonnarelli in salted boiling water until al dente. Combine in a large serving bowl the ricotta with a few tablespoons of the pasta cooking liquor, 2 tablespoons of the Sweet Orange Vincotto, plenty of parmigiano reggiano, salt and pepper. Mix well and toss though the Tonnarelli. A little extra virgin olive oil can be added to compliment the flavours and serve at once.
Panna Cotta with Orange Vincotto
Ingredients for 10 portions:
– 750ml Cream
– 750ml Milk
– 210g Panna Cotta
– 3 Oranges
– 3tbs Vincotto
– A little Orange Juice
– Dark Chocolate Shavings
Segment the oranges ( without their skin) and marinate in some juice with the vincotto.
In a saucepan bring to boil the milk and cream, rain in the panna cotta, whisk to dissolve. Bring to a gentle simmer and remove from heat once
boiled. Pour into individual moulds and refrigerate for a few hours till set. Turn out the panna cotta into plates, place some orange segments on
top, drizzle the juice around and top with some dark chocolate shavings.
Serve at once.
Artichokes & Asparagus
Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colours of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavours delicate and interesting.
Risotto with Artichokes & Speck
Ingredients for 6 portions:
– 300g Artichoke Heart Sauce
– 1Lt Beef Bouillon
– 60g Speck
– 1 Onion Finely Chopped
– 2Tbs Freshly Chopped Parsley
– 28g Butter
– 30ml Extra Virgin olive oil
– 200ml White Wine
– Salt and Pepper
– 100g Freshly Grated Parmesan
– 500g Vialone Nano rice
Gently fry the onion and speck in the oil and butter until golden. Add the rice and stir until it becomes slightly transparent. Add a little of the white wine.
Keep the stock (22g bouillon to 1 litre of water) in a saucepan constantly simmering over a low heat.
Add some stock to the rice and as it absorbs,
adding more a little at a time. When nearly cooked add the artichoke sauce and the rest of the wine. Salt and pepper to taste.
Once ready (slightly al dente which takes approximately 20 minutes) add the freshly grated parmesan and parsley.
Serve at once.
Tagliolini with asparagus & Herbs
Ingredients for 4 portions:
– 250g Tagliolini
– 250g Asparagus Tip Sauce
– 250ml Double Cream
– 4 Garlic Cloves
– 60g Butter
– Salt and Pepper
– 4 Tbs Freshly Chopped Herbs
(Basil, Parsley, Oregano, thyme)
– 100g Freshly Grated Parmesan
In a pan bring the cream to boil with the whole garlic cloves and simmer until they are soft. Remove from heat and discard the garlic.
Add the herbs, butter, asparagus tip sauce and simmer until it thickens. Salt and pepper to taste.
Cook the tagliolini in salted boiling water for
approximately 30 seconds or until al dente. Drain and toss in the sauce. Add the parmesan cheese. Serve at once.
Sugo all’Isolana
A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.
Coralli all’Isolana
Ingredients for 4 portions:
– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.
Tonno all’Isolana
Ingredients for 1 portion:
– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil
Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.
Bruschette all’Isolana
Ingredients for 1 portion:
– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche
Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.
Isolana Sauce
A new ingredient for a traditional flavour! New to iB Food’s range of traditional sauces is Isolana – a tomato based sauce which is richer in colour and taste than conventional tomato based sauces.
Ideal with all varieties of pasta,particularly Rigatoni and Coralli. The sauce is made from fresh tomatoes,Chef sundried tomatoes, capers, anchoviesand a touch of chilli. It also makes agreat accompaniment to strong flavoured fish such as seared tuna steaks or as an ingredient in a wide range of starters such as bruschetta. For a slightly milder sauce, particularly good when used in starters, Isolana can be mixed with creme fraiche. Isolana can also be mixed with mascarpone to create a mouth-watering dip. In future issues we plan to feature your recipe suggestions – so do send them in. Here we have a couple of simple, yet effective serving suggestions for you to try.
Rigatoni All’ Isolana
A pasta starter blending the tantalising tomato sauce with toasted pine nuts.
Serves 4 as a starter
– 400 g Sugo All’Isolana – 250g Rigatoni Pasta – 25g Pine Nuts Prepare the Rigatoni in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana sauce in a frying pan and heat through. Then add I ladle of boiling water to dilute the sauce a little and then simply add pine nuts. Strain the pasta and toss in the sauce.Then serve.
Tonno All’ Isolana
The sauce sets off seared tuna steak beautifully.
For one serving
– 1 Fresh Tuna Steak – 30g Sugo All’Isolana – 20g Creme Fraiche – 100g Steamed Spinach Take one fresh tuna steak, sear and grill. Heat the Isolana sauce with Serve on a bed of freshly steamed baby spinach leaves.
Black Truffle Paste
A new truffle paste made with truffle essence and trumpet di morts wild mushrooms. A delicate flavour and aroma that works very well in many recipe preparations looking for that extra little touch of truffle.
At this time of year it is especially versatile for the hundreds of canapé’s for Christmas and New Year festivities, adding to other ingredients , on its own, gives that extra special delicacy with hardly any time wasted (or costs involved).
Tagliatelle dello Spazzacamino
(Chimney Sweep’s Tagliatelle)
Ingredients for 4 portions:
– 150g Black Truffle Paste
– 250g Thin Tagliatelle
– 75g Speck Diced
– 1/2 Onion Finely Chopped
– 50g Butter
– 100ml Fresh Cream
– Fresh Marjoran
– Salt & Freshly Gound Pepper
– 50g Freshly Grated Pecorino Romano
Melt the butter in a frying pan, add the finely chopped onion and diced speck with a little fresh marjoram. Cook slowly until the onions are soft.
Add the black truffle paste, cream and a little water from the pasta to get the right consistency.
In the meantime drop the tagliatelle into salted boiling water. They will take approximately 2 minutes to cook al dente.
Strain and add to the sauce. Toss so that the pasta is well coated, sprinkle a little of the pecorino romano cheese and serve at once.
Tagliolini Mare e Monti
(Sea and Mountains Tagliolini)
Ingredients for 8 portions:
– 500g Tagliolini
– 100g Black Truffle Paste
– 100g Porcini del Boscaiolo
– 1 Tbs Freshly Chopped Parsleytru
– 100g Fresh Scampi Peeled
– 100ml Single Cream
– 1 Clove Garlic
– 1 Tbs Finely Chopped Onion
– 20g Butter
– 50ml Extra Virgin Olive Oil
– 4 Tbs Freshly Grated Parmesan
– 2/3 Tbs Vegetable Stock
Fry the garlic ad onion in butter and extra virgin olive oil. Add the Scampi, cut into large pieces until golden.
Add the porcini mushrooms, cream, parsley, stock, the black truffle paste and cook until the desired consistency is reached.
Cook the tagliolini in salted boiling water for approximately 1 minute or less, until al dente.
Strain and toss in the sauce. Add the freshly grated parmesan and serve at once.
Walnut Sauce
As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).
Coralli in a Walnut & Rosemary Pesto
Ingredients for 4 portions:
– 250g Coralli
– 3 tbs Fresh Rosemary
– 120g Walnut Sauce
– 60g 5 Cheese Sauce
– 100 ml Milk
In a blender add the fresh rosemary to the walnut sauce. Cook the pasta in salted boiling water till al dente. Just before straining the pasta add a little of the cooking liquor to the walnut sauce, 5 cheese sauce and milk that has been slowly heating through for a creamy consistency.
Drain the pasta and toss in the sauce.
Serve at once.
Maccheroni al Pettine with Walnut & Mushrooms Sauce
Ingredients for 4 portions:
– 250g Maccheroni al Pettine
– 200g Cocktail of Wild Mushrooms
– 1 Clove Garlic
– Freshly Chopped Flat Leaf Parsley
– 100 Walnut Sauce
– 50g 5 Cheese Sauce ( an option)
– 100g Milk
– Salt and Pepper to taste
Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.
Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.
Wild Boar Sauce
A new and exciting delicious game sauce of wild boar cooked in barolo wine – tender and succulant . Ideal for many dishes from rustic pasta dishes to making a wonderful wild game lasagne.
Pasta in a Wild Boar Sauce Served Between Rondells of Puff Pastry
Ingredients for 3 portions
– 6 x 120 cm Circles of Thin Puff Pastry
– 25g Chopped Pine Kernels
– Egg Wash for Pastry
– 300g Miniature Garganelli Cooked Al Dente
– 100g Mange Touts Cut Into Strips
Sauce
– 2 Cloves of Garlic Finely Chopped
– 25g Shallots Finely Chopped
– 1 Large Orange Zest and Juice (100ml)
– 25ml La Nonna Extra Virgin Olive Oil
– 150 ml Dry White Wine
– Pinch of Saffron
– 200g Wild Boar Sauce
– 50g Walnut Sauce
– 100ml Double Cream
– Salt and Freshly Ground Pepper
Pre cook the miniature garganelli in salted boiling water. When al dente , strain and toss in a little olive oil.
Place 3 circles of puff pastry on a baking sheet, use a fork to prick the surface of the pastry, restricting it from rising. Brush with the egg wash and bake.
The remaining 3 circles require only a brushing of egg wash topped with a sprinkle of chopped pine kernels.
On baking they will rise, just cook to a golden brown and allow to dry out a little in a cooler oven.
Gently sweat the garlic, shallots and zest of the orange in the olive oil without colouring. Add the white wine, simmer for 5 minutes then add the orange juice. Bring back to boil and simmer for a further 4-5 minutes. Stir in the wild boar sauce, walnut sauce and cream. Taste for seasoning.
Heat sufficient sauce in a pan, add the mange-touts, miniature garganelli and stir until hot.
Warm up the pastry discs.
To serve, place a tube ring (60cm high), a little bigger than the pastry disc, into the centre of
a hot plate, arrange a pastry disc on the bottom. Put a portion of pasta on the pastry, level
off and firm in.
Ensuring everything remains hot, top with a second layer of pastry and pasta, finishing
with the final layer of pastry. Carefully remove the tube ring, pour the remaining wild boar
sauce around the pasta dish, garnish and serve.
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