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

Torchietti with an Artichoke Carbonara

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Ingredients:

GRANAROLO Torchietti Pasta

MENU baby artichokes hearts in Oil

MENU Grancrema Pecorino

Smoked bacon cut into cubes

TORNATORE Black Label Single Estate Extra Virgin Olive Oil

6 eggs

Dash of White Wine

100g Parmesan

40g finely chopped Onion

Pepper

Salt

Preparation:

Cook the torchietti in salted water until al dente. Drain the artichokes from the oil and cut them in half. Meanwhile, saute in a saucepan the onion with the olive oil; add the artichokes and the bacon, then add the white wine. In a bowl whisk the eggs with the grated Parmesan and season it with pepper and salt. Drain the torchietti and toss them in the pan with the sauce. Remove from the heat and stir in the egg mixture; mix throughly and complete by adding some of the Grancrema Pecorino.

Black Truffle Paste

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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.

Sundried Tomato Condiment

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 An intense condiment bursting with Mediterranean sunshine. This combination of rich ingredients, sundried tomatoes, anchovies, capers and extra virgin olive oil make this recipe full of flavour and very versatile to use.

Scaloppine al Pesto di Pomodoro

Ingredients for 3 portions:

– 6 Slices (60-70g) Veal Tenderloin
– 4 Tbs Extra Virgin Olive Oil
– 1/2 Tbs Butter
– 1 Tbs Miniature Capers
– 3 Tbs Sundried Tomato Condiment
– Splash of White Wine
– Flour for Dusting
Gently pound the veal slices to a 3mm thickness.

Dust lightly with flour. Heat the olive oil and butter in a wide frying pan and add the veal for a minute.

Add all the other ingredients to the veal and cook through. Adjust the seasoning and serve.

Please note that you can substitute the veal with chicken, pork and fish fillets, the recipe will still work wonderfully.

 

Crostini of Polenta with Sundried Tomato Condiment

Ingredients for 6 to 8 portions:

– 1kg Polenta ( already made up)po
– 150g Sundried Tomato Condiment
– 100g Mascarpone
– 125g Freshly Grated Pecorino Romano

 
The polenta should be about 1cm thick and cut into square or diamonds of 7-8cm.

Heat the char grill pan and when hot add the polenta squares already brushed with extra virgin olive oil.

Cook until the polenta pieces have grill marks on both sides and form a nice crust.

Divide the Sundried tomato condiment between the squares, add a little mascarpone on top of each, sprinkle with the pecorino romano. Put under a hot grill for a few minutes to melt the cheese slightly, remove and serve immediately.