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

Summer Is Here!

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With Summer here at last, the wonderful lively colours and flavoursome ingredients in exciting recipe preparations can tantalise your customers, looking for those Mediterranean dishes that are so inviting and tasty.
Char grilled vegetables, miniature capers, yellowfin tuna and delicate artichokes are just some of the ingredients utilised in the following recipes that remind your customers of their fun holidays abroad that they do not want to forget in a hurry !

Stuffed Char Grilled Peppers

Ingredients for 6 portions:

– 800g Char Grilled Peppers
– 40g Fresh Bread Crumbs
– 2 Cloves of Garlic Crushes
– 1 Tbs Freshly Chopped Parsley
– 10g Anchovy Fillets
– 20g Miniature Capers
– Freshly Ground Black Pepper

Drain the char grilled peppers from their olive oil. Strain the olive oil and keep for other recipes,
vinaigrettes etc. Mix the rest of the ingredients into a nice stuffing consistency.
Lay the peppers flat with the internal side facing upwards. Spread a little of the mixture in each of the peppers, roll closed and use a toothpick to hold them together.
Place in an oven proof dish, sprinkle with a little of the olive oil from the peppers and place under the grill for a few minutes. The option is to sprinkle some mozzarella on top before placing under the grill.
Sprinkle some freshly chopped parsley and serve at once. Can be served warm or cold.
(Please note that the above recipe can be varied by using the char grilled aubergines instead or doing both).

 

Tuna and Artichokes Salad

Ingredients for 8 portions:

– 800g Yellowfin Tuna Fillets
– 350g Baby Artichoke Hearts
– 2 Cloves Garlic Crushed
– 1/2 Glass of White Wine
– 10g Anchovy Fillets
– 20ml Lemon Juice
– 30ml Extra Virgin Olive Oil
– 20g Miniature Capers
– Freshly Ground Black Pepper
– 1 Tbs Freshly Chopped Parsley
– Mixed Lettuce Leaves

Strain the tuna and the baby artichokes of their oil.
Lightly brown the garlic in the olive oil, add the tuna and the anchovy fillets. Deglaze with the white wine. Add the freshly ground pepper, lemon juice and miniature capers.Remove from heat, add the artichokes and freshly chopped parsley and toss delicately. Serve on a bed of lettuce.

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.

Vegetables with a Difference

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There is a great tendency towards vegetarian food, more healthy orientated.
They will be a hit on your menu!

Mediterranean Crepes

Ingredients for 5 portions:

– 250g Crepes Mix
– 350g Char grilled Aubergines
– 350g Zingara Sauce
– 200g Cream of Asparagus
– 25g Freshly Grated Parmesan
– 1 Tbs Finely chopped Mixed Herbs
– Salt and Pepper

First make the crepes mixing with 500ml water and a touch of salt. Oil the base of a crepe pan, heat and then add a spoonful of the mixture. Tip the pan all around so that the batter makes a thin circle approximately 4 inches in diameter. Remove once done and continue till the batter is finished. This should make approximately 20 pancakes. Keep the pancakes to one side.

Lightly oil a round oven proof dish and place one pancake inside it. Assemble, alternating with the different fillings, starting with a layer of zingara first, pancake, slice of char grilled aubergine, pancake, then a thin layer of cream of asparagus and lastly the pancake. Cover with foil and bake for  approximately 10 minutes until hot.

Turn out into a plate. Sprinkle with the parmesan and herbs. Place under a grill to melt and serve at once.

Couscous Terrine

Ingredients for 6 portions:

– 500g Couscous
– 760g Chargrilled Aubergines
– 400g Chargrilled Peppers
– 20ml Extra Virgin Olive Oil
– 1 Onion Diced
– 1 Bunch Flat Leaf Parsley Chopped
– 1 Tsp French Grain Mustard

Cook the couscous in the normal way, leaving it slightly stickier than normal. (This can be done by adding more liquid when cooking).
Fry the onion in the olive oil, then mix with the  parsley, mustard, pomdorina, and pizzicosa. Stir into the couscous.

Line a 10 inch loaf tin with cling film. Layer the sliced aubergines at the bottom, then press on half of the couscous. Place the remaining aubergine slices on top, then the chargrilled peppers. Lastly topping with the remaining couscous. Refrigerate until needed.

Turn out onto a large plate and cut into slices. Serve at once. (This can be made into individual portions using smaller containers and therefore easier to portion). It can be accompanied by a mixture of crème fraiche and herbs.

Menu Ortopizza (mixed sliced veg) 2550g

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Nine different types of vegetables (carrots, zucchinis (courgettes), peppers, button mushrooms, artichoke leaves, celery, eggplants (aubergines), gherkin pickles, and onions) sliced into rounds.

As a topping for pizzas, in quiches and other types of savory pies, omelets, sandwiches, and rice and pasta salads.

 

Menu Mix Grill of Peppers, Aubergines & Courgette 820g

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Peppers, zucchinis (courgettes), and eggplants (aubergines) grilled and cut into cubes. They are dressed with a sauce which allows the product to be used without draining it.

Menu Grandantipasto 830g

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Button mushrooms, Pholiota mutabilis mushrooms, Volvaria volvacea mushrooms, baby round onions, gherkin pickles, black and green olives, artichoke halves, large pieces of red and yellow peppers, with olive oil, sunflower oil, salt, sugar, vinegar, and balsamic vinegar.

A delicious hors d’oeuvre. Excellent on salads and pasta salads.