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

Porcini del Boscaiolo II

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 The season for Wild Mushrooms has opened and here are some tasty recipes using the Porcini del Boscaiolo. These ceps are sliced and cooked in their own lovely juices with some herbs, making them ideal for all types of recipe preparations, from pasta to lasagne, to stuffings, and sauces for meat. An excellent vegetarian substitute.

Starter – Risotto with Porcini del Boscaiolo

Ingredients for 6 portions:

– 500g Carnaroli Risotto Rice
– 1/2 Tin Porcini del Boscaiolo (ceps)
-1 Glass Dry White Wine
– 1 Onion, finely chopped
– 1 Handful Flat Leaf Parsley, finely chopped
– 2 Lt Vegetable stock
– 100g Freshly Grated Parmigiano Reggiano
– 3 Tbs Extra Virgin Olive Oil
– Salt and freshly ground Black Pepper
Gently fry the onion in the oil until golden. Add the carnaroli rice and stir until slightly transparent then add a little of the white wine. Keep the stock to one side simmering constantly over a low heat. Add a little stock to the rice and stir constantly. As it absorbs the liquid add more stock a little at a time. When nearly cooked add the rest of the wine, when absorbed add the porcini del boscaiolo wild mushrooms. Salt and pepper to taste.

Once ready, slightly al dente, which takes approx. 30 minutes, add the freshly chopped parsley and parmigiano. Stir and serve at once.

Main course – Quails with Porcini

Ingredients for 6 portions:

– 12 Boned Quails
– 1/2 Tin Porcini del Boscaiolo
– 100g Fresh Breadcrumbs
– 50ml Extra Virgin Olive Oil
– Splash Dry White Wine
– Salt and freshly ground Black Pepper
Mix the porcini with the breadcrumbs and stuff the boned quails. Seal with a tooth pick to keep in the stuffing. Place in a roasting dish with the extra virgin olive oil, salt and pepper, adding the splash of white wine. Roast in a preheated medium oven for approximately 20 minutes until golden and cooked.

 

Accompany with:

Pesto Mash

– 2kg Potatoes Cooked and Mashed
– 100ml Milk
– 100ml Cream
– 200g Pesto alla Genovese

Pesto alla Genovese

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Just a few summer ideas using the Menu’ Pesto alla Genovese.
A very fresh and fragrant ingredient that can be used in a variety of recipe preparations, just a little imagination is required. Pesto has become very popular not only in pasta dishes but in meat, fish and vegetable dishes, infusions. A medley of freshly steamed or stir fried vegetables tossed with a little Pesto and some extra virgin olive oil make a wonderful vegetarian dish.

Just add it to all sorts of recipes and see what happens!

Salmon & Pesto Parcels

Ingredients for 2 portions:

– 28g Pesto
– 75g Fromage Frais
– 2 Sheets Filo Pastry
– 25g Butter (melted)
– 2x125g Salmon Fillets (skinned)
– 50g Cocktail of Wild Mushrooms
– Salt and Pepper
– Salad Leaves (optional)

Mix the pesto with the fromage frais or another soft cheese. Halve each sheet of filo pastry. Layer two pieces of the filo, butter lightly between and on top of the pastry.

Place a salmon fillet in the centre of each pastry rectangle, top with the mushrooms and half of the pesto sauce mixture, then season with salt and pepper. Wrap the pastry around to enclose the fish, brushing most of the remaining butter over the parcels. Place the parcels on a baking sheet.

Cook in the oven at 200’C (400’F) for about 15 minutes or until golden. To serve, open the pastry and spoon in the remaining pesto mixture. Serve accompanied by salad leaves if liked.

Chicken with Pesto & 5 Cheese Sauce

Ingredients for 4 portions:

– 100g Pesto
– 100g 5 Cheese Sauce
– 100ml Milk
– 15g Fresh Basil
– 4 Chicken Breasts with Skin (about 175g each)
– Salt and Pepper

Carefully push 3-4 basil leaves under the skin of each breast.

Place the pesto in a pan with the 5 cheese sauce and milk. Stir over a low heat until amalgamated.

Cook the chicken breasts under a moderate grill for 6-8 minutes on each side or until they are cooked through. Salt + pepper to taste.

Pour the sauce over the chicken and serve.

Pesto alla Genovese II

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 Although Pesto is becoming a generic term for all manners of fresh herbs and nut pastes, the original Ligurian Basil Pesto must still be considered the best.

Pesto is a very versatile ingredient that can be used in many ways and should be utilised in more adventurous recipes.

Baby Squid with Anchovy and Basil

Ingredients for 4 portions:

– 450g Baby Squid
– 3Tbs La Nonna Extra Virgin Olive Oil
– 4 Anchovy Fillets
– 2 Garlic Cloves
– 3 Tbs Flat Leaf Parsley
– 30g Pesto alla Genovese
– Dressed Mixed Lettuce Leaves
Rinse and clean the baby squid.
Warm the extra virgin olive oil, anchovies and the finely crushed garlic. Stir until the anchovies have melted and the garlic sizzles.
Raise the heat and add the squid to cook quickly until it is opaque and golden. Toss in the finely chopped parsley.
Place some dressed salad leaves (in olive oil and balsamic vinegar is nice) on 4 plates and divide the squid between them.
Heat the pesto, add 1 to 2 tablespoons of water to dilute and then pour over the squid.
Serve at once.

Scallops alla Genovese

Ingredients for 1 portion:

– 3 King Scallops
– 150g Mashed Waxy Potatoes
– 30g Pesto all Genovese
– 10ml La Nonna Extra Virgin Olive Oil
– 2 Tbs Fresh Cream
– 1 Tbs Butter

Add the Fresh cream, butter and approximately 20g of the Pesto to the mashed waxy potatoes to create a creamy basil flavoured puree’ and keep warm.
In a frying pan add the extra virgin olive oil until hot add the scallops until cook unitl golden and tender..
Heat the remainder of the pesto with a little water to dilute.
Place the basil puree’ in the centre of the plate, the scallops on top and drizzle the pesto around the plate. 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.

Lasagne with a Difference

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With the trends towards to a healthier more mediterranean way of eating, the following recipes have been created using Pesto, Char Grilled Aubergines, Sundried Tomatoes etc.
Easy to do, you can make single portions to order. They look very attractive and pleasing to the eye, not to mention the wonderful flavours.
(A vegetarian solution without too many problems).

Tomato, Goat’s Cheese & Basil Lasagne

Ingredients for 4 portions:

– 250 g Dallari Egg Lasagne
– 500g Pomodorina
– 500g Bechamel
– 60g 5 Cheese Sauce
– 80g Pesto alla Genovese
– 280g Goats Cheese
– 30g Freshly Grated Parmigiano Reggiano

Cook the Lasagne in salted boiling water until al dente. (You can add a drop of extra virgin olive oil to stop the sheets sticking once drained from the water.)
Lay each sheet down separately and cut into 4 inch by 2 inch rectangles. You will need 4 for each
individual serving.

In a small bowl mix together the pesto and the goats cheese. Make up the bechamel (1 litre water to 250g bechamel powder), and add the 5 cheese sauce for flavour. Keep warm. Heat the
pomodorina.

Place a sheet of pasta onto the plate, top with a
spoonful of pomodorina then place over another
sheet. Top with a spoonful of pesto and goats cheese mixture, top with another sheet of pasta, another spoonful of pomodorina and then the last sheet of pasta. Spoon some bechamel over the pasta, sprinkle with parmigiano reggiano and place under a grill until the cheese is brown.
Serve at once

Grilled Aubergine, Sundried Tomatoes & Mascarpone Lasagne

Ingredients for 4 portions:

– 250g Dallari Egg Lasagne
– 600g Pomodorina
– 100g Sundried Tomatoes
– 200g Mascarpone
– 350g Char Grilled Aubergines
– 30g Freshly Grated Parmigiano Reggiano
slightly.

Lay the lasagne rectangle on a plate, place a slice of char grilled aubergine, a pasta sheet of top, ten spoon some of the mascarpone mixture,
a pasta sheet, char grilled aubergine slice, a pasta sheet, and lastly the mascarpone mixture. Top with some freshly grated parmigiano reggiano.
Place under a grill until the cheese browns and serve at once

Pasta all’Uovo II

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We have available the Fusili Tricolore – spirals and the Torchietti Tricolore – the more unusual shape. Both products have the same traditional characteristics of egg pasta :-
It grows considerably during cooking, so you need less per portion, becoming more cost effective. (The secret for good results is using a lot of water to cook the pasta in).
It remains better al dente which makes it excellent for long serving hours, reheating and
salads. (Just toss in a little olive oil when strained and until ready to use).
And don’t forget it really does taste home-made, (in this case the tomato flavour comes through and so does the spinach)!!!

Mediterranean Fusili

Ingredients for 6 portions:

– 500g Fusili Tricolore
– 50g Black Olive Paste
– 400g Arrabbiata Sauce
– 50g Sundried Tomatoes
– 40ml Extra Virgin Olive Oil
– 1 Small Onion Finely Chopped
– 1 Clove Garlic Crushed
– 28g Fresh Parmigiano Reggiano
– Freshly Chopped Parsley

Cook the fusili tricolore in boiling salted water until al dente.
Fry the onion and garlic until golden in the olive oil.
Add the arrabbiata, chopped sundried tomatoes, the black olive paste and a little of the water from the pasta to amalgamate the sauce.
Add the fusili and toss in the parmigiano reggiano.
Sprinkle with the parsley and serve at once.

Colourful Torchietti

Ingredients for 6 portions:

– 500g Torchietti Tricolore
– 200g 5 Cheese Sauce
– 100g Pesto
– 200ml Milk
– 100ml Cream
– 28g Butter

Cook the torchietti tricolore in boiling salted water until al dente.
In a frying pan melt the butter and the 5 cheese sauce, stir in the milk and cream, and lastly add the pesto for that little extra touch of basil flavour and colour.
Once the sauce is well amalgamated, stir in the torchietti and serve at once.

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.

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

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.

 

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.