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

Wild Porcini Mushrooms

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  Once again the season of wild mushrooms is here with heart warming winter dishes using Porcini wild mushrooms (edible boletus). Their distinctive woody flavour blends itself with various recipe ideas and can create wonderful innovative combinations that could otherwise be bland.

Wild Porcini Mushroom Soup

Ingredients for 8 portions:

– 400g Porcini del Boscaiolo
– 28g Fondo Bruno
– 1 Garlic Clove
– 1 Tbs Freshly Chopped Parsley
– Salt and Pepper
– 2 Lt Vegetable Bouillon (22g / 1t water)
– 1 Tbs Flour
– 28g Butter
– 30ml Extra Virgin Olive Oil

Finely chop the onion and garlic and fry gently in the oil and butter until golden and soft, then add the porcini and stir.

Mix the flour with the fondo and a little of the stock until smooth then add to the porcini. Cook for a few minutes then slowly add the remaining stock stirring constantly. As it comes to the boil add the parsley, salt and pepper to taste.

Serve at once. Garnish with warm savoury croutons.
(Please note that if you prefer a more creamery soup, just add a couple of tablespoons of double cream)

 

Quails with Porcini and Truffle

Ingredients for 4 portions:

– 8 Deboned Quails
– 160g Porcini Preparati
– 3 Shallots
– 1 Clove Garlic
– 100ml Extra Virgin Olive Oil
– 30m Dry White Wine
– 50g Tartufata Truffle Paste
– 100g 5 Cheese Sauce
– 100ml Milk
– 1 Tbs Freshly Chopped Parsley
– Salt and Pepper

Finely chop the shallots and garlic, gently fry in a little of the oil until golden and soft.
Chop the porcini and mix with the shallots, add the parsley, salt, and pepper to taste.
Put the remainder of the olive oil in a roasting tin. Take the quails and stuff with the porcini mixture. Seal with a wooden toothpick and place in a tin. Splash with white wine and place in a medium
preheated oven for approximately 15 minutes until cooked. Baste while cooking with the juices in the pan.
In the meantime, place the 5 cheese sauce, milk and truffle paste in a saucepan and slowly melt
until amalgamated into a creamery sauce
consistency.
Remove the quails from the oven. Strain the juices
and add to the sauce. Place a little sauce on the plate, 2 quails on top and serve at once.

Porcini Del Boscaiolo

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 Rustic theme for the coming autumn with the distinctive flavours. Porcini mushrooms (edible boletus) adapt themselves wonderfully in the preparation of both traditional and innovative recipes.
The king of the wild mushrooms has its own exceptional flavours that combined with a variety of ingredients stands out and giving that extra special aroma making the dish unique.

All is needed is a few days of rain and nature creates this wonderful funghi.

Pesce in Cartoccio con Porcini
Baked Fish in Parcel with Porcini

Ingredients for 1 portion:

– 1 Whole Fillet of Sea Bream (or John Dory or SeaBass)
– 80g Porcini del Boscaiolo
– 40g Baby Artichokes in Oil & Herbs
– 20g Sundried Tomatoes
– 5g Fish Fumet
– 10ml La Nonna Extra Virgin Olive Oil
– Black Pepper to Taste

In a baking tray line with silver foil and baste with the extra virgin olive oil. Place the Porcini on the foil and the fillet on top. Sprinkle with a little of the fish fumet and freshly ground pepper.
Drizzle some olive oil on top. Place the artichokes and the sundried tomatoes to one side.
Close the foil around the fish so that it looks like a parcel and bake in a preheated hot oven (200’) for approximately 15 minutes until the fillet is cooked.
Remove from the foil and serve at once with the artichokes and sundried tomatoes as a garnish.

 

Gnocchi with Porcini Gratin

Ingredients for 8 portions:

– 1 Bag Gnocchi Powder
– 450g Porcini del Boscaiolo
– 100g 5 Cheese Sauce
– 50ml Milk
– Salt & Pepper to Taste
– 1 Clove Garlic
– Freshly Chopped Parsley
– 50g Freshly Grated Parmesan
– 20g Butter

Prepare the gnocchi as per the instructions on the bag (i.e. mix with 1 litre of cold water and knead to a dough, shape and cut to size one desires).
Heat the porcini with the garlic, salt and pepper to taste. Add some of the freshly chopped parsley.
In another saucepan melt down the 5 cheese sauce with the milk and butter. Cook the gnocchi in salted boiling water until they rise to the top and strain. In a baking dish, that has been buttered, place a layer of the gnocchi, add a few tablespoons of the mushrooms and a little of the 5 cheese sauce. Alternate another layer with the Gnocchi, porcini and cheese sauce. Sprinkle the freshly grated Parmesan on top and Bake in the oven until golden.
Serve at once.

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

Flavours for the Christmas Festivities

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 Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.

The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual

Roast Turkey….

Risotto alla Campagnola
(Risotto with Ceps and 5 Cheeses)

Ingredients for 6 portions:

– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)

Ingredients for 6 portions:

– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper

Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.

Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.

Serve at once.

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.

Menu Porcini Fette Del Boscaiolo 810g

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The finest porcini mushrooms, sliced and cooked in a sauce of creamed porcini mushrooms and oil.

Ideal for rice or pasta dishes. As a side dish for scaloppini or other meat dishes, in sandwiches, on pizzas or crostini (toasted slices of bread), or with polenta.

 

 

Menu Solo Porcini Trifolati 800g

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Sliced and chopped Porcini mushrooms with a particularly light colour, and a minimum amount of oil. Preserved in packets for less cooking, notably improving the characteristics of the mushrooms.

Ideal as a side dish, for sauces, risottos, omelettes and pizzas, bruschetta type toasted bread and canapé.

Menu Porcini A Fette in Asettico 780g

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The finest porcini mushrooms, selected with particular care, sliced and prepared with oil, salt, and seasonings. The special aseptic sterilization treatment permits the mushrooms to retain all the flavor and aroma of the fresh product.

Perfect as a side dish for meat dishes and to enhance certain recipes. Also ideal for traditional pasta dishes such as tagliatelle and pappardelle.