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Fine Italian ingredients for chefs

Menu Speciality Food Ltd

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Mediterranean ingredients for discerning chefs

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Porcini del Boscaiolo II

August 19, 2014 by

 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

Tagged With: boned quails, breadcrumbs, pesto, Porcini mushrooms, potatoes, rice

Duck Stincotto II

August 15, 2014 by

Specially reared fresh French Duck legs marinated in Italian herbs and
gently cooked until meltingly tender. Shelf life 18 months ambient

Place the duck leg in a medium oven for approx 10 minutes

Serve with

Sautee Potatoes with a cocktail of wild mushrooms, fresh baby leeks and a balsamic vinegar jus.

Or with

Mash potato, fresh spinach and Bearnaise sauce

average weight is 300g minimum
20 pieces per carton £49.00
works out at £2.45 a unit

Tagged With: bearnaise sauce, duck, potatoes, spinach, wild mushrooms

Minestrone di Verdure 850g – Vegetable Minestrone

July 2, 2014 by

A wonderful concentrated mixture of fresh vegetables: potatoes, peas, carrots, french beans, a variety of beans including tinnellini and borlotti, celery, chard, savoy, parsley, onions and tomatoes.

Excellent as a vegetable soup diluted with broth and to prepare thick vegetable soups with pasta: just add the pasta you prefer and dilute with water or broth.

Tagged With: beans, broth, carrots, peas, potatoes, soups, vegetables

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