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

Umbrian Lentils 

by

These wonderful small lentils have different colour taints, are soft and
flavoursome in taste and are immediately ready for cooking even without
having to soak them in water beforehand.

Bruschetta and Lentils

Ingredients for 6 portions:

– 6 Slices Bruschetta bread
– 2 Garlic Cloves
– 4 Tbs La Nonna Extra Virgin Olive Oil
– 150g Le Marmore Umbrian Lentils
– 150g Sunblushed Tomatoes Chopped
– Salt & Pepper to Taste

Cook the lentils in salted water with a garlic clove for about 35 minutes, drain and toss with the extra virgin olive oil, chopped up
sunblushed tomatoes and miniature capers. Salt and pepper to taste.

Toast the bruschetta slices, rub with the other garlic clove and put the
lentils on top.
Serve hot.

Lamponi alla Catalana

Ingredients for 6 portions:

– 400g Le Marmore Umbrian Lentils
– 2 Cloves Garlic
– 1 Celery Stalk
– 6 Italian Pork Sausages
– 300g Pomodorina
– 1/2 tsp Chilli Paste (optional)
– Salt & Pepper to Taste
– Flat Leaf Parsley Chopped
Boil the lentils in salted water for about 35 minutes with the garlic
clove and celery stick. Remove from heat while still firm and drain. Pan
fry 1 clove of garlic crushed and add the sausages.
Brown for a few minutes, add the pomodorina and chilli ( this is
optional).
Cook until the sausages are cooked through.

Finally add the lentils and a glass of hot water to cook on a low heat
for about 10 minutes, add water if necessary.
Salt and pepper to taste and serve hot with lovely crusty bread.

Farfalle Rigate

by

Ferrari have made us another winning shape, the Farfalle Rigate egg pasta, shaped like a bow or butterfly but ribbed, making it retain the sauce much better and is more attractive than the standard one plain and smooth. This egg pasta lends itself to many recipes but as the summer is approaching it will make wonderful pasta dishes and salads.

Farfalle with Sunblushed Tomatoes, Capers, Anchovy & Raw Tuna

Ingredients for 6 portions:

– 500g Ferrari Farfalle Rigate
– 200g Broccoli Heads
– 150g Sunblushed Tomatoes
– 6 Tornatore Anchovy Fillets
– 1 Small Chilli Pepper
– 12 Thin Slices of Raw Tuna
– 1 Clove Garlic
– 20ml Extra Virgin Olive Oil
– 40g Miniature Capers
– Salt & Pepper to Taste

Blanch the broccoli in boiling water and then cool down. In a frying pan heat the oil with the garlic, chilli, anchovy fillets until melted and well amalgamated. Season carefully with salt and pepper. In the meantime cook the pasta in salted boiling water till al dente.
Drain and toss in the sauce. Place each portion in a plate and place on top 2 thinly slices of raw tuna and serve immediately.

Farfalle all’ Antipasto

Ingredients for 6 portions:

– 500g Ferrari Farfalle Rigate
– 150g Sunblushed Tomatoes
– 350g Grandantipasto
– 50g Miniature Capers
– 300g Tinned Tuna in Olive Oil
– 40ml Fig Vincotto
– Freshly Chopped Herbs
– Spring Onions
– Salt & Pepper to Taste

Cook the pasta in salted boiling water until al dente, strain, toss in a little oil and cool down. Chop the fresh herbs like basil, thyme, parsley and the spring onions and toss in the pasta. Add all the other ingredients and season to taste. Leave to marinate for a few hours before serving so that the pasta absorbs all the flavours. A Delicious and colourful Pasta salad.

Four Colours to Go

by

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.

Farfalle

by

Granarolo have made us another winning shape, the Farfalle egg pasta, shaped like a bow or butterfly but ribbed, making it retain the sauce much better and is more attractive than the standard one plain and smooth. This egg pasta lends itself to many recipes but as the summer is approaching it will make wonderful pasta dishes and salads.

Farfalle with Sunblushed Tomatoes, Capers, Anchovy & Raw Tuna

Ingredients for 6 portions:

– 500g Granarolo Farfalle Rigate
– 200g Broccoli Heads
– 150g Sunblushed Tomatoes
– 6 Tornatore Anchovy Fillets
– 1 Small Chilli Pepper
– 12 Thin Slices of Raw Tuna
– 1 Clove Garlic
– 20ml Extra Virgin Olive Oil
– 40g Miniature Capers
– Salt & Pepper to Taste

Blanch the broccoli in boiling water and then cool down. In a frying pan heat the oil with the garlic, chilli, anchovy fillets until melted and well amalgamated. Season carefully with salt and pepper. In the meantime cook the pasta in salted boiling water till al dente.
Drain and toss in the sauce. Place each portion in a plate and place on top 2 thinly slices of raw tuna and serve immediately.

Farfalle all’ Antipasto

Ingredients for 6 portions:

– 500g Granarolo Farfalle
– 150g Sunblushed Tomatoes
– 350g Grandantipasto
– 50g Miniature Capers
– 300g Tinned Tuna in Olive Oil
– 40ml Fig VincottoChef
– Freshly Chopped Herbs
– Spring Onions
– Salt & Pepper to Taste

Cook the pasta in salted boiling water until al dente, strain, toss in a little oil and cool down. Chop the fresh herbs like basil, thyme, parsley and the spring onions and toss in the pasta. Add all the other ingredients and season to taste. Leave to marinate for a few hours before serving so that the pasta absorbs all the flavours. A Delicious and colourful Pasta salad

Menu Soleggiati Sunblushed Tomatoes 800g

by

Round tomatoes cut into wedges, salted, placed out in the sun to dry slightly, seasoned with garlic and oregano and packed in oil without vinegar. Their flavor is delicate and sweet.This is a traditional product of Southern Italy, where the tomatoes are baked in the oven and packed in jars with oil.

Excellent for hors d’oeuvres, canapés, sandwiches, and hot or cold pasta dishes.

Menu Soleggiati Pomodori 2.5kg – Sunblushed tomatoes

by

Round tomatoes cut into wedges, salted, placed out in the sun to dry slightly, seasoned with garlic and oregano and packed in oil without vinegar. Their flavor is delicate and sweet.This is a traditional product of Southern Italy, where the tomatoes are baked in the oven and packed in jars with oil.

Excellent for hors d’oeuvres, canapés, sandwiches, and hot or cold pasta dishes.