IB Food Ltd

Fine Italian ingredients for chefs

iB Food Ltd

Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs

Black Truffle Paste

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A new truffle paste made with truffle essence and trumpet di morts wild mushrooms. A delicate flavour and aroma that works very well in many recipe preparations looking for that extra little touch of truffle.
At this time of year it is especially versatile for the hundreds of canapé’s for Christmas and New Year festivities, adding to other ingredients , on its own, gives that extra special delicacy with hardly any time wasted (or costs involved).

Tagliatelle dello Spazzacamino
(Chimney Sweep’s Tagliatelle)

Ingredients for 4 portions:

– 150g Black Truffle Paste
– 250g Thin Tagliatelle
– 75g Speck Diced
– 1/2 Onion Finely Chopped
– 50g Butter
– 100ml Fresh Cream
– Fresh Marjoran
– Salt & Freshly Gound Pepper
– 50g Freshly Grated Pecorino Romano

Melt the butter in a frying pan, add the finely chopped onion and diced speck with a little fresh marjoram. Cook slowly until the onions are soft.
Add the black truffle paste, cream and a little water from the pasta to get the right consistency.

In the meantime drop the tagliatelle into salted boiling water. They will take approximately 2 minutes to cook al dente.

Strain and add to the sauce. Toss so that the pasta is well coated, sprinkle a little of the pecorino romano cheese and serve at once.

 

Tagliolini Mare e Monti
(Sea and Mountains Tagliolini)

Ingredients for 8 portions:

– 500g Tagliolini
– 100g Black Truffle Paste
– 100g Porcini del Boscaiolo
– 1 Tbs Freshly Chopped Parsleytru
– 100g Fresh Scampi Peeled
– 100ml Single Cream
– 1 Clove Garlic
– 1 Tbs Finely Chopped Onion
– 20g Butter
– 50ml Extra Virgin Olive Oil
– 4 Tbs Freshly Grated Parmesan
– 2/3 Tbs Vegetable Stock

Fry the garlic ad onion in butter and extra virgin olive oil. Add the Scampi, cut into large pieces until golden.

Add the porcini mushrooms, cream, parsley, stock, the black truffle paste and cook until the desired consistency is reached.
Cook the tagliolini in salted boiling water for approximately 1 minute or less, until al dente.

Strain and toss in the sauce. Add the freshly grated parmesan and serve at once.

Pumpkin Puree

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Some other delicious ideas for pumpkin dishes that are delectable, delicious, finger licking, want some more recipes.

Pumpkin Souffle with 5 Cheese Sauce & Balsamic Vinegar

Ingredients for 8 portions:

– 1000g Menu` Pumpkin Puree`
– 4 Whole Eggs
– 200g Single Cream
– 50g Grated Parmigiano Reggiano
– 150g White Bread (Crusts Removed)
– Salt and Pepper to Taste
– Freshly Grated Nutmeg to Taste

For the sauce:

– 450g 5 Cheese Sauce
– 450ml Milk
30ml Aggazzotti Gold Label Balsamic Vinegar (or you can use the traditional)

Butter and flour the souffle` dishes.

In a mixer blend all the ingredients until they become an amalgamated dense creamy mix. Fill the souffle` dishes to three quarters and cook in the oven in a bain-marie for approximately 40 minutes at 180’. Melt the 5 cheese sauce with the milk, pour a little on each dish, add the cooked souffle` then drizzle some balsamic vinegar around and serve.

Tagliatelle with Pumpkin and Rucola

Ingredients for 4 portions:

– 250g Dallari Tagliatelle
– 1 Small Bunch Wild Rucola (Rocket)
– 300g Pumpkin Puree`
– 100ml Single Cream
– Salt and Black Pepper
– 100g Freshly Grated Parmigiano Reggiano
Heat the pumpkin sauce with the single cream, salt and freshly ground black pepper and parmigiano reggiano to get a nice creamy sauce.
Cook the egg tagliatelle in salted boiling water until al dente. Drain and toss in the sauce, adding the rucola torn into pieces. Serve at once.

Artichoke Hearts Sauce 

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A wonderful sauce made with artichoke hearts chopped and cooked in sunflower oil and herbs making a delicious sauce for risottos, pasta, meat and fish dishes, bruschetta and savoury tartes. If one adds lemon juice to keep the colour it can be used on canapé’s. An all season product but especially nice in Spring and Summer.

Tagliatelle in an Artichoke Sauce

Ingredients for 6 portions:

– 500g Dallari Egg Tagliatelle
– 400g Artichoke Heart Sauce
– 50g Butter
– 250ml Cream
– 80g Grated Parmigiano Reggiano Cheese
– 3 Eggs
– Salt and Pepper
– 1tbs Freshly Chopped Parsley
– 1 Clove Garlic

Pan fry the garlic in the butter, then add theChef artichoke heart sauce. Add half the cream and heat slowly. In a bowl beat the eggs with the parmigiano, rest of the cream, salt, pepper and parsley.

Cook the pasta in salted boiling water until al dente.

Strain, toss in the frying pan and stir with the sauce, then add the mixture from the bowl. Amalgamate and serve at once nice and hot.

** Here one could add some panfried pancetta to give more flavour but it not longer is a vegetarian option.

Artichoke Risotto

Ingredients for 10 portions:

– 1kg Vialone Nano Rice
– 810g Artichoke Hearts Sauce
– 150g 5 Cheese Sauce
– 50g Butter
– 60g Freshly Grated Parmigiano Reggiano
– 150ml White Wine
– 1 Finely Chopped Onion
– 44g Buon Brodo ( Vegetable Bouillon)
(making 2 litres of vegetable stock)

Fry the onion in butter until golden, add the vialone nano rice and stir for a few minutes. Add the white wine and let it evaporate over a low heat, then pour the stock a little at time allowing the rice to slowly absorb the liquid until cooked “Al Dente”.

The stock must always be kept on the stove so that it remains constantly hot. After 20 minutes, add the artichoke hearts sauce, 5 cheese sauce, freshly grated parmigiano reggiano, and continue to cook adding the stock when required, stirring constantly.

( The secret in achieving a wonderful risotto is never to saturate the rice with stock to the point of boiling in the liquid, it must slowly absorb a little at a time).

With this special rice, it takes approximately 30 minutes to have the risotto nearly cooked as the vialone nano remains “al dente”. Once the risotto has reached this stage, remove from heat and place in a large baking tray so that it can cool down very quickly. Once cool place in a refrigerator until required. To reheat the risotto, place the portion required in a saucepan adding a little boiling vegetable stock and stirring constantly until ready, approximately 5 minutes. Et voila!

Game Sauces 

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Delicate yet tasty roebuck or hare game sauces, have been developed using traditional ingredients for more refined recipe preparations.
With a little imagination the sauces can be used in a variety of ways from pasta to sauces for other game dishes, to pate’s.

Garganelli with Hare Sauce

Ingredients for 8 portions:

– 500g Garganelli Gialli
– 410g Hare Sauce
– 150g Pomodorina
– 1 Salsiccia (Italian Sausage) Finely Diced
– 1/2 Glass Red Wine
– 1/2 Onion Finely Chopped
– 30ml Extra Virgin Olive Oil
– Salt and Pepper
Cook the garganelli in salted boiling water until al
dente.
Fry the onion and the salsiccia in a little of the oil. De glaze with the red wine. Add the hare sauce, pomodorina, salt and pepper to taste.
Stir well until well amalgamated.
Strain and toss the garganelli in the sauce and serve at once.

Tagliatelle with Roebuck and Porcini Sauce

Ingredients for 6 portions:

– 200g Roebuck Sauce
– 30ml Extra Virgin Olive Oil
– 1/2 Glass Red Wine
– 500g Tagliatelle
– 80g Porcini Del Boscaiolo
– 20g Truffle Paste
– 100ml Milk
– Salt and Pepper
In a frying pan heat the extra virgin olive oil and then add the roebuck sauce. Add the porcini del boscaiolo and the truffle paste, with a little milk to help amalgamate well.
De glaze with the red wine and if it becomes too thick add a little more milk. Salt and pepper to taste.
Cook the tagliatelle in salted boiling water until al dente, strain and toss in the roebuck and porcini sauce.
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.

I Love Italia Tagliatelle Squid Ink 10x500g

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Squid Ink Tagliatelle are uniquely attractive artisanal pasta. Colors are all natural. The black is natural squid ink that is added in a special process to traditional bowtie shaped pastas.

This pasta is made from all natural ingredients and premium durum wheat, the old traditional way with centuries old traditions. The bronze die used to extrude this pasta gives it a fascinating rough texture that will hold sauce in like no other pasta.

Ideal served with seafood.