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

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Balsamic vinegar 

August 20, 2014 by

Long known and appreciated for its fine taste, it came to be referred to as ‘balsamic’ thanks to its medicinal qualities. The Estense dukes served it at court. Francesco IV (1779-1846), Duke of Modena, loved to keep a little casket of the precious liquor in his touring coach. Some of the local noble families have managed to pass down from generation to generation personal recipes for the preparation of Balsamic Vinegar, while continuing to feed and produce vinegar that was actually started by their ancestors years ago.

Balsamic Vinegar is a very important ingredient in today’s Mediterranean style of cuisine. It is not just a dressing but used in recipe preparation can make that extra difference to the final dish.

Try it in your recipes and see—Sweet yet Tangy !!!

Strozzapreti al Balsamico

Ingredients for 6 portions:

– 830g Pomodorina
– 300g Strozzapreti
– 30ml Extra Virgin Olive Oil
– 2 Cloves Garlic Finely Chopped
– 2 Tbs Fresh Basil
– 20ml Aggazzotti Gold Balsamic Vinegar
– 75g Butter
– 100g Freshly Grated Parmesan

Fry the garlic in the oil until brown. Add the
pomodorina, season with salt and pepper and the
fresh basil leaves.
Cook the strozzapreti in salted boiling water until
al dente. Drain and return to the saucepan with the
butter. Once melted add the balsamic vinegar and toss over a low heat for a few seconds until the penne are brown in colour.
Add the parmesan and pomodorina sauce.
Stir well and serve at once.
Rabbit in Balsamic Vinegar Onions

Ingredients for 6 portions:

– 1 Rabbit cut in to Pieces
– 830g Baby Onions in Balsamic Vinegar
– 300g Mushrooms in Aseptic
– 40ml La Nonna Extra Virgin Olive Oil
– 4 Tbs Flour
– 4 Tbs Fresh Herbs (Rosemary & Thyme)
– Salt and Pepper

Toss the pieces of rabbit in the flour to lightly coat them. Heat the oil with the herbs and add the rabbit for approximately 10 minutes.
Add the baby onions in balsamic vinegar (including their dressing) and cook slowly for another 20 minutes.
Turn up the heat to reduce the sauce.
Add the mushrooms for the last 5 minutes of cooking. Salt and pepper to taste.
Serve at once.

Tagged With: balsamic vinegar, mushrooms, pasta, strozzapreti, tomato sauce

Fish

August 7, 2014 by

If you have a party of 8, here is a suggestion based on fish for their menu using fresh and interesting ingredients, giving a twist of the unusual to the recipes. These recipes are ideal for vegetarians that like to eat fish. A colourful starter and main course that will tempt anyone.

Starter – Conchiglioni stuffed with Tuna and Wild Fennel

Ingredients for 8 portions:

– 24 Large Shells cooked
– 4 Fresh Tuna steaks
– 10 Tbs Wild Fennel Condiment
– 20 Tbs Pomodorina Tomato Sauce
– Extra Virgin Olive Oil for drizzling

Poach the Tuna steaks, flake and mix with the wild fennel condiment. Use this to fill the precooked shells of pasta.

Place the pomodorina on the base of a plate, top with the stuffed shells and bake in an oven for about 5 minutes till heated through.

Drizzle some extra virgin olive oil all round and serve at once.

 

Main Course – Salmon with Olives, Tomato & Pesto Vinaigrette

Ingredients for 8 portions:

– 8 Salmon Fillets (approx. 180g each)
– 180g Black Olive Paste
– 100g Fresh Breadcrumbs
– 15 Tbs Extra Virgin Olive Oil
– 3 Tbs Balsamic Vinegar (gold cap)
– 6 Tbs Pesto alla Genovese
– 4 Tomatoes finely diced

Cut the salmon fillets horizontally. Mix the black olive paste with the breadcrumbs and spread in between the fillets, making a sandwich. Wrap it loosely in foil and bake for 10-15 minutes in a medium preheated oven.

In the meantime, whisk the extra virgin olive oil, balsamic vinegar, and pesto to make a dressing, then add the diced tomatoes.

Serve the salmon with the dressing drizzled around it.
Accompany with:
Baby Potatoes (charlottes)

– 2 kg Baby Potatoes (charlottes)
– 1 Tin Baby Artichoke Hearts In Oil and Herbs

Tagged With: breadcrumbs, fennel, fish, olives, salmon, shells, tomato sauce, tuna

Pomodorina

August 7, 2014 by

Pomodorina is an exceptional concasse of tomatoes, herbs and oil with flavour and body that very little can beat.
Made with fresh tomatoes picked from the crème de la crème of crops during the peak of the season, pomodorina can be used as a base to make sauces, canapé’s, soups, whatever the immagination creates. Small diced tomatoes make it an authentic home made concasse that tastes and looks homemade. Once you have tried it you will never turn back again !

Penne al Finocchio e Pomodoro
Penne in a Fennel & tomato sauce

Ingredients for 6 portions:

– 500g Ferrari Penne
– 2 Fennel Bulbs
– 500g Pomodorina
– 20ml Extra Virgin Olive Oil
– Salt & Pepper
– 60g Freshly Grated Parmigiano Reggiano
Drop the Penne in salted boilingwater until cooked al dente.
In the meantime thinly slice the fennel and pan fry in the extra virgin olive oil for a few minutes. Add the pomodorina, salt and pepper.
Toss the pasta in the sauce, add the parmesan and serve at once.

Coda di Rospo al Sole
Monkfish in a pink sauce

Ingredients for 6 portions:

– 6 Monkfish Steaks
– 600g Pomodorina
– 200g Mascarpone
– 80g Sundried Tomatoes in Olive Oil
– 2 Cloves Garlic Crushed
– 10g Freshly Chopped Parsley
– 30ml Extra Virgin Olive Oil
– Salt & Pepper
– Seasoned Flour for Coating
Pan fry the garlic and parsley in the olive oil for a few minutes until golden. Place the monkfish in the seasoned flour to coat then add to the hot oil.
In another plan slowly heat the pomodorina and mascarpone until well amalgamated. Chop the
sundried tomatoes and add to the sauce. Salt and pepper to taste.
Once the monkfish is golden add the sauce until the fish is cooked to perfection and still moist. A splash of white wine can enhance the dish but an option. Serve at once.

Tagged With: fennel, pasta, penne, sundried tomatoes, tomato sauce

Potato Gnocchi

August 7, 2014 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.

Tagged With: cream cheese sauce, gnocchi, gorgonzola, pasta, pesto, spinach, tomato sauce

Potato Gnocchi

August 7, 2014 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.

 

Tagged With: cream cheese, gnocchi, gorgonzola, parmigiano reggiano, pesto, tomato sauce

Cucina Antica Sugo Pomodorina 12x290g

July 2, 2014 by

Pomodorina sauce is prepared with the best fresh tomatoes processed at the height of the season and the varieties of vegetables used give the product a homemade taste.

Ready sauce excellent for pasta and rice dishes, but also ideal for crostini, pizzas, bruschettas, for sauces in main courses and stews and where a tomato sauce is required.

This italian tomato sauce excellent if combined with pesto which gives it a very fresh and summery taste.

Tagged With: pomodorina, tomato, tomato sauce, tomatoes, vegetables

Cucina Antica Sugo Spaghettina Basilico 12x290g

July 2, 2014 by

Sauce with tomatoes processed during the season. With a base of onion, olive oil, a higher percentage of basil and very little fat.

Tagged With: aromatic herbs, basil, onion. tomatoes, tomato sauce

Cucina Antica Sugo Funghi Porcini 12x200g

July 2, 2014 by

The porcini mushrooms are processed when dried to highlight their flavour and fragrance.

Ideal sauce for egg pasta, preferably long (tagliatelle) or risottos.

Can be used with polenta, either fresh or grilled, with meat, as a sauce for cutlets, roulades or fillets.

Tagged With: funghi porcini, Porcini mushrooms, porcini mushrooms sauce, tomato sauce, tomato sauce with porcini

Cucina Antica Sugo alla Zingara 12x200g

July 2, 2014 by

Sauce for pasta dishes, quite tasty and a bit different, excellent for fusilli and spaghetti. Can be used for bruschettas, as a sauce for cutlets or chicken breasts “alla pizzaiola”. You could add some chopped mozzarella to the meat and heat in a pan with a lid.

Can also be used to make special, tasty mini pizzas.

Tagged With: mix vegetables sauce, olives, olives sauce, tomato sauce, zingara sauce

Menu Polpavera Fine (Fine Tomato Pulp) 2500g

July 2, 2014 by

Ready to use finely chopped tomato pulp.

Tagged With: chopped tomato, chopped tomatoes, finely chopped, finely chopped tomato, finely chopped tomatoes, tomato sauce, tomatoes

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