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

Easter 

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A couple of recipes that go down very well during the Easter Season especially for the
Vegetarians. They can be made in advance and reheated to order. Try them they are delicious and winners!

Torta Salata al Cocktail di Funghi e Crema Funghi Tartufata
(wild mushroom and truffle tart)

Ingredients for approx. 6 portions:

– 180g Puff Pastry
– 500g Thick Bechamel (menu’ bechamel preparation is exquisite)
– 200g Truffle Paste
– 200g Cocktail of Wild Mushrooms
– 80g Freshly Grated Parmigiano Reggiano
– 3 Egg Yolks
– Round baking dish approx. 20cm in diameter

Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once
well amalgamated pour into the pastry case and bake in a preheated oven at 170’ for 25 minutes.
Remove from oven and allow to cool.

When ready slice and serve.

Please note that you can make individual tartlets and serve on a bed of dressed salad leaves.
They can be cooked in advance and reheated.

Fagottini con Salsa di Carciofi
(Artichoke parcels)

Ingredients for 6 portions:

– 12 Pancakes (approx 15cm in diameter)
– 300g Artichoke Heart Sauce
– 600g Bechamel (very thick)
– 50g Freshly Grated Parmigiano Reggiano
– 50g Butter
– 12 Parsley Stalks or Chives
– Salt and Pepper to taste

Mix the artichoke sauce with the bechamel and
parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once.

Again these can be baked in individual dishes and served directly from the oven.

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.

Cocktail of Wild Mushrooms II

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Six Wild Mushrooms including chanterelles, ceps, honey fungus, pholiota mutbalis, sanguinelli and pineroli all cooked in oil and herbs making this medley ideal for all types of recipe preparation.
The following recipes are easy and ideal for any menu not to mention tantalising and light which is extremely popular for the summer.

Wrapped Chicken with Wild Mushrooms

Ingredients for 4 portions:

– 100g Cocktail of 6 Wild Mushrooms
– 225g Butter
– 2 Shallots Finely Chopped
– 8 Large Leaves Savoy Cabbage
– 8 Slices Pancetta (bacon)
– 20g Truffle Paste
– 300ml Chicken Stock
– 1 Glass White Wine
– 4 Chicken Breasts
– Salt & Pepper To Taste

 

Preheat oven to a high heat. Generously butter a roasting dish.
Blanch the cabbage leaves, strain and spread out for use, on buttered silver foil squares. Place 2 slices of pancetta slightly overlapping to cover the green leaves, spread the truffle paste on each then add a knob of butter in the middle and place the chicken on top. Salt and pepper to taste. Carefully fold the greens over the chicken to wrap and roll the foil around to hold. Place in the oven and bake for approximately 20 minutes.
Pan fry the shallots until golden in a little butter, add the stock, white wine and the cocktail of wild mushrooms. Boil and reduce down to make the sauce. Add a little cream if you so desire.
Remove the chicken breasts from the oven, slice diagonally. Pour a little of the wild mushroom sauce on a plate and place the chicken on top.
Serve at once.

John Dory with Wild Mushrooms

Ingredients for 4 portions:

– 400g Cocktail of 6 Wild Mushrooms
– 8 John Dory Fillets (approx.225g for 2)
– 1/2 Lemon Juice
– 85g Butter
– 1 Garlic Clove Chopped
– Flat Leaf Parsley Chopped
– 28g Pine Nuts Slightly Toasted
– 4 Tbs Flour
– 40ml Tornatore Extra Virgin Olive Oil
– 5g Pinch of Fish Fumet
– Salt & Pepper To Taste

Season the flour and coat the fillets of John Dory (St. Pierre fish) lightly.
Mix the extra virgin olive oil with pinch of fish fumet and some freshly ground black pepper.
Brush some of the oil on a baking tin and place the fillets on top, brush the fillets and place under a grill. Carefully remove after a few minutes and turn the fillets over delicately, brush with more oil and place under a grill again to finish cooking and make a crispy brown skin. Meanwhile saute’ the mushrooms in the garlic, butter, chopped parsley, lemon juice, salt and pepper.
Place 2 of the fillets on a plate, pour a little of the wild mushrooms on top and sprinkle some pine nuts. Serve at once.

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.

Easter

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A couple of recipes that go down very well during the Easter Season especially for the Vegetarians. They can be made in advance and reheated to order. Try them they are delicious and winners!

Torta Salata al Cocktail di Funghi e Crema Funghi Tartufata (wild mushroom and truffle tart)

Ingredients for approx. 6 portions:

– 180g Puff Pastry – 500g Thick Bechamel (menu’ bechamel preparation is exquisite) – 200g Truffle Paste – 200g Cocktail of Wild Mushrooms – 80g Freshly Grated Parmigiano Reggiano – 3 Egg Yolks – Round baking dish approx. 20cm in diameter Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once well amalgamated pour into the pastry case and bake in a preheated oven at 170’ for 25 minutes. Remove from oven and allow to cool. When ready slice and serve. Please note that you can make individual tartlets and serve on a bed of dressed salad leaves. They can be cooked in advance and reheated.

Fagottini con Salsa di Carciofi (Artichoke parcels)

Ingredients for 6 portions:

– 12 Pancakes (approx 15cm in diameter) – 300g Artichoke Heart Sauce – 600g Bechamel (very thick) – 50g Freshly Grated Parmigiano Reggiano – 50g Butter – 12 Parsley Stalks or Chives – Salt and Pepper to taste Mix the artichoke sauce with the bechamel and parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once. Again these can be baked in individual dishes and served directly from the oven.

Spinosini

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The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

 

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano
Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook
for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.

Spinosini

by

The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra.
It cooks for 4 minutes and will not spoil if left a little longer.

Spinosini with Parma Ham & Lemon

Ingredients for 4 portions:

– 250g Spinosini
– 8 tbs Extra Virgin Olive Oil (preferably Tornatore)
– 4g Grated Lemon Peel
– 3 Slices Parma Ham in Julienne
– 40g Freshly Grated Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of the Cooking Water

Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley.
Toss and serve at once.

 

Spinosini with Black Truffle & Trumpets De Mort Sauce

Ingredients for 4 portions:

– 250g Spinosini
– 120g Black Truffle Paste
– 100 ml Milk
– 1 Ladle Cooking Water
– 50g Freshly Grated Parmigiano Reggiano

Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.
Add the ladle of cooking liquor and cook for about 1 minute. Remove from the heat, add the parmigiano reggiano, toss and serve at once.

Cucina Antica Profumata 6x200g

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Cream with a thousand uses with a pleasant, lingering truffle aroma. Can be used both hot and cold for tarts, bruschettas, sandwiches, pizzas, etc. Can be mixed with soft cheeses or mayonnaise to fill choux pastry balls, cannolini, vol-au-vents etc. If lengthened with cream or melted cheese or a drop of milk, ideal for pasta dishes using egg or semolina pasta and rice. Excellent dressing for potato gnocchi or truffle lasagne: make 5 layers with strips of egg pasta, béchamel and diluted truffle cream, cubes of ham and slices of fontina. When you have made the 5 layers, put it in the oven to bake for around 30 minutes at 180°C. Can be used as a sauce on cutlets, fillets, to add flavour to mixed minced meat in order to make aromatic meatballs or fillings for roast meat, or to spread on meat to create stuffed roasts. It is a very versatile sauce that tickles the imagination, so you’ll try it in lots of different ways. A sauce with a delicate mix of fragrances and flavours, exclusive to our company, at a very competitive price.

Menu Carpaccio Tartufo 350g

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Black Truffle of Italian origin in slices, with sunflower seed oil, perfectly maintains the characteristic aroma. It is a valid substitute for fresh truffles with the advantage that it can be used throughout the year.

Ready to use, the whole slices of black truffle can be sprinkled in the desired amount together with the oil directly on the tagliatelle with meat sauce, on baked lasagna or on first courses in general.