Ingredients:
MENU baby artichokes hearts in Oil
MENU Grancrema Pecorino
Smoked bacon cut into cubes
TORNATORE Black Label Single Estate Extra Virgin Olive Oil
6 eggs
Dash of White Wine
100g Parmesan
40g finely chopped Onion
Pepper
Salt
Menu Speciality Food Ltd (FKA) IB Food Ltd
Fine Italian ingredients for chefs
Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs
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MENU baby artichokes hearts in Oil
MENU Grancrema Pecorino
Smoked bacon cut into cubes
TORNATORE Black Label Single Estate Extra Virgin Olive Oil
6 eggs
Dash of White Wine
100g Parmesan
40g finely chopped Onion
Pepper
Salt
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Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.
The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual
Roast Turkey….
– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)
– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper
Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.
Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.
Serve at once.
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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!
– 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.
– 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.
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They may sound like an exotic fruit but the little bud from the caper plant makes an exquisite ingredient in a variety of recipes.
They grow wild around the Mediterranean on rocky and ancient stony ruins, where the tenacious roots burrow deep to suck the moisture that other plants would never find; and the buds are picked before they flower and then either packed in salt or vinegar for preservation.
The miniature capers in delicate white wine vinegar are ideal for that special more refined recipe, the larger capers in salt need rinsing well but are more delicate in flavour not having that slight sharpness to them that the vinegar can give, but can be salty and you may not need to add salt to the recipe – so beware !
– 1kg Piece of Swordfish
– 2 Garlic Cloves
– 110ml White Wine
– 40ml Extra Virgin Olive Oil
– Salt & Pepper
– 30g Miniature Capers
– 15g Anchovy Fillets in Olive Oil
– 100g Tuna in Olive Oil
– 40g Sundried Tomatoes in oil
– 80g Mayonnaise
– Splash of Lemon Juice
Leave the skin on the swordfish. Make small slits through the skin and push in the slivers of garlic. Place the swordfish, skin side up, in a shallow dish, lightly oiled. Pour over the white wine, season with salt and pepper, drizzle more oil and roast at 190’C for about 40 minutes, basting frequently until slightly cooked through. Leave to cool.
In the meantime, make the cream by blending all the ingredients together until smooth. Taste and adjust seasoning.
To serve, slice the swordfish very thinly, discarding the skin, and arrange on a dish, place the cream to one side. Serve at once.
– 2 Buffalo Mozzarella
– 150g Piece of Fresh Parmigiano Reggiano
– 40ml Extra Virgin Olive Oil
– 10ml Lemon Juice
– 1 Grated Zest of Lemon
– 1 Garlic Clove Crushed
– 40g Miniature Capers
– 2 Tbs Finely Chopped Parsley
– 200g Mixed Lettuce Leaves
– 2 Tomatoes Finely Diced
Slice the mozzarella and Parmesan, arrange alternatively on a dish.
Whisk all the other ingredients to make the dressing.
Taste and adjust the seasoning, then spoon over the cheeses and leave to marinate for at least 1 hour.
When ready to serve, place some mixed leaves on a plate, top with the cheeses and some of the dressing. Scatter the diced tomatoes around the plates.
Serve at once.
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The caper plant grows on rocky areas and runs around the Mediterranean. As soon as it starts to flower the capers or buds as they are really known, need to be picked before they wilt, otherwise they then grown into the caper berries. These are now the seed pods that are slightly larger and a little sweeter.
Capers can be preserved in salt or vinegar and the berries usually in the latter. They can be used in a variety of recipes, scattered over salads, in sauces, in meat and fish dishes and as a delicious garnish.
– 400g Salmon Fillets (2)
– 30g Miniature Capers
– 40ml Aggazzotti Balsamic Vinegar
– 100g Butter
– Flat Leaf Parsley
– 6 Caper Berries
Melt half of the butter over a medium heat and add the salmon fillets, skin side down until they turn golden and crispy. Then turn them over until just cooked and remove from the pan.
Wipe the pan clean and add the rest of the butter
until frothy. Add the balsamic vinegar, miniature
Capers and parsley for a few minutes.
Pour the sauce over the salmon and serve at once with a few caper berries as a garnish.
– 250g Frappe
– 250g Artichoke Heart Sauce
– 30g Miniature Capers
– 1 Shallot Finely Chopped
– 6 Anchovy Fillets in Olive Oil
– 50ml Extra Virgin Olive Oil
– Salt & Pepper
– Flat Leaf Parsley
Cook the Frappe (which are large wavy dried egg tagliatelle) in salted boiling water until al dente. In the meantime in a frying pan add the oil and cook the shallot until golden. Over a low heat, stir in the
anchovies until dissolved, add the artichoke sauce and miniature capers. Salt and pepper to taste. Add the pasta to the sauce, sprinkle with some flat leaf parsley, toss and serve at once.
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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 !!!
– 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
– 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.
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Vincotto is an elixir, a sweet velvety cooked must from two variety of grapes, Negroamaro and malvasia near, with the subtle overtones of spices, grapes and plums. It is a aged for 4 years in oak barrels and is a completely natural product. It is used as a condiment, mere drops may be drizzled over meats, salads, vegetables, cheeses and even desserts giving them a delicious tang.
– 250g Dallari Tonnarelli
– 200g Fresh Ricotta Cheese
– Freshly Grated Parmigiano Reggiano
– Salt and Pepper
– 2tbs Sweet Orange Vincotto
Cook the Tonnarelli in salted boiling water until al dente. Combine in a large serving bowl the ricotta with a few tablespoons of the pasta cooking liquor, 2 tablespoons of the Sweet Orange Vincotto, plenty of parmigiano reggiano, salt and pepper. Mix well and toss though the Tonnarelli. A little extra virgin olive oil can be added to compliment the flavours and serve at once.
– 750ml Cream
– 750ml Milk
– 210g Panna Cotta
– 3 Oranges
– 3tbs Vincotto
– A little Orange Juice
– Dark Chocolate Shavings
Segment the oranges ( without their skin) and marinate in some juice with the vincotto.
In a saucepan bring to boil the milk and cream, rain in the panna cotta, whisk to dissolve. Bring to a gentle simmer and remove from heat once
boiled. Pour into individual moulds and refrigerate for a few hours till set. Turn out the panna cotta into plates, place some orange segments on
top, drizzle the juice around and top with some dark chocolate shavings.
Serve at once.
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The famous Italian dessert that can be adapted for a variety of different recipes, using flavours, nuts, coffee etc. Light and easy to prepare, very cost effective and delicious.
– 1 Baked Sponge Round (240cm x 10cm)
– 1-2 Tots Kirsch
– 4-500g Fruits of the Forest Mixed (mirtilli/ ribes/ more/ lamponi)
– *Gelatine Optional
– 750ml Full Cream Milk
– 750ml Double or Whipping Cream
– 210g Panna Cotta
– 75g Grated White Chocolate
– Decoration
– Whipping Cream
– Soft Fruits
– Chocolate Schrolls or Shavings
Place a ring mould 240cm diameter 60cm high (9.1/2inches x 2.1/4inches) onto a base plate. Trim and place the sponge disc on the bottom and
sprinkle with a little kirsch.
Arrange a layer of fruits of the forest on the sponge. *Gelatine can be dissolved into the juices from the fruits if a firm set is desired.
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve. Bring the contents to a gentle simmer,
removed from the heat and stir in the chocolate until melted.
Allow to cool a little, then ladle the sauce gently over the fruit taking care not to move the fruit around.
Panna Cotta will set quite quickly, even when still warm. Allow to cool, refrigerate for a minimum of 4 hours.
To serve:
Portion, remove the ring mould, decorate with cream, fruits and chocolate.
Note: for a finer presentation, line the ring mould with a thin strip of cellophane so as to build up the fruits around the inside of the ring. Remove prior to serving.
Individual desserts can also be made up using the round petit gateaux moulds!!
– 750ml Full Cream Milk
– 50ml Double or Whipping Cream
– 210g Panna Cotta
– 2 Cups Extra Strong Espresso Coffee
– Toasted Pistachio Nuts
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve.
Bring the contents to a gentle simmer,
removed from the heat once boiled. Add the
espresso coffee and stir.
Pour into individual coffee cups and refrigerate for a few hours to set.
To serve top with toasted pistacchio nuts and dust with icing sugar.
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Tiramisu’ is an extremely popular dessert but normally made with fresh raw eggs. In our case we have developed the base in powder form to be mixed only with milk and cream and then used as normal. No more problems using raw eggs therefore any client can eat it.
It sets in little time, if you run out just make more and in 30 minutes it will be ready. Children normally don’t like the coffee and biscuits part so leave this out and it becomes a delicious dessert for kids! It is very versatile and tasty!
– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– 2 Fresh (or tinned) pears
– 50g Brazil nuts toasted and chopped
– 100g Brown sugar
– 50g Butter
– 24 Finger biscuits
Cut the pears in wedges. Pan fry the pear wedges in butter until golden, sprinkle with the sugar and proceed cooking until caramelised. Remove from the pan and place on a rack to cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Use a charlotte mould (or a large ramekin shape dish), dip the tip of the finger biscuits in the mix and line the sides and bottom of the mould. Leave this to set in the fridge for 15 minutes. Place in the dish layers of cream mix, caramelised pears and chopped Brazil nuts. Finish with a layer of mix and a sprinkle of nuts. Leave to set in the fridge for 1 hour.
Take the charlotte out of the mould, and cut into slices. Serve with fresh cream or custard and
raspberry couli.
– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– Approx 12 Savoyardi biscuits (finger biscuits)
– 250ml Strong coffee
– 100ml Amaretto
– 50g Cocoa powder
Prepare the coffee and let it cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Add the Amaretto to the coffee.
Using a serving dish build the tiramisu’ starting with a layer of the mix. Dip half the biscuits (one by one making sure they are not over soaked) in the coffee and cover the surface of the dish. Repeat the
operation once more and finish with a layer of mix.
Leave the tiramisu’ to set in the fridge for 30-45
Minutes.
Sprinkle the cocoa powder over to cover the whole of the dish.
Cut the portions to sizes and serve either with a
garnish of whipped cream and red berries or on its own with wafer biscuits.
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Crema Catalana is the latest addition to our range of Mediterranean desserts. It is a dessert made to a traditional Spanish recipe. Very easy to use and very cost effective. Because it does not contain raw eggs it is suitable for people on restricted diets. Children love it! It comes in a 1kg tub that makes approximately 30 portions.
– 200g Crema Catalana powder
– 500ml Milk
– 500ml Single Cream
– 6tbs brown sugar
The above is basic recipe that makes approximately 6 portions.
Mix the powder with the cold milk and cream and beat with a hand whisk until well amalgamated. Pour into each low sided ramekin and let set in the fridge for about 30 minutes. It is very quick to set so if you run out it only takes minutes to make.
Remove from fridge on ordering, sprinkle with a tablespoon of brown sugar and burn until melted and caramelised with a blow torch. Garnish and serve.
– 200g Crema Catalana powder
– 500ml Milk
– 500ml Single Cream
– 6tbs brown sugar
– 300g Raspberries in their own juices
– Lemon juice
– Sugar
– Butter as required
Another way of serving this beautiful dessert is to make up the mix as before but refrigerate in a large bowl rather than individual dishes till it sets.
For each portion take approximately 2 tablespoons of raspberries in their own juices ( 50g). Place in a frying pan with a knob of butter, some sugar and squeeze of lemon juice and cook of for a few minutes. Take out and pass through a sieve. Place at the bottom of a high sided ramekin, spoon in some crema catalana, top with sugar and caramelise. Serve at once with somefresh raspberries. Delicious!