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A new ingredient for a traditional flavour!
New to iB Food's range of traditional sauces is Isolana - a tomato
based sauce which is richer in colour and taste than conventional tomato based
sauces. |
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Ideal with all varieties of pasta,particularly Rigatoni and
Coralli. The sauce is made from fresh tomatoes,
sundried tomatoes, capers, anchoviesand a touch of chilli. It also makes agreat accompaniment to strong
flavoured fish such as seared tuna steaks or as an ingredient in a wide range of starters such as bruschetta.
For a slightly milder sauce, particularly good when used in starters, Isolana
can be mixed with creme fraiche.
Isolana can also be mixed with mascarpone to create a mouth-watering dip.
In future issues we plan to feature your recipe suggestions - so do send them in.
Here we have a couple of simple, yet effective serving suggestions for you to try. |
Rigatoni All' Isolana
A pasta starter blending the tantalising
tomato sauce with toasted pine nuts.
Serves 4 as a starter
- 400 g Sugo All'Isolana
- 250g Rigatoni Pasta
- 25g Pine Nuts
Prepare the Rigatoni in salted boiling
water until al dente.
Toast the pine nuts lightly. Place the
Isolana sauce in a frying pan and heat
through. Then add I ladle of boiling
water to dilute the sauce a little and
then simply add pine nuts. Strain the
pasta and toss in the sauce.Then serve.
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Tonno All' Isolana
The sauce sets off seared tuna steak beautifully.
For one serving
- 1 Fresh Tuna Steak
- 30g Sugo All'Isolana
- 20g Creme Fraiche
- 100g Steamed Spinach
Take one fresh tuna steak, sear and grill.
Heat the Isolana sauce with
Serve on a bed of freshly steamed baby
spinach leaves. |
