Alce Nero products are 100% organic, certified by European Union law including the crop, the land on which it was grown, the factory in which it was processed, as well as the procedures and ingredients used for all produce are organic certified. Their organic products include a selection of dried pastas, extra virgin olive oil, honey, pasta sauce and jams.

The Alce Nero product range is certified Halal by official certification bodies recognized by JAKIM. 

This festive season, explore traditional favourites and fun fusion dishes with an Italian twist that enhances its all-natural, organic taste, that combine Asian ingredients with high-quality, authentic Italian produce.

A few suggested dishes with recipes as below:

#1 Prosperity Lucky Rolls

Ingredients:

250g chicken meat cut into thin long strips,

3 water chestnuts (chopped),

1 clove garlic (finely chopped),

30g onion (chopped),

1 big piece dried bean curd sheet skin (fu pei, cut into 6 x 8 inches rectangle),

1 tbsp Alce Nero Organic Extra Virgin Olive Oil (for greasing the meat roll)

Marinade:

1 tbsp salt,

½ tsp pepper,

½ tsp chicken stock powder,

1 tsp Alce Nero Organic Wildflower Honey,

1 tbsp light soy sauce,

1 tsp sesame oil,

1-2 tbsp corn flour,

1 small egg

Flour Paste

2 tbsp plain flour + 1 tbsp water

Method

1. Season chicken strips with all marinade ingredients, mix well. Leave the marinated meat in the refrigerator preferably overnight for the flavor to develop.
2. Put some filling onto a piece of bean curd sheet skin and roll up neatly. Seal the sides with flour paste.
3. Rub each prepared meat roll evenly with Alce Nero Organic Extra Virgin Olive Oil.
4. Arrange the meat rolls on the Air Fryer wire basket. Slide the basket into Air Fryer and fry at 160˚C for 15 minutes or until meat rolls are done. Serve with dipping sauce.

#2 Salted Egg Spaghetti with Honeyed Soy Fish Fillet

Serves 2-4 pax

Preparation time:  25 minutes

Cooking time: 20 minutes

Ingredients for spaghetti:

300 g Alce Nero Organic Spaghetti (cooked)

4 salted egg yolks (steamed for 10 minutes and mashed)

2 cups evaporated milk

1 cup vegetable stock (more if needed to be diluted)

½ cup thinly sliced yellow onions

3 pieces kaffir lime leaves (bruised)

3 tbsp Alce Nero Organic Extra Virgin Olive Oil

Salt and pepper to taste

Ingredients for fish:

4 pieces snapper fillets

3 tbsp soy sauce

2 tbsp Alce Nero Organic Wildflower Honey

1 tsp cayenne pepper

¼ tsp white pepper

½ tsp salt

2 tsp Alce Nero Organic Extra Virgin Olive Oil

Balsamic reduction for drizzling and glazing:

1 cup Alce Nero Organic Balsamic Vinegar

1 tbsp Alce Nero Organic Acacia Honey

Method

1. Mix Alce Nero Organic Balsamic Vinegar and Alce Nero Organic Acacia Honey in a pot and bring to a low simmer. Boil for 10-15 minutes till it thickly coats the back of a spoon. Set aside and let it cool before serving.
2. Marinate fish fillets with soy sauce, Alce Nero Organic Wildflower Honey, cayenne pepper, white pepper, salt and Alce Nero Organic Extra Virgin Olive Oil for 30 minutes.
3. Place fish fillets on a parchment paper and bake in a preheated oven on 200°C for 20 minutes.
4. Brush the fish fillets with some Alce Nero Organic Acacia Honey once cooked.  
5. Heat the pan with 3 tbspAlce Nero Organic Extra Virgin Olive Oil and sauté the onions. Then add in salted egg yolks and cook till foamy. Toss in kaffir lime leaves.
6. Pour in evaporated milk and vegetable stock. Bring to a simmer. Once sauce thickens, add in Alce Nero Organic Spaghetti and mix well. Season with salt and pepper.
7. Place spaghetti on a plate and top with the fish fillets. Garnish with balsamic reduction.

#3 Tamarind Honey Prawns

Ingredients:

6-8 pieces fairly large tiger prawns,

30g tamarind pulp+150ml water,

½ tsp salt,

2 tbsp Alce Nero Organic Extra Virgin Olive Oil,

2 tbsp Alce Nero Organic Balsamic Vinegar of Modean,

2 tbsp Alce Nero Organic Wildflower Honey

Accompanying ingredients:

3-4 dried chilies (cut into sections),

2 stalks curry leaves,

1 onion (cut into wedges)

Method:

1. Rinse prawns well. Cut off feelers and pat dry.
2. Mix tamarind pulp with 150 ml water. Mix well then strain the tamarind juice.
3. Combine tamarind juice with salt, Alce Nero Organic Extra Virgin Olive Oil and Alce Nero Organic Wildflower Honey in a mixing bowl.
4. Put in prawns and marinate for about 20 minutes. Set aside.
5. In the meantime, fry dried chilies, curry leaves and onion in hot oil until crispy. Dish out and set aside.
6. Add an additional 1-2 tbsp Alce Nero Organic Extra Virgin Olive Oil to the marinated prawns.
7. Place marinated prawns onto Air Fryer Basket. Grill at 180˚C for 12-15 minutes or until prawns are done. Remove and add accompanying ingredients and serve at once.